Small-batch Chocolate Chip Tahini Biscotti
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