Double Chocolate Mandel Bread

This vegan double chocolate mandel bread is chocolatey, crunchy, and not too heavy.

Prep Time15

Cook Time45

Resting time2 30

Total Time3 30

Course: Dessert, Snack

Cuisine: Jewish

Keyword: Cookies, Desserts, Holiday Foods

Servings: cookies

Calories: 109kcal

In a medium bowl, use a hand mixer on medium speed to beat the aquafaba until consistently foamy, 2-3 minutes.
Add the sugar, oil, and vanilla extract to the bowl containing the aquafaba and blend on medium until smooth.
Add the flour, baking powder, cinnamon, cocoa powder, and salt to the bowl and blend until well combined.
Fold in the chocolate chips with a silicone spatula.
Cover the bowl with plastic wrap or place batter in an airtight container and put it in the fridge for at least two hours, or overnight.
Preheat the oven to 350℉. Divide the batter into four flat logs and arrange them on two parchment paper-lined cookie sheets. Bake for about 30 minutes. The logs will still be somewhat soft but the edges should look slightly crisp.
Allow the mandel bread to cool, about 25-30 minutes. Lower the oven temperature to 250℉.
Transfer the cooled logs to a cutting board and use a sharp knife to slice each log into 8-10 pieces. Place the cookies on their side on the same parchment-lined cookie sheets, and bake for about 20 minutes. Turn off the oven and leave the mandel bread in the oven to rest for at least 30 minutes, until crisp.

The batter will still be sticky after it has been chilled. Lightly oil your hands before shaping it into logs to make it easier to handle.
When cutting the mandel bread after the first bake, use a quick, forceful motion to slice the logs (don't saw it).
Note that the cookies will firm up more as they rest, so do not overbake in the second bake.