Today is also the big reveal day for The Great Food Blogger Cookie Swap 2012. Just a fun little holiday event where hundreds of food bloggers bake and send homemade cookies across the country to each other to benefit Cookies for Kids Cancer. Thanks to Lindsay and Julie for being such organized hosts! Plus, a big thanks to OXO for matching our donations — dollar for dollar — up to $100,000!
I was paired up with two bloggers on the East Coast (Pour L’amour du Beurre and Olive-N-Grape). When I thought about shipping cookies across the country, I immediately thought of Biscotti. Not only are Biscotti sturdy and meant to be a bit crisp, but they travel well and aren’t as prone to damage as many other cookies.
After trying out a couple new recipes, I settled on Whole Wheat Gingerbread Biscotti.
I made a couple different variations and was happiest with this one, which is nut-free, dairy free and made with 100% whole wheat flour. I used oat-rolled chopped date pieces instead of raisins and am thrilled with the way they stud the Biscotti with just the perfect balance of sweet and chewy.
Plus these cookies are only 2 Points Plus each which is hard to do when it comes to delicious holiday cookies! Make some for a cookie exchange, a healthy homemade holiday gift or just for yourself to enjoy with a steaming cup of coffee or tea 🙂
Did you make this recipe? Please give it a star rating below!
Whole Wheat Gingerbread Biscotti
- 9 1/2 ounces approx 2 cups unbleached white whole-wheat flour
- 2 tablespoons organic ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/8 teaspoon freshly ground nutmeg
- pinch cayenne pepper
- 1/3 cup organic sugar
- 1/3 cup packed light brown sugar
- 1 large egg room temperature
- 2 large egg whites room temperature
- 1/4 cup organic coconut oil
- 1 1/2 teaspoons pure vanilla extract
- 1 cup chopped oat rolled date pieces
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Preheat oven to 350F. Line a baking sheet with parchment paper or a SilPat. Weigh or measure flour into a medium sized bowl. Add flaxseed, baking soda, salt and remaining spices. Whisk or stir to combine.
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In the bowl of stand mixer (or large bowl to use with a hand-held mixer), combine sugars, egg, egg whites and coconut oil (better to be at room temperature and somewhat solid instead of melted or liquid).Beat on high speed for 2 minutes.
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Add vanilla and mix well until just combined.
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Adjust stand mixer to "stir" setting.Slowly add flour (in batches) and stir until just combined.Fold in chopped date pieces. (Or use a strong spatula and fold flour in batches, taking care not to over mix).
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Spray your hands with non-stick cooking spray (this is sticky dough) and divide the dough into two logs. Form each log to approximately 3" x 10". These logs don't spread that much (they will spread a bit though so make sure to space them appropriately)
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Bake for 28 minutes. Remove from oven to a wire rack and let cool for 10 minutes.
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Cut logs according to the photos to achieve 32 pieces {half, quarters and then each piece into half again and then again. Each Biscotti should be 1/2" thick Discard the very ends).
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Place all 32 cookies cut side down back on the baking sheet and bake at 350F for 10 minutes. Flip and bake on remaining side for an additional 10 minutes.
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Immediately remove cookies to a wire cooling rack and allow to fully cool before storing.
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Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Inspired By: Deep Dark Chocolate Biscotti from Cooking Light Magazine March 2009
WHAT CAN I USED TO REPLACE FLAXSEEDS AND COCONUT OIL D/T ALLERGIES