Cinnamon Maple Oat Biscotti
Makes about 1 1/2 dozen cookies
Inspired by Biscotti (which, B-T-Dubs, is one of the cutest little books of cookie recipes I’ve ever seen)
1 cup (125 grams) flour
1/2 cup (50 grams) old-fashioned rolled oats
1/4 cup (53 grams) brown sugar, packed
1 teaspoon (3 grams) ground cinnamon
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup (60 ml) pure maple syrup
1 tablespoon (17 grams) coconut oil, melted and cooled slightly
1 teaspoon (5 ml) vanilla
1/2 teaspoon (2.5 ml) anise extract
1 egg
Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.
In a medium bowl whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Measure the maple syrup into a liquid measuring cup then add the coconut oil and extracts. Separate the egg white into a small bowl and set aside – then add the egg yolk to the maple/oil mixture and whisk to combine.
Add the wet ingredients – all at once – to the dry ingredients and use a wooden spoon to stir until combined. Don’t fret, the dough will be crumbly. Mix in the reserved egg white and stir until fully incorporated.
Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared sheet and shape into a 12-inch long and 4-inch wide log.
Bake for 20 minutes until lightly golden and firm to the touch. Remove from the oven (but leave it on!) and let the log cool until you are able to handle it with ease. Use a sharp serrated knife and a gentle sawing motion to cut the log into 1/3-inch wide diagonal slices. Place the biscotti cut side down back on the sheet and bake for 8-10 minutes more.
Let cool completely then serve with a dunkable beverage of your choice.
Store in an airtight container for up to several weeks.
