Strawberry Almond Chocolate Chip Biscotti

This is the first time I’ve used fresh fruit (other than applesauce) in biscotti, and, the infusion of strawberry flavor is so, so good. Cooking down the strawberries to a thick, jam-like mixture worked perfectly, and it is always a good match for toasted almonds and sweet chocolate chips.

strawberry chocolate chip almond biscotti

Strawberry Almond Chocolate Chip Biscotti

1 cup chopped strawberries
1 tablespoon water
1 tablespoon ground flaxseed
3/4 cup plus 2 tablespoons sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teapsoon fine sea or Himalayan salt
1/2 cup unrefined sugar
2 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1/2 cup toasted almonds
1/4 cup mini chocolate chips

Put the strawberries and water in a small saucepan, bring to medium heat, then cook, mashing with a fork as they get soft, for about 20 minutes. The mixture should be thick like jam. Transfer the mixture to a small food processor or blender and puree until smooth. You want 1/2 cup (120mL) total. If it is more than 1/2 cup, continue cooking on medium heat until 1/2 cup is reached. Stir in the flaxseed and let cool to room temperature.

Preheat the oven to 325F. Line a baking sheet with parchment paper.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a small bowl. Whisk until combined. Put the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well combined. Add the strawberry mixture. Beat until combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.

Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.

Decrease the oven to 300F. Cut each log into 3/4-inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.

Black Walnut Butter Chocolate Chip Cookies

Black walnuts have a bold, unique flavor—to me, it’s slightly sweet, and a cross between anise, chamomile, and maple.They’ve a slightly acquired taste, which stands out in the cookie, so if you’re able to, you might want to sample some of the black walnuts first. If your tastebuds aren’t too adventurous, opt for Persian Walnuts instead. Both can be purchased at Grimo Nut Nursery in Niagara-on-the-Lake.  These cookies are adapted from my Tahini Chocolate Chunk Cookies from my second book The Allergy-Free Cook Bakes Cakes and Cookies.

gluten-free vegan black walnut butter chocolate chip cookies

Black Walnut Butter Chocolate Chip Cookies

For the Black Walnut Butter:
5 ounces (141 grams) black walnuts
1 tablespoon (15mL) walnut oil
Pinch fine sea salt

For the cookies:
1/2 cup plus 2 tablespoons (150mL) sorghum flour
1/4 cup (60mL) quinoa flour
1/4 cup (60mL) tapioca flour
1/2 teaspoon (3mL) xanthan gum.
1/2 teaspoon (3mL) baking soda
1/2 teaspoon (3mL) fine sea salt
3/4 cup (180mL) agave nectar
1 batch Black Walnut Butter
1 teaspoon (5mL) vanilla extract
1/2 cup (120mL) semi-sweet chocolate chips

To make the Black Walnut Butter, put all ingredients in a food processor. Process until smooth, scraping down the sides of the container periodically. This can be done in advance.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

To make the cookies, put the flour, baking soda, and salt in a small bowl. Whisk to combine. Put the agave nectar, Black Walnut Butter, and vanilla extract in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined. Add the flour mixture. Beat to combine. Stir in the chocolate chips by hand.

Drop the mixture onto the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Leave about 3-inches of space between each portion.

Bake for 11 to 15 minutes, until edges start to brown. They will seem underbaked, but will firm as they cool.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

A lot of richness goes into this cookie. Red wine, dark cocoa powder, chocolate chunks. They’re soft, thick, and make the perfect pairing for a cold glass of thick almond milk. Created for National Chocolate Chip Cookie Month (back in March), if you’re a fan of red wine and chocolate and cookies, then you’ll like these.

gluten-free vegan red-wine spiked double chocolate chunk cookies 2

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

3/4 cup (180mL) dark cocoa powder
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) teff flour
1/4 cup (60mL) tapioca flour
1 tablespoon (15mL) ground flaxseeds
1 teaspoon (5mL) xanthan gum
1 teaspoon (5mL) baking powder
1 teaspoon (5mL) fine sea salt
3/4 cup (180mL) loosely packed brown sugar
1/2 cup (120mL) granulated sugar
1/2 cup (120mL) vegan buttery spread, such as Earth Balance
1/2 cup plus 2 tablespoons (150mL) red wine, preferably Merlot
1 teaspoon (5mL) vanilla extract
1 cup (240mL) nondairy, semi-sweet chocolate chunks

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the cocoa powder, sorghum flour, teff flour, tapioca flour ground flaxseeds, xanthan gum, baking powder, and salt in a small bowl. Whisk to combine.

Put the brown sugar, vegan buttery spread, and sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the wine and vanilla extract. Beat to combine (it will look loose and separated… that’s completely fine). Add the flour mixture. Beat to combine. Stir in the chocolate chunks by hand.

Drop the mixture on the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Press down slightly. Leave about 2-inches of space between each portion.

Bake for 8 to 10 minutes, until the centre just becomes firm.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.

gluten-free vegan red-wine spiked double chocolate chunk cookies