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Chocolate Chip Biscotti Cookies with a Pimpinella Twist

5 from 2 votes
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

  1. Add all ingredients to the bowl of a stand mixer. Start with 1/3 cup of non-dairy milk.
  2. 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.
  3. Place batter in the refrigerator for 20 minutes or until ready to bake.
  4. 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.
  5. 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.