Small-batch Chocolate Chip Tahini Biscotti

Watch me make an awesome love-child combo of my Middle Eastern culinary background and my love for European baked goods in this tahini biscotti.

So good. If you don’t have access to tahini use any nut/seed butter of your choice. Just make sure it’s the drippy kind, not the kind that sits on a spoon like cookie dough.

Or you can add your flour gradually and stop before the dough gets too tough.

Whatever ingredients you may choose, just give these a try and let me know. They really elevate your afternoon pick me up game!

Print Recipe

5 from 1 vote

Small-batch Chocolate Chip Tahini Biscotti

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Dessert, Snack

Keyword: biscotti, chocolate, chocolate chip, cookies, easy recipes, gluten-free, low sugar, plant-based, small-batch, tahini, vegan

Servings: 8 servings

Calories: 155kcal

Ingredients

• 1 flax egg sub 1 large egg beaten
• 3 tbsp tahini, or other drippy nut/seed butter (48 g)
• 1/4 cup sugar (48 g)
• 1/2 tsp vanilla extract
• 1 cup + 2 tbsp flour (135 g) gf all purpose if desired
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chocolate chips (45 g)

Instructions

• Preheat oven to 375F and line a cookie sheet with parchment.
• In a medium bowl, combine flax with water and let it thicken 10 minutes.
• Add tahini, sugar, vanilla and mix until well blended.
• In a separate bowl whisk together flour, baking powder, salt. Stir this into the wet ingredients until a heavy dough forms.
• If it's still sticky add more flour 1 tbsp at a time. Fold in chocolate.
• Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
• Press down to about 1/2 inch thick.
• Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
• Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
• Let biscotti cool completely and enjoy!

Notes

• To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
• We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I’ll bet they’ll stay fresh a few days at least!

Nutrition

Serving: 2 cookies | Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 132mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 1mg