Vegan Peppermint Biscotti
This vegan peppermint biscotti is made with a crunchy almond cookie base, lightly sweetened with maple syrup, and finished with a delicious chocolate peppermint coating. Vegan, gluten free, and made with just 8 simple ingredients for the perfect holiday treat!
Ingredients
- 2 c almonds
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 flax egg*
- ⅓ c maple syrup
- 2 tablespoon coconut oil
- ¾ teaspoon peppermint extract
Coating
- ⅓ c vegan chocolate chips
- 1 teaspoon coconut oil
- ¼ teaspoon peppermint extract
- Crushed Candy canes
Instructions
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- Mix together 1tbsp flaxseed plus 2.5tbsp water. Set aside.
- Blend almonds in a high speed food until a coarse flour texture forms and all chunks are blended (don't over-blend or it will turn to nut butter.)
- Transfer to a bowl and stir in cornstarch, baking powder and salt
- Add maple syrup, coconut oil and peppermint extract to flax egg. Stir until fully combined.
- Add dry ingredients to wet and stir until well combined. Dough should be damp and stick together.
- Knead dough a few times and cut in half. Use wet hands to form into two log shapes (about ½inch thick) Bake 20-25 minutes until lightly golden.
- Remove from oven and lower temp to 300F. Let cool 10 minutes and then cut into slices along the width. Turn slices on side and bake another 20 minutes, flipping once half way.
- Once completely cooled, melt together coating ingredients (except candy canes). Dip each biscotti in coating and sprinkle with crushed candy canes. Let cool to harden and enjoy!