1 cup gluten-free oat flour
1 cup almond flour
1 tsp cinnamon
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup granulated monk fruit sweetener
1/4 cup coconut oil, melted
1/4 cup Snickerdoodle nut butter
2 tbsp plant milk
1 teaspoon vanilla extract
1 No Cow Dipped Cinnamon Roll Bar, finely chopped to get a crumbly texture
sugar-free white chocolate (use vegan to make the recipe fully vegan!)
Preheat oven to 350 degrees and line a baking sheet with parchment. Mix together coconut oil, plant milk vanilla, and monk fruit until well combined. Add nut butter. In a medium mixing bowl, combine flours, baking powder, cinnamon and salt.
Pour wet ingredients into dry ingredients and stir until combined and a thick dough is formed. Shape dough into a long rectangle, about 1/2 an inch thick.
Bake for 25 minutes. Remove from oven and let cool for about 20 minutes before slicing. Place the slices cut side up and bake for an additional 12 minutes until golden brown. Let cool completely to crisp up.
Melt white chocolate in the microwave (30-second intervals so it doesn’t burn). Once chocolate is melted, drizzle it on top of the cooled biscotti. Sprinkle No Cow bar pieces on top. Place biscotti in freezer for at least 30 minutes to harden the chocolate. Store in the fridge and serve with coffee, tea, or hot chocolate!