2 tbsp ground flaxseed (mixed with 5 tbsp water; we call this a “flax egg”)
2 tbsp vegan butter (such as Kite Hill® Plant-Based Butter Alternative)
1/4 cup Lakanto® Golden Monkfruit Sweetener
2 scoops Reignite Wellness™ Vanilla Plant-Based Protein Powder
1/2 cup gluten-free all-purpose flour
1Preheat oven to 350°.
2Prepare flax egg. Mix ground flaxseed with water and place in a small bowl for 5 minutes to set.
3In a large bowl, add the remaining ingredients and flax egg. Using your hands, mix thoroughly. Mold and shape together into a log.
4Place on a sheet pan layered with parchment paper. Bake for 23 minutes until brown and crisp around the edges.
5Take out of the oven and cool for 10 minutes before placing in the refrigerator to chill for 1 to 2 hours.
6Take out of the refrigerator and place on a cutting board. Use a serrated knife and slice log diagonally on a bias. Place sliced biscotti on the sheet pan.
7Heat oven to 200°. Place biscotti in the oven for 20 minutes.
8Turn oven off and leave the oven door slightly open, letting the cookies dry for 30 minutes.
9Store biscotti in an air proof container for up to a week. Enjoy!