Biscotti energetici senza latticini

Ingredienti

• 2 cups all-purpose flour ((can sub part wheat flour)
• 2 cups oats
• 2 tablespoons chia seeds
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3/4 cup packed brown sugar
• 2/3 cup sugar
• 2/3 cup oil ((Kathy uses peanut oil))
• 1/2 cup dairy-free milk alternative ((Kathy uses So Delicious Coconut Milk Beverage))
• 1 teaspoon vanilla extract
• 1 cup pecans
• 1 cup dairy-free dark chocolate covered espresso beans ((see post above for options))
• 1 cup dried cherries

Preparazione

1. 1

   Preheat your oven to 350ºF and line baking sheets with parchment paper.

2. 2

   Spread the pecans out on a baking sheet, and toast them in the oven for 10 minutes. Leave the oven on.

3. 3

   In a large bowl, whisk together the flour, oats, chia seeds, baking soda, baking powder, salt, cinnamon, and cloves.

4. 4

   In a separate mixing bowl, beat together the sugars, oil, milk alternative, and vanilla until emulsified.

5. 5

   Add the wet ingredients to the flour-oat mixture, and stir until combined.

6. 6

   Coarsely chop the now cooled pecans.

7. 7

   Fold the chopped pecans, espresso beans, and cherries into the cookie dough.

8. 8

   Scoop the dough by the tablespoonful, roll each piece into a ball, and gently flatten them onto your prepared baking sheet, a couple inches apart.

9. 9

   Bake the cookies for about 10 minutes, rotating the sheet about halfway. The cookies should be just golden brown. Be careful not to overbake them.

10. 10

    When done, carefully slide the parchment with cookies onto cooling rack.

11. 11

    Once cool, store the cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer to preserve freshness.