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One Bowl Chocolate Chip Biscotti Cookies

Posted on February 19, 2021February 27, 2022 by Jen

—For my Uncle Dan


Introduction

Every year around the holidays, I make almond chocolate chip biscotti cookies: LOTS of them. Everyone seems to want a batch: I even start getting texts from the neighbors in early November asking if it’s almost biscotti time. My Uncle Dan is no exception to this and I always try to have a batch ready when Dan and his family visit. Biscotti are also my daughter Katie’s (and mine) favorite cookie. However, I don’t always have time to make the classic twice baked cookies. I was looking for a way to incorporate our favorite biscotti flavors into a version that could be prepared quickly for a weeknight dessert.  These One Bowl Chocolate Chip Biscotti Cookies definitely hit the mark. You can mix this dough in just a few minutes and store in the refrigerator until ready to bake in the oven.

About the Recipe

My almond biscotti cookies feature a subtle anise flavor that is not overpowering and kid approved! I love the fragrant aroma of anise and every Easter I claim all of the black jelly beans. I even carry hard anise candies in my running pack for some quick sugar! Anise, otherwise known by its scientific name of Pimpinella anisum is a native herb of the Mediterranean and belongs to the carrot and parsley family. The ancient Romans and Greeks commonly used anise as a flavoring, and even believed it may prevent epilepsy. Centuries later, England used funds gained from import taxes on anise to repair the London bridge. Today, anise is used to flavor candy, salads, soups, beverages and more.

Chocolate Chip Biscotti Cookies with a Pimpinella Twist

One bowl Chocolate Chip Biscotti Cookies with a subtle anise flavor. Absolutely delicious plant-based cookies that are kid-approved and incredibly easy to craft.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American, Italian
Servings 24 cookies

Ingredients
  

  • 1 1/2 cups oat flour*
  • 1 1/2 cups flour*
  • 3/4 tsp coarse sea salt
  • 1 1/2 tsp baking soda
  • 2-3 tsp anise seed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup creamy almond butter
  • 1/3 cup unsweetened non-dairy milk You may need 2-4 tsp more if batter is a bit dry.
  • 2 cups 72% chocolate chips
  • 1/2 tsp vanilla bean paste optional

Instructions
 

  • Add all ingredients to the bowl of a stand mixer. Start with 1/3 cup of non-dairy milk.
  • Mix for a few minutes until dough starts to come together. Turn off mixer and knead the batter by hand a few times. Add additional almond milk if needed. The batter will continue to bind in the refrigerator while resting.
  • Place batter in the refrigerator for 20 minutes or until ready to bake.
  • Use an ice cream scoop to measure out each cookie. Place cookies on a baking sheet lined with parchment paper and bake at 350 for approximately 15-18 minutes.
  • If you can stand it, let cookies rest for 10 minutes before diving in. We like to store any leftovers (if they last that long) in the freezer. They taste awesome frozen.

Notes

*If you do not have oat flour on hand, simply grind 1 1/2 cups of rolled oats in a blender until flour like consistency achieved.
*I like to use Italian grade 00 flour to obtain softer, fluffier cookies.
*I use up to 3 tsp of anise seed.
*You may need 2-4 tsp more almond milk if batter is a bit dry. I also like to moisten my hands lightly with water before kneading batter and then add a bit more milk if necessary.
Keyword chocolate chip almond anise biscotti cookies, easy cookie recipe, kid approved one bowl chocolate chip almond biscotti cookies, kid friendly one bowl chocolate chip almond biscotti cookies, one bowl easy chocolate almond biscotti cookies, pimpinella twist chocolate chip biscotti cookies, plant based one bowl chocolate almond biscotti cookies, ultratruffle chocolate chip biscotti cookies pimpinella twist, vegan one bowl easy chocolate almond biscotti cookies

Looking for more cookie recipes? Try these Ultratruffle favorites:

Limitless Chocolate Chip Cookie Bars,

Pumpkin Nut Breakfast Cookies,

Peppermint Mocha No Bake Granola Bars, or

Apple Pie Biscotti with Ginger Orange Glaze.

Strawberry Mint Basil Cucumber Salad

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3 thoughts on “One Bowl Chocolate Chip Biscotti Cookies”

  1. Tina says:
    March 1, 2022 at 10:17 am

    5 stars
    Love this cookie recipe! Easy to make & they taste delicious!!

    Reply
  2. Debbie says:
    March 1, 2022 at 4:25 pm

    5 stars
    A wonderful unique combination of my favorites!

    Reply
  3. Theresa says:
    April 10, 2022 at 7:22 pm

    So good I have this one memorized!!!!! A ‘go to’ recipe!!! Thank you, UT!!!!!

    Reply

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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