Ingredients
Units
Scale
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1/2 cup coconut sugar
- 3 tbsp coconut oil, melted
- 2 cups almond flour
- 1 tbsp arrowroot starch
- 1 tsp baking powder (I use this one)
- Pinch of salt
- 3 tbsp dairy-free chocolate chips
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Combine the ground flax with the water in a bowl and mix well. Allow to sit for 5 minutes to thicken.
- Add the coconut sugar and coconut oil to the flax mixture and stir well to combine.
- Pour the almond flour, arrowroot, baking powder, and salt into the bowl with the wet ingredients and stir until a dough forms. Fold in the chocolate chips.
- Add the dough to the baking sheet and form into a log that’s about 4” wide by 9” long and a little under 1″ thick. Bake in the oven for 30 minutes.
- It should be lightly golden brown. Remove from the oven and allow to come to room temperature. Transfer to a cooling rack and allow to completely cool in the fridge for about an hour.
- Reduce the oven temperature to 250 F. Add the log to a cutting board and slice it into several long 1″ slices. Return the slices to the baking sheet, cut side up. Return to the oven and bake for 15-20 minutes before flipping and baking for another 15-20 minutes.
- Allow to cool before enjoying!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
Nutrition
- Serving Size: 1 serving
- Calories: 141
- Fat: 14.2g
- Carbohydrates: 25.2g
- Fiber: 2g
- Protein: 5.7g
Keywords: gluten free biscotti