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.
1/3cupunsweetened non-dairy milkYou may need 2-4 tsp more if batter is a bit dry.
2cups72% chocolate chips
1/2tspvanilla bean pasteoptional
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.
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