I love biscuits. With this love, comes an unbridled enthusiasm for experimentation. Oh, the many glorious forms your basic drop and cutter biscuits can take on.
Recently, I created my chocolate chip cookie biscuit recipe. It's a variation of my easy sweet drop biscuits. This glorious chocolaty recipe is virtually vegan (minus the 70% dark chocolate chips), very heart healthy and quite reminiscent of a not so sweet warm soft baked chocolate chip cookie.
Here's what you'll need:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
1 cup unsweetened almond milk
1/2 cup extra virgin olive oil
1 tablespoon whole flax seed
1 tablespoon chia seed
1/2 cup 70% dark chocolate chips
Here's what to do:
Preheat your oven to 475 degrees, with your rack in the middle.
In a coffee grinder, grind the chia and flax seed down to a coarse powder. Set the mixture aside in a small bowl.
In a large bowl, combine your flour, baking powder, baking soda, brown sugar, and chia/flax mixture.
Add the olive oil to this mix and stir until crumbly.
Add the almond milk and chocolate chips and stir until a smooth texture is accomplished.
Prepare an oiled baking sheet. Scoop about a tablespoon of dough onto your sheet for each biscuit. Create enough space for your dough to expand and rise (about an inch all around).
Cook for ten minutes or until golden brown.
DELICIOUS!!!!!!!!!!
Be prepared for a standing ovation!