Vegan Chocolate Biscotti
Crispy, crunchy and delightfully dunk-able, these vegan chocolate biscotti are incredible with coffee, tea or dairy free milk! Packed with double the chocolate thanks to cocoa powder and chocolate chips, they’re perfect for the holidays or any day of the week. Dairy free, egg free and soy free.
Then you need to whip up a batch of these incredible double chocolate vegan biscotti.
Crispy, crunchy and packed with rich chocolate-y flavor, they are absolutely delightful dunked into a steaming mug of coffee, tea or dairy free milk.
Now, to be clear, today’s recipe is an american-style biscotti. Meaning they’re not quite as hard as the traditional version.
They’re still light, crisp and crumbly … but you don’t have to worry about breaking your teeth.
And the best part? They keep for weeks stored properly at room temperature. Making them perfect for gift giving OR for stocking your own pantry.
Because having delicious cookies on hand is ALWAYS a good thing.
PS – looking for a vanilla version of this recipe? Be sure to try my super popular vanilla almond vegan biscotti!
How To Make Vegan Chocolate Biscotti
So, let’s chat about how these crunchy cookies go down:
Whisk the dry ingredients. First up, we’ll mix together flour, cocoa powder, baking powder and salt.
Combine the wet. In another bowl, we’ll whisk some sugar, melted coconut oil, vanilla and applesauce.
Mix em’ together. We’ll combine the two and then stir in plenty of dairy free chocolate chips.
Press into logs and bake. The dough gets split in half, pressed into logs and then baked for about 25 minutes.
Slice then bake again. After cooling slightly, we’ll slice the logs, balance the cookies on our baking sheet and then pop back in the oven for about 25 to 30 minutes, until crisp and mostly dry in the centers.
Tips & Tricks
- When measuring out your flour, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
- Along those lines, be sure to measure out your applesauce in a dry measuring cup. It won’t level off correctly in a liquid one.
- I personally use unrefined virgin coconut oil in these cookies and don’t think you can taste coconut in the final product. But, if this is something that concerns you, use refined coconut oil instead (which is more neutral in flavor).
- I find it helpful to draw rectangles on the parchment paper when lining the baking sheet – this makes it easier to pat the dough into the correct shape.
- When you’re slicing the logs into the individual biscotti, try as best you can to cut them all to the same size. This allows them to cook evenly during the second bake.
- And finally, while I’m normally all about enjoying cookies warm from the oven, biscotti dry out and crisp up as they cool down. So I would encourage you to wait before digging in!
How To Store
Counter: Let the cookies cool completely, then place in an airtight baggie or container. They’ll keep at room temperature for several weeks.
Additional Vegan Desserts You Might Enjoy:
- Vegan Snowball Cookies
- Vegan Gingerbread Cake
- 3 Ingredient Dairy Free Fudge
- Dairy Free Truffles
- Dairy Free Cinnamon Rolls
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder*
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ⅔ cup pure cane sugar (or granulated sugar)
- ⅓ cup melted coconut oil, cooled slightly**
- 1 ½ teaspoons vanilla extract
- ⅓ cup unsweetened applesauce, at room temperature***
- 1 cup dairy free chocolate chips
- sparkling or coarse sugar, for sprinkling (optional)
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a large bowl, whisk together the sugar, oil, vanilla and applesauce until well combined. Add in the flour mixture and mix until just incorporated, then fold in the chocolate chips.
- Divide the dough in half and transfer to the prepared baking sheet. Using slightly wet fingers, shape each half into a rectangle that is about 9 inches long, 3 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough.
- With slightly wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with some sparkling / coarse sugar.
- Bake for 25 minutes, then remove from the oven and let cool for 10 minutes.
- Meanwhile, reduce the oven temperature to 325ºF.
- After the 10 minutes is up, use a sharp knife to cut the dough crosswise into ¾ inch thick slices. Balance the slices upright on the baking sheet with space in between each (i.e. just shift them apart after you slice - don’t turn them on their sides).
- Return to the oven and bake for another 25 to 30 minutes, until the biscotti feel mostly dry. They may feel a bit moist in the centers, but will continue to dry out further as they cool down.
- Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
*This is one of those recipes where I think the quality of the cocoa powder can make a difference in taste (lower quality cocoa powder tends to be a touch more bitter). Try to use a good quality cocoa powder if you can!
**Melt the coconut oil first, then measure out the correct amount.
***Please make sure your applesauce is at room temp. If it’s cold, it can cause the coconut oil to harden up (and the dough consistency will be off).
To keep these soy free - be sure to use soy free chocolate chips.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 83mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.