Go Back

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!

Course Dessert
Cuisine gluten free, Italian, vegan
Prep Time 1 hour 10 minutes
Cook Time 1 hour 45 minutes
Servings 36 biscotti


  • 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


  1. 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.

  2. Combine the ground flax meal and water in a small bowl. Stir together and set aside to gel. These are your flax "eggs".

  3. Into a large mixing bowl, sift the flour, baking soda, baking powder, and salt. Add the sugar and stir together.

  4. 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.

  5. 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.

  6. 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.

  7. 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.