Saffron Infused Cinnamon Raisin Biscotti

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

A hint of saffron in this recipe for cinnamon raisin biscotti makes them extra special. I used white and whole wheat flour here. The whole wheat flours makes them a little less dense than biscotti made with all white flour.

Saffron Infused Cinnamon Raisin Biscotti
Makes about 20 pieces

Ingredients

3 tablespoons butter
1/3 cup brown sugar
1/2 teaspoon crushed saffron dissolved in 1/2 teaspoon hot water
1 tablespoon vanilla extract
1 large egg
1/2 cup all purpose flour, sifted
3/4 cup whole wheat flour
1 teaspoon baking powder, sifted
1 tablespoon ground cinnamon
1/3 cup raisins

Directions

Preheat oven to 350F.
Cream butter with brown sugar, saffron water and vanilla until light and fluffy. About 3 minutes on high speed. Add egg and continue to mix for another minute. Switch to a wooden spoon and mix in the dry ingredients until a firm yet sticky dough forms. Stir in the raisins.
Transfer mixture to a parchment lined baking sheet and form a log about 14 inches long by 7 inches wide. Press down in the centre to flatten slightly and round the edges with your fingers. Bake for 25 minutes.
Remove from the oven and set aside to cool for 15 minutes. Reduce oven temperature to 300F.
After 15 minutes, transfer biscotti to a cutting board and with a sharp knife, make slices about 1/2 inch thick. Place the slices onto the baking sheet in a single layer and bake for 20 minutes or until crisp. Set aside on wire racks to cool.