Enjoy these eggless brownie biscotti cookies with hot cup of coffee.
1/4 cup canola oil
2/3 cup granulated sugar
2 tsp flax seed meal
6 tsp hot water
1 tsp vanilla extract
1-3/4 cups flour
1-1/4 tsp xanthan gum
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/3 cup chocolate chips
Preheat oven to 375 degrees. Grease a baking sheet with margarine. Mix the flax seed meal and hot water together. Let stand for about 10 minutes.
Mix together the canola oil with the sugar. Scrape the sides of the bowl to be sure all of the sugar is incorporated into the oil. Mix in the flax seed/water mixture and the vanilla. In a medium sized bowl, mix together the flour, xanthan gum, cocoa powder, baking powder and baking soda. Gradually stir into the sugar mixture until well blended. Stir in the chocolate chips. The dough will be stiff and you might have to knead in the chocolate chips by hand.
Divide the dough in half. Shape each half into a loaf that is approximately 9 inches long, 2 inches wide and 1 inch thick. Place onto the baking sheet a few inches apart.
Bake for 20 to 25 minutes in a preheated oven. Cool on the baking sheet for about 15 minutes. Using a toothed knife, make diagonal slices that are about 1 inch wide. Place the slices on their sides on the baking sheet and bake for another 10 minutes on each side. Cool completely and serve with hot coffee.