I’ve been sitting on this recipe for a while and I think you’re going to love it. You see, with all of the American Thanksgiving posts that were taking over the internet over the past couple weeks, I thought a holiday cookie recipe might get lost in the shuffle. And trust me when I say that this is one cookie recipe you don’t want to lose. Did I mention they’re full of maple syrup and oatmeal and chocolate? I see these being a big hit this holiday season.
I was recently asked to attend an event that focused on connecting local food producers with local food makers. I was one of 10 local chefs and makers in attendance to showcase and sample our creations. Using locally produced organic and biodynamic rolled oats, along with locally sourced maple syrup, I crafted some biscotti.
Some totally tasty, super awesome, vegan biscotti, if I do say so myself. Ahem. (I do.)
For real though, everyone LOVED these cookies, and even given their generous size I totally had people coming back for seconds. The texture on these cookies is awesome thanks to the addition of the oat flour. They’re nice and dry with a little crumble going on and while they’re aren’t overly sweet, the subtle taste of maple lingers. But that chocolate dipped end is another story – rich and decadent and with the most amazing little morels of flaked sea salt. It’s really worth getting your hands on a good quality flaked sea salt for these. Like with these Salted Chocolate Pumpkin Butter Cups, Maldon is my favourite.
The other ingredient of note is the aquafaba (aka the magical water drained from a can of chickpeas that acts like egg whites). I think its addition really improves on the texture of this biscotti. If you’ve tried my Almond & Cacao Biscotti, these are much less chewy and more like a traditional biscotti after replacing aquafaba for the applesauce as an egg substitute.
I know biscotti have a reputation of being time intensive and tricky, but really they’re a breeze. The only thing that takes time is the double baking – but your hands on work is really quite brief: 10 minutes to prep the dough and shape into logs, and then another 5 minutes to slice them after the first bake. Dipping them in chocolate and sprinkling with salt at the end will take another 10 minutes, but that part is so much fun it’ll fly by.
So in the spirit of giving I couldn’t keep this recipe to myself. Make these for your holiday party, for gifting to friends, for that dreaded office secret Santa, or just to keep on hand for your coffee break.
- ½ cup vegan butter
- ½ cup brown sugar, packed
- ⅔ cup maple syrup
- 6 tbsp aquafaba (aka chickpea water)
- 2½ cups all purpose flour
- 1 cup oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 2-3 tbsp oats
- For the Chocolate Dip:
- 1 cup vegan chocolate chips
- 2 tsp coconut oil
- Flaked sea salt for sprinkling
- Preheat oven to 325F.
- In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream together the vegan butter and brown sugar. Add in the aquafaba and beat for a minute until incorporated. Next add the maple syrup and continue to mix. The mixture may separate a bit at this point, but that's not a big worry, don't fret.
- Mix together the flours, baking powder, baking soda and salt. Add this to the wet mixture and combine until you have a smooth, and somewhat sticky dough.Turn this dough out onto a baking sheet lined with parchment, and with lightly floured hands, form it into 2 logs that are about 12" in length and 3 inches wide. Sprinkle with the oats and gently press into the tops of the now rectangular logs.
- Place in the oven and bake for 30 minutes. The tops and sides will be lightly browned. Remove to cool for 15-20 minutes.
- After having cooled 15 minutes, using a serrated knife, slice each log into 14-16 pieces and spread out on the baking sheet, standing up. Lower oven temperature to 300F and return to bake for another 30 minutes. Cool 10 minutes while preparing the chocolate.
- Place the chocolate in a microwave-proof bowl along with the coconut oil and heat for 20 second intervals, stirring after each one, until melted. (This can also be done without a microwave in a double boiler.) Dip one end of each cookie into the chocolate, using a spoon to ladle it on if required, letting the excess drip off, and then return to the parchment paper. Once all the cookies are dipped, sprinkle with sea salt flakes. Set aside to set completely before attempting to package up, about 2 hours.
Not sure about aquafaba? Don't worry it's legit and it won't make your cookies taste like beans, I promise!
To make these gluten-free, be sure to use certified GF oats and swap out the all purpose flour for your preferred GF blend.
I haven't tried this yet with using a gluten-free flour blend in place of the all purpose flour, but if you try it out be sure to leave a comment below and let us know how it turned out.
If you don’t follow me on already, be sure to catch up with me on Instagram, and when you make these yourself, be sure to tag them with #cupcakesandkale so that I can see your handiwork and enjoy them all over again!
I really think these will make such a yummy edible gift for the holiday season! I’ve got another couple edible gift ideas up my sleeve this month, so stay tuned! Do you like to make yummy little holiday treats for gifting? What is your favourite item to make and share? I think it’s such a lovely thing to bring along as a hostess gift, this time of year in particular.