Description
These Chocolate Peppermint Biscotti make the perfect gluten-free, vegan cookie to share with all your loved ones this holiday season! Dip them in vegan white chocolate and garnish with crushed peppermint or candy canes for extra festive cookies!
Ingredients
Units
Scale
- 4 flax eggs (4 tablespoons flaxseed meal + 1/2 cup water)
- 1/2 cup vegan/plant butter, softened
- 2/3 cup coconut sugar
- 2 teaspoons pure peppermint extract
- 2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- pinch of salt
- 7-8 tablespoons water
Decorating
- 1/2 cup vegan white chocolate chips or dark chocolate chips (or both!)
- 1/4 teaspoon pure peppermint extract
- 1 teaspoon coconut oil
- candy canes/peppermints, crushed
Instructions
- Preheat the oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set it aside for about 5 minutes to gel up.
- Using an electric beater, beat the butter, sugar, and peppermint extract in a large bowl until smooth and creamy and then add in the flax eggs.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt. Then stir in the butter mixture and water, you may also use your hands to form a dough. You want to make sure the dough isn't too crumbly and sticks together well when you form it into a log.
- Turn the dough out onto a parchment-lined baking sheet and form the dough into a log measuring approximately 3-inches wide, 1 ½-inches thick, and 10-inches long. Bake for 25 minutes, until firm. Remove from the oven and allow it to cool for about 30 minutes.
- With a sharp knife, carefully slice the log diagonally into ¾-inch thick slices. If it’s too crumbly, allow it to cool for longer. Place the cut sides down on the same parchment-lined baking sheet and bake at 350 degrees for an additional 10-12 minutes and then set the oven to broil and broil the biscotti for 5-7 minutes on each side, watching them very carefully so they don’t burn. Store leftover biscotti on your counter uncovered for 3-4 days.
- To decorate, place the biscotti on a wire cooling rack with parchment paper underneath. Then simply melt the white or dark chocolate chips with the peppermint extract and coconut oil and spoon the melted chocolate over the ends of the biscotti and sprinkle with crushed candy canes/peppermint. Allow the coating to harden before enjoying.
Notes
*This recipe was developed for Bob's Red Mill
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Dessert
- Cuisine: American