These Vegan Chocolate Biscotti make a great gift at the holidays, but they are also great to make any time! Their crunchy texture and chocolatey flavor make them the perfect complement to your favorite hot beverage.
Vegan Biscotti 2 Ways
I am sharing not just one, but two vegan biscotti recipes – both using chocolate and almonds. There are lots of other flavors of biscotti out there but in this post, it’s all about the chocolate!
These biscotti recipes are adapted from Maida Heatter’s recipes. I have replaced the eggs with flax meal and water (ie, flax eggs), and they can easily be made gluten free with a good all-purpose gluten-free flour.
First, I have a delightful Vegan Double Chocolate Almond Biscotti. This is definitely for those chocolate lovers out there! This recipe uses semi-sweet chocolate, toasted almonds, and a bit of coffee to enhance the dark chocolate flavors!
Perfect with a cup of hot coffee!
The next recipe is a Semisweet Chocolate Chip Biscotti. These are a classy spin on the classic chocolate chip cookie flavors.
These are also great with coffee, or try them with tea, hot chocolate, or your favorite plant-based milk. They are the perfect cookie for soaking up any liquid without falling apart!
As usual, I made a video showing you just how I made these delicious vegan biscotti. They take a bit of time but they are totally worth it!
These Vegan Biscotti can be made gluten-free too!
If you are looking for a tasty gluten-free treat, look no further! These biscotti can easily be made gluten-free simply by using a gluten-free all-purpose flour! Just replace the flour 1-to-1.
There are lots of gluten-free flours out there, but I used the Krusteaz brand because it was on sale at my local grocery store. I couldn’t even tell the difference between the ones made with wheat flour and the GF ones!
If you’re doing the grocery delivery thing (pretty common these days), try this one from Bob’s Red Mill. I’ve used it before with great results!
Biscotti Make Great Gifts!
If you’re doing some holiday baking, biscotti are the perfect cookie!
Not only do these recipes make large batches, they are also really easy to pack because they won’t break or bend in transit! They also keep pretty well because even if they get a little stale, they are still perfect for dipping!
And who doesn’t love dipping some homemade cookies in their afternoon coffee or tea (or heck, even for breakfast – it is the holidays, right?).
I suggest placing them in a mason jar, put a little cloth square over the lid and secure with a ribbon. You might pair it with a bag of freshly ground coffee beans and a colorful mug. Perfect!
Other recipes you might enjoy:
Apple Pecan Crisp – Vegan and Gluten Free
Vegan Double Chocolate Almond Biscotti
These delicious and crisp Vegan Biscotti are great for holiday gift-giving and are the perfect complement to your favorite hot beverage.
Ingredients
- 2 cups whole or sliced blanched almonds
- 3 Tbsp ground flax meal
- 1/2 cup water
- 6 oz semisweet chocolate
- 1 3/4 cups all purpose flour regular or gluten free
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup unsweetened cacao or cocoa powder
- 1 Tbsp finely ground coffee or espresso powder
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
-
Preheat your oven to 375F degrees.
Place the almonds on a baking sheet. If you are using whole almonds, you will toast them in the oven for 12-13 minutes, stirring occasionally.
If you are using sliced almonds, you will only need to toast them for 3-5 minutes. Set a timer and check them frequently because they can easily burn. I prefer using the sliced variety because they make the biscotti easier to slice, but the whole almonds are more aesthetically pleasing.
When the almonds are toasted, remove them from the oven and set aside to cool.
-
Combine the ground flax meal and water, stir, and set aside to gel. This is your flax "egg" mixture.
-
If you are using bars of semi-sweet chocolate, chop it into small pieces, or you can use chocolate chips. Place them in a food processor.
Sift the dry ingredients – flour, baking soda, salt, cacao or cocoa powder, ground coffee, and granulated sugar – into a large mixing bowl.
Add 1/2 cup of the cooled almonds and 1/2 cup of the dry mixture to the food processor. Blend until it is a powdery consistency.
Add this mixture back into the bowl with the dry ingredients and the rest of the toasted almonds. Stir to combine.
-
In a separate bowl, combine the brown sugar, flax "eggs", vanilla, and almond extract. Stir well to combine thoroughly.
Add this mixture to the dry ingredients. Stir to combine.
You will eventually need to get in there with your hands to get the mixture to hold together. It will take a little time, but if if you feel it needs a bit more moisture, add a tablespoon or two of water until you get a sticky consistency that holds together when pressed.
-
Place a sheet of parchment paper or plastic wrap on the counter. Form half of the dough into a ball and place it on the paper or plastic. Form it into a rectangular loaf shape, about 3/4" high, 12" long, and 3" wide. It is easiest to do this with wet hands to prevent sticking.
Wrap the paper or plastic around the loaf and continue to shape if necessary. Place in the freezer for 45 minutes, or the refrigerator overnight.
-
Once the dough has chilled, preheat your oven to 300F degrees.
Remove the wrapping from the loaves and place on a baking sheet lined with a silicone mat or parchment paper.
Place in the middle rack of the oven and bake for a total of 1 hour, rotating the tray after the first 30 minutes.
When they are done with the first bake, take them out of the oven and let rest for about 3 minutes.
Using a clean dish towel or pot holder, gently hold the loaf while you carefully cut into 3/4" wide strips. Use a serrated bread knife or a very sharp knife to cut them. This is tricky! Your biscotti will want to crack and break, so use a very gentle sawing motion. Practice makes perfect!
You can piece together any broken bits or just snack on them! Yum!
Place your sliced biscotti back on the baking sheets. Turn your oven down to 275F degrees and bake for another 45 minutes, rotating the tray halfway through the baking time.
Cool on a wire cooling rack and store in an airtight container.
-
These biscotti are best within the first 2-3 days, but even when they are a bit stale, they are great for dunking in coffee, tea, hot chocolate, or your favorite plant-based milk!
Vegan Chocolate Chip Biscotti – Gluten Free, Oil Free
These Vegan Chocolate Chip Biscotti tick all the boxes – gluten free, oil free, dairy free, egg free, and totally delicious!
Ingredients
- 1 1/4 cups whole or sliced blanched almonds
- 2 cups all-purpose flour gluten-free or regular
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup – 2 Tbsp granulated sugar
- 2 cups semisweet chocolate chips (12 oz)
- 1 tsp vanilla extract
- 2 Tbsp brandy or whiskey
Instructions
-
Preheat your oven to 375F degrees
Place your almonds on a baking sheet. If you are using whole almonds you will toast them for 12-13 minutes, stirring them occasionally. If you are using the sliced variety, they will toast quite quickly (3-5 minutes) so set a timer and keep an eye on them so they don't burn.
-
Combine the ground flax meal and water in a small bowl. Stir together and set aside to gel. These are your flax "eggs".
-
Into a large mixing bowl, sift the flour, baking soda, baking powder, and salt. Add the sugar and stir together.
-
To a food processor, add 1/2 cup of the almonds and 1/2 cup of the dry mixture. Blend until it is a fine powder (about 30 seconds).
Add this mixture to the rest of the dry ingredients and the remaining almonds. Add the chocolate chips. Stir to combine.
Add the vanilla extract and brandy to your flax eggs and stir. Add this mixture to your dry ingredients.
You can start out stirring with a spoon but you will eventually need to work the dough with your hands to make it stick together. Add a little bit more water (a tablespoon or two at a time) if necessary to make everything stick together. It will be very thick and very sticky.
-
Place a sheet of parchment paper or plastic wrap on your countertop (you will need a total of two).
Divide the dough in half and form into a rectangular loaf shape on your paper or plastic sheet. It should be about 3/4' high, 3" wide, and 12" long. Use the wrap to form the loaf if necessary. This process is easier with wet hands.
Wrap the loaf completely and place in the freezer for 45 minutes, or in the refrigerator overnight.
-
Once the dough has chilled, preheat your oven to 300F degrees.
Place the dough on a baking sheet and place on the middle rack of your oven.
Bake for a total of 1 hour, rotating the baking sheet halfway through.
-
After one hour, remove the loaves form the oven. Let rest for about 3 minutes before slicing.
Carefully slice pieces about 3/4" wide. Use a very sharp knife or a serrated bread knife, holding the loaf with a clean dish towel or pot holder.
This part takes some practice, so don't worry if they are not perfect! You may be able to piece back together any broken bits, but they also make a tasty snack!
Place them back on the baking sheet, and bake for another 45 minutes, rotating halfway.
Cool on a wire rack and store in an airtight container.
They are best eaten within 2-3 days, but even if they go a bit stale, they are still excellent for dipping in your favorite hot beverage or plant-based milk.
Enjoy!
Vegan Chocolate Chip Biscotti – Gluten Free, Oil Free
These Vegan Chocolate Chip Biscotti tick all the boxes – gluten free, oil free, dairy free, egg free, and totally delicious!
Ingredients
- 1 1/4 cups whole or sliced blanched almonds
- 2 cups all-purpose flour gluten-free or regular
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup – 2 Tbsp granulated sugar
- 2 cups semisweet chocolate chips (12 oz)
- 1 tsp vanilla extract
- 2 Tbsp brandy or whiskey
Instructions
-
Preheat your oven to 375F degrees
Place your almonds on a baking sheet. If you are using whole almonds you will toast them for 12-13 minutes, stirring them occasionally. If you are using the sliced variety, they will toast quite quickly (3-5 minutes) so set a timer and keep an eye on them so they don't burn.
-
Combine the ground flax meal and water in a small bowl. Stir together and set aside to gel. These are your flax "eggs".
-
Into a large mixing bowl, sift the flour, baking soda, baking powder, and salt. Add the sugar and stir together.
-
To a food processor, add 1/2 cup of the almonds and 1/2 cup of the dry mixture. Blend until it is a fine powder (about 30 seconds).
Add this mixture to the rest of the dry ingredients and the remaining almonds. Add the chocolate chips. Stir to combine.
Add the vanilla extract and brandy to your flax eggs and stir. Add this mixture to your dry ingredients.
You can start out stirring with a spoon but you will eventually need to work the dough with your hands to make it stick together. Add a little bit more water (a tablespoon or two at a time) if necessary to make everything stick together. It will be very thick and very sticky.
-
Place a sheet of parchment paper or plastic wrap on your countertop (you will need a total of two).
Divide the dough in half and form into a rectangular loaf shape on your paper or plastic sheet. It should be about 3/4' high, 3" wide, and 12" long. Use the wrap to form the loaf if necessary. This process is easier with wet hands.
Wrap the loaf completely and place in the freezer for 45 minutes, or in the refrigerator overnight.
-
Once the dough has chilled, preheat your oven to 300F degrees.
Place the dough on a baking sheet and place on the middle rack of your oven.
Bake for a total of 1 hour, rotating the baking sheet halfway through.
-
After one hour, remove the loaves form the oven. Let rest for about 3 minutes before slicing.
Carefully slice pieces about 3/4" wide. Use a very sharp knife or a serrated bread knife, holding the loaf with a clean dish towel or pot holder.
This part takes some practice, so don't worry if they are not perfect! You may be able to piece back together any broken bits, but they also make a tasty snack!
Place them back on the baking sheet, and bake for another 45 minutes, rotating halfway.
Cool on a wire rack and store in an airtight container.
They are best eaten within 2-3 days, but even if they go a bit stale, they are still excellent for dipping in your favorite hot beverage or plant-based milk.
Enjoy!
