Biscotti vegani con farina di grano saraceno

Ingredienti

• 1 cup buckwheat flour (scooped and leveled)
• 1/2 cup brown sugar (or granulated sugar)
• 1 flax egg ((1 tablespoon ground flaxseed + 2.5 tablespoons water))
• 2 tablespoons cocoa powder (unsweetened)
• 1/4 cup neutral vegetable oil
• 1/3 cup vegan chocolate chips (plus more for topping, optional)
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 pinch salt

Preparazione

1. 1

   Prep flax egg: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a mixing bowl, combine ground flaxseed and 2.5 tablespoons of water. Let it sit for 5-10 minutes to thicken.

2. 2

   Mix wet ingredients: Add flax egg, sugar, oil, vanilla, and water. Whisk for 1–2 minutes until smooth and slightly creamy.

3. 3

   Add dry ingredients: Stir in buckwheat flour, cocoa powder, baking soda, and salt until just combined.

4. 4

   Fold in chocolate: Mix in the chocolate chips until evenly distributed.

5. 5

   Scoop and shape: Scoop about 1 ½ tablespoons of dough per cookie onto the prepared baking sheet. Top with a few extra chocolate chips if desired.

6. 6

   Bake for 12 minutes for soft cookies or 13 minutes for crispier edges. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.