Chips Ahoy! Biscotti [Vegan]

This chocolate chip biscotti recipe is sure to satisfy cravings for one of your favorites childhood cookies! 

I teased you with these biscotti about a month ago in my holiday cookie boxes. I reinvented everyone's favorite Chips Ahoy! chocolate chip cookies by turning them into a more "mature" biscotti to accompany the other treats I made (pictured: chai-spiced graham crackers, Oreo thumbprints, mini oatmeal creme pies). The biscotti idea quickly materialized into a chocolate chunk vegan treat, and you'd be none the wiser!

Store-bought Chips Ahoy! cookies have a relatively simple ingredient list---There isn't any eggs or butter like most chocolate chip cookies, which I assume helps give them their characteristic crumbly crunch. However, like most of our beloved childhood favorites, it's largely made of over-processed ingredients: partially hydrogenated oil, high-fructose corn syrup and enriched four. 

The good news is: These cheap ingredients are easily swapped out for less processed ones found in your own kitchen. You won't need a mixer for this recipe or any unusual ingredients, especially if you are used to vegan eating/baking. Ground flaxseeds and almond (or soy) milk is as crazy as it gets!

It should go without saying that these biscotti live up to its name. There's a lot of chocolate! I chose to chop my own from a bar because I like getting bites of small and large chunks...and I love the way it looks. Alternatively, you can save yourself the hassle and use chocolate chips. Just remember, if you are making strictly vegan biscotti, to make sure that your chocolate does not contain butter or milk!

In the directions, you'll see the time range given for the second baking of your biscotti slices (did you know biscotti means "baked twice"?). I like my biscotti extra crisp, which makes it a perfect coffee or tea companion. To do this, I typically round up towards the highest time mentioned, and keep a close eye on them the last couple minutes to make sure they don't totally burn.

Today in Richmond, we are anxiously awaiting the arrival of snow from the north. I'm dreaming of this biscotti with a cup of tea, snuggled on the couch with a book...but there's rarely a snow day for us working folks!

Chips Ahoy! Biscotti

Servings: 30

1/3 cup almond milk

2 tablespoons ground flaxseed

3/4 cup sugar

1/2 cup vegetable oil

1/2 teaspoon vanilla butter & nut extract*

1/2 teaspoon vanilla extract

1 2/3 cup all-purpose flour

2 tablespoons oat flour (finely ground oats)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped dark chocolate (check ingredients to ensure it's vegan!)

1/2 cup semi-sweet chocolate (check ingredients to ensure it's vegan!)

*alternately, use 1/2 teaspoon almond or butter extract

• Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or baking mat. In large bowl, combine almond milk and flaxseed. Let it set for about 1 minute.
• Add sugar, oil and extracts to sitting milk & flaxseed mixture; stir until well combined. Next, mix in flours, powder, and salt. Stir until a thick dough comes together. Lastly, toss in chopped chocolate and stir until distributed throughout the dough.
• On the prepared baking sheet, shape dough into a long rectangle. Bake for about 25 minutes, until dough is puffed and sides have begun to lightly brown.
• Allow it to cool for about 30 minutes until it's firm and cool to touch. Turn oven temperature up to 375 degrees.
• Transfer to a cutting board, and use a large knife to slice 1/3 inch pieces. (Do not saw, instead cut in one fluid motion.) Line slices on the baking sheet and bake for an additional 6-8 minutes per side, or until the desired level of crispness is reached. (I like mine extra crispy, so I do 8 or more minutes per side.) Once cool enough to touch, move biscotti to a cooling rack. Allow to cool completely before packaging in an airtight container. These can be stored for 1 week, or frozen for ~2 months.

Notes: Recipe adapted from Kitsch in the Kitchen, originially from Veganomicon