Biscotti chetogenici vegani

Ingredienti

• 1 1/3 cup Almond Flour
• 2 tablespoons Coconut Flour
• 1/4 cup Granulated Sweetener
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Xanthan Gum
• 1/4 cup Unsweetened Almond Milk
• 1/4 cup Coconut Oil
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract (optional )
• 1/4 cup Sugar-Free Dark Chocolate Chips

Preparazione

1. 1

   Preheat oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.

2. 2

   In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, erythritol, baking powder, and xanthan gum.

3. 3

   Make a well in the center of the dry ingredients and add melted coconut oil, unsweetened almond milk, vanilla extract, and almond extract.

4. 4

   Stir and combine until it forms a cookie dough, then stir in chocolate chips until evenly incorporated

5. 5

   Roll dough into 8 cookie balls between your hands. One ball is about 2 oz/50g each.

6. 6

   Place each cookie ball on the baking sheet leaving a thumb-size space between each ball. The cookies won't expand in the oven, so you don't have to leave a big space between them.

7. 7

   Press the balls slightly with your hand palm to flatten cookies. Don't flatten too much, or the sides will form cracks, and they won't be as soft and moist. Keep the center thicker than the sides for a chewy cookie in the middle and crispy sides

8. 8

   Bake for 15-18 minutes or until golden on sides and slightly brown on top, not white.

9. 9

   Remove the cookie tray from the oven and cool down on the tray for 5 minutes before transferring on the rack to cool down to room temperature - about 1 hour

10. 10

    --- Storage ---

11. 11

    Store the cookies in an airtight container for up to 7 days in the pantry or the fridge. You can also freeze your vegan keto cookies in a sealed container and thaw 3 hours before