Ingredients
Scale
- 3 cups cashew meal, I use the Trader Joe’s brand (the entire bag)
- 1 tablespoon tapioca starch
- ½ teaspoon baking soda
- pinch of salt
- ⅓ cup dairy-free chocolate chips
- ¼ cup 100% Pure Maple Syrup
- 1 egg, large
Instructions
- First, preheat oven to 350ºF and line a baking sheet with parchment paper.
- Next, in a large bowl, mix together cashew meal, tapioca starch, baking soda, and salt. Then, add in wet ingredients and mix. Finally, add in chocolate chips. You dough should be a little looser than typical cookie dough.
- Next, wet hands so that you can easily create your log (if you don’t wet your hands, the dough will stick to you). You’ll want the log to be about ¾ of an inch thick and 4-5 inches long.
- Bake log at 350ºF for 20-25 minutes until the top firms up and begins to brown.
- Let cool for about 15 minutes. Turn oven down to 250º.
- Once the log has cooled, slice into biscotti pieces. I sliced mine about ¾ of an inch thick. Just make sure all of your biscottis are relatively the same thickness.
- Place biscotti back onto the baking sheet on either of the open sides.
- Bake at 250ºF for 15 minutes. Then remove from oven, flip and bake for an additional 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes