Oreo Cookie Biscotti
These Oreo biscotti taste just like Oreo cookies that you can dip in your morning coffee! They are vegan, crunchy and full of chocolate Oreo flavor.
Ingredients
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable shortening room temperature
- 1 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup oil of your choice I like melted coconut oil
- 1/3 cup applesauce
- 6-8 Oreos roughly chopped
Instructions
- Preheat oven to 350°F, line a cookie sheet with parchment paper
- In a separate bowl, whisk together flour, cocoa, baking powder, baking soda and salt
- In a large mixing bowl, beat together vegetable shortening and sugar until light and fluffy.
- Slowly add the flour mixture to the shortening and sugar. Mix until everything is well incorporated.
- Add the vanilla, oil and applesauce to your dough. Mix until well incorporated.
- Gently mix in the chopped Oreos with your dough until evenly distributed.
- Form your dough into a loaf that's roughly 14 inches long, 3-4 inches wide and 1 inch tall on your cookie sheet.
- Bake at 350°F for 25-30 minutes. Look for the top starting to crack. You should be able to insert and toothpick and have it come out cleanly.
- Remove your loaf from the oven and let it cool 15 minutes.
- Lower oven temperature to 325° F
- Slice your loaf into 1/2-inch slices of biscotti (approximately). Lay the biscotti cut-side down on the cookie sheet. Bake at 325°F for another 10-15 minutes.
- Remove from the oven and let them cool for another 10 minutes.
- Flip the biscotti to the other side and bake at 325°F for another 10-15 minutes.
- Remove from the oven and let cool completely.