These are a special little weekend treat I make maybe once every 3 months. I like to store them in the freezer and pull them out to enjoy with my post run/ride coffee. Plus, it’s a legitimate way to eat cookies for breakfast!

Did I just say that? Yes, yes I did.

Taken from Veganomicon

1/3 cup almond milk
2 tablespoons ground flax seeds
3/4 cup sugar
1/2 cup canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 2/3 cup all purpose flour
2 tablespoons arrowroot flour
2 teaspoons baking powder
2 teaspoons aniseeds
1/2 teaspoon salt
1 cup raw almonds, chopped

Preheat oven to 350 and lightly grease a cookie sheet.

In a large mixing bowl combine the almond milk and flax and let sit for about 30 seconds. Add the sugar, oil and extracts. Sift in the flour, baking power, arrowroot, aniseeds, salt and almonds.
Stir until you have a dough.
Place the dough on the greased cookie sheet and form into a rectangle about 12 inches long and 3-4 inches wide.

My true dorkiness coming out. I actually measure my dough…

Bake for 28-30 minutes.
Remove from the oven and allow to cool for at least 30 minutes.


Turn the oven up to 375.
Carefully transfer the biscotti loaf to a cutting board (biscotti are very fragile so handle with care throughout the baking process). Re-grease the cookie sheet. With a large, sharp knife, cut the loaf into 1/2 inch slices. Place cut slices back on the cookie sheet with the sliced side down.
Bake for 12-15 minutes until lightly browned.
Allow to cool for several minutes before transferring to a wire cooling rack.