Vegan Nuttified Chocolate Chip Biscotti Food
VEGAN NUTTIFIED CHOCOLATE CHIP BISCOTTI
This is another biscotti recipe that was birthed from experimenting with a basic biscotti recipe from Vegan Planet. My version is a bit healthier and a little less sweet.
Provided by DiZzY
Categories Dessert
Time 55m
Yield 36 biscottis
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the chocolate chips and nuts. Chill for 10 minutes.
- Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275 degrees F.
- Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container, where they will keep for a few days. Freezing makes them even tastier!
Nutrition Facts : Calories 60.2, Fat 1.7, SaturatedFat 0.6, Sodium 10.7, Carbohydrate 10.6, Fiber 0.6, Sugar 4.8, Protein 1.1
VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES
Vegan cookies that actually taste good! You can even make these in a toaster oven.
Provided by Samuel Delony
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 17m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, chocolate chips, sugar, oil, cocoa powder, almond milk, vanilla extract, and baking powder together in a bowl. Place dough on a flat work surface and split into 4 pieces. Flatten and mold cookies into the desired shape. Arrange cookies on a small baking sheet.
- Bake in the preheated oven until edges are set, about 5 minutes. Cool until firm, 2 to 3 minutes.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.2 g, Fat 12 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 63.9 mg, Sugar 6.5 g
VEGAN CHOCOLATE WALNUT BISCOTTI
As much as it had pained my jaw muscles to gnaw on the rock hard god-only-knows-how-old-it-was chocolate biscotti at Starbucks, I really missed the stuff after going vegan. After trying various recipes I finally came up with this. It tastes great, and doesn't hurt my jaw as much as the biscotti from Starbucks did. The end result should be crispy and slightly dry, but not burnt or too hard to chew.
Provided by VeganKitten
Categories Dessert
Time 59m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees (f).
- Grease a cookie sheet and set aside.
- Beat the softened margarine with a fork until it has a creamy consistency. Stir in all of the ingredients, leaving the flour and walnuts for last.
- Shape the dough into two approximately 9" long rolls. Place these rolls about 3" apart on the greased cookie sheets and flatten them until they are about 3" to 4" wide and 1½" thick.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.
- Let the biscotti cool completely, and remove it from the cookie sheet.
- Turn the oven down to 325 degrees (f).
- Re-grease the cookie sheet.
- Cut the long biscotti rolls widthwise into ½" strips.
- Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.
- Turn the biscotti over and bake for another 7 minutes.
Nutrition Facts : Calories 124.6, Fat 7.2, SaturatedFat 1.1, Sodium 76.7, Carbohydrate 14.4, Fiber 1.5, Sugar 5.8, Protein 2.1
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