Around three or four o’clock in the afternoon, I’m usually ready to push my chair away from my desk and treat myself to a fresh cup of dark roast coffee.
When the stars align, my coffee break might include a couple of these crispy, chewy Chocolate Brownie Biscotti Bites.
This is one of those recipes that makes our divided household of vegans and non-vegans happy all around. My husband and daughter love grabbing a few for tomorrow’s lunchbox, so they usually disappear pretty quickly.
An entire batch comes together fast, and bakes up in about ten minutes. And by the way, they freeze well, too.
CHOCOLATE BROWNIE BISCOTTI BITES
Inspired by Dreena Burton’s Plant-Powered Kitchen
1 cup quick oats
1/2 cup almond flour (also called almond meal)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fresh pitted dates
1/3 cup maple syrup
2 tablespoons peanut butter
1 1/2 teaspoons pure vanilla extract
2 tablespoons chocolate chips
2 tablespoons dried cherries
2 tablespoons unsweetened coconut (optional)
Preheat oven to 325 degrees.
In a large food processor bowl, combine oats, almond flour, cocoa powder, baking powder, and salt.
Add dates, maple syrup, peanut butter, and vanilla, and process until just combined. Add remaining ingredients (chocolate chips, cherries, and coconut), and pulse very briefly, leaving some uneven pieces and chunks.
Use your hands to roll cookie dough into 1-inch balls, or use a small tablespoon-size cookie scoop to create small mounds. Transfer dough balls or mounds onto the prepared baking sheet.
Bake for 9-12 minutes, or until the outside is dry and the inside is still a little bit soft. Transfer to a cooling rack. Makes about 22 cookies.