Vegan Chocolate Chip Biscotti

This easy Vegan Chocolate Chip Biscotti recipe makes the perfect dairy and egg-free crunchy cookie to go along with your morning coffee or even a fresh cup of hot chocolate.

Biscotti are twice-baked Italian cookies with a crunchy texture that come in a variety of flavors. They’re common during the holiday season, but these crunchy biscotti are so easy and so delicious, they may just be your new favorite cookies year-round.

For more delicious homemade cookies, try this classic Vegan Chocolate Chip Cookie, Vegan Snickerdoodles, or Easy Vegan Lemon Cookies.

For more Italian-inspired vegan recipes, try this Vegan Cacio e Pepe, Vegan Italian Stuffed Peppers, or Vegan Lasagna.

Why You’ll Love Homemade Biscotti

• Quick & easy – These biscotti cookies come together with just 10 minutes of prep
• Simple ingredients – These delicious cookies are made with just 9 simple ingredients that are easy to find in most grocery stores. You’ll find a comprehensive list of swaps below if you can’t find a certain ingredient, too.
• Allergy-friendly – These cookies are vegan and free of most major allergens. They’re easy to make gluten-free by swapping for 1:1 gluten-free baking flour.

Ingredients

Dry Ingredients

• All purpose flour – I use all-purpose flour in most of my baking, but you can swap for 1:1 gluten-free baking flour to make this recipe gluten-free.
• Dairy-free dark chocolate chips – You can use any dairy-free chocolate chips or mini chocolate chips that you like.
• Brown sugar* – Dark or light brown sugar work well for this recipe. Make sure to select a vegan variety (see notes). You can use a vegan white sugar, but I think the brown sugar makes for a richer flavor.
• Baking powder – A baking essential.
• Salt – Just a pinch helps bring out the flavors in these cookies.
• Nutmeg – These cookies are delicious without any spices, but if you don’t have nutmeg, you can swap for cinnamon, cardamom, all spice or cloves.

Wet Ingredients

• Vanilla extract – You can increase or decrease the amount of this or swap for almond extract for a slightly different flavor.
• Vegan butter – Any brand of vegan butter works well for this recipe. Just make sure to select a variety that meets your dietary restrictions.
• Oat milk – Any variety of non-dairy milk will work fine for this recipe. Choose a milk that meets your dietary restrictions.

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Large baking sheet
• Parchment paper
• Cutting board
• Serrated knife
• Optional: stand mixer

How to Make Vegan Biscotti

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 350 degrees Fahrenheit.

Add the flour, baking powder, salt, and nutmeg into a large bowl and mix until combined.

In a separate bowl, cream together the vegan butter and brown sugar until evenly mixed and slightly frothy. You can do this in a stand mixer if you prefer to be hands-off, but it is easy enough to do by hand.

Add the non-dairy milk and vanilla extract to the butter mixture and mix again.

Add the wet mixture to the bowl with the flour mixture and mix until a cohesive dough has formed. Next, fold in the chocolate chips until they are evenly distributed.

Divide dough in two and transfer half of the dough onto a parchment-lined baking sheet and shape it into a rough rectangle or short log about 4-inches by 9-inches. Repeat with the second half of the biscotti dough, giving a few inches space between the two rectangles of dough.

First Bake. Bake the logs at 350 degrees Fahrenheit for 30-35 minutes. The top should be slightly golden brown.

Remove the baked biscotti from the oven and allow it to cool completely to room temperature. This may take up to 30 minutes, so you can either turn your oven off and reheat before the second bake, or leave it on while the biscotti cool.

Once the biscotti have cooled, carefully transfer the logs to a cutting board. You’ll need a sharp knife to cut the biscotti into 1-1 1/2 inch slices. A serrated knife works best for this. Cut at an angle as shown in the photos.

Place slices on the prepared baking sheet with cut sides up. Repeat until both logs are cut into slices.

Second Bake. Return the biscotti to the oven at 350 degrees Fahrenheit and bake for 10 minutes on each side. The edges will begin to brown.

That’s it! Serve with a hot cup of coffee, late night espresso, or enjoy on it’s own!

Variations

Dip one end of the finished biscotti in melted chocolate and let cool or roll the freshly dipped chocolate in crushed nuts.

Try these different types of biscotti flavors:

• Add orange zest or orange extract for a classic chocolate orange flavor combo
• Swap the nutmeg for pumpkin spice mix for a pumpkin biscotti
• Add ground ginger for a gingerbread biscotti.

How to Store

• Room Temperature – These biscotti will last up to 1 week when stored in an airtight container or cookie jar at room temperature.
• Freezer – Save some leftovers for later by freezing in a freezer-safe container for up to 3 months for best flavor.

More Tips

• Not Vegan? Use dairy butter or dairy milk instead of non-dairy versions. Use dairy chocolate or milk chocolate chips instead of vegan.
• Gluten-free? Swap for 1:1 gluten-free baking flour and use a certified gluten-free milk choice.