Chocolate Chip Coconut-Banana Biscotti
2 cups white rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1/2 cup unsweetened flaked coconut, toasted
1/2 cup mini chocolate chips, or very finely chopped vegan semisweet chocolate
1/2 of a ripe banana, mashed
1 large egg, or 3 T water + 1 T milled flax seed
3 tablespoons coconut oil
3/4 teaspoon vanilla extract
Heat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
In a medium mixing bowl, whisk together rice flour, baking powder, salt and sugar until well combined; whisk in coconut and chocolate until combined. In a large mixing bowl, whisk together banana, egg, coconut oil and vanilla until well combined; stir dry ingredients into liquid, until well combined and moistened. Knead the dough using hands until mixture starts to clump together.
Divide dough and shape into two (7 1/2 x 3–inch) logs on cookie sheet.
Bake 25 minutes; transfer logs to wire racks to cool an additional 20 minutes. Transfer to a cutting board and cut rolls diagonally into 1/2-inch thick slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 300 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
Makes about 2 dozen biscotti