Biscotti doesn’t really need dairy, but you’ll still find it in many recipes and store-bought versions. Fortunately, this vegan chocolate chip biscotti recipe is naturally dairy free, and it goes one step further for special diet needs. It’s also egg-free, and made simply with pantry ingredients.
Vegan Chocolate Chip Biscotti made without Dairy and Eggs
As you can see in my dairy-free biscotti comparison, vegan biscotti is a touch flatter than the classic recipe with eggs. But it’s still delicious, and has a comparable texture and crunch. And this particular recipe uses a little extra baking powder for more lift.
We originally shared this recipe way back in 2007, when Veganomicon was released. It was a sample recipe from that popular cookbook by Isa Chandra Moskowitz and Terry Hope Romero, which we did adapt a little bit. Fortunately, good recipes never get old. But we have updated this post to give these coffee-worthy cookies new life!
Special Diet Notes: Vegan Chocolate Chip Biscotti
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Vegan Chocolate Chip Biscotti
Author: adapted from Veganomicon
Recipe type: Dessert
- 1⅔ cups all-purpose flour or whole-wheat pastry flour
- 2 tablespoons arrowroot starch or non-GMO cornstarch
- 2 tablespoons baking powder
- ½ teaspoon salt
- ⅓ cup water or dairy-free milk beverage
- 2 tablespoons ground flaxseeds (can sub chia seeds)
- ¾ cup sugar
- ½ cup oil
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips
- Preheat your oven to 350°F, and lightly grease a baking sheet or line it with parchment paper.
- In a medium bowl, whisk together the flour, starch, baking powder, and salt.
- In a large bowl, whisk together the water or milk beverage and flaxseeds until gelled. Add the sugar, oil, and vanilla and mix until smooth.
- Add the flour mixture to the wet mixture, and stir just until combined. Just before dough comes together, add the chocolate chips and use your hands to knead them into dough. The dough will be stiff.
- Transfer the dough to your prepared baking sheet. Form the dough into a rectangle about 12 inches long and 4 inches wide.
- Bake the biscotti for 27 to 30 minutes, or until lightly puffed and browned.
- Remove the dough from your oven and allow to cool for 30 to 35 minutes, or until very firm.
- Heat your oven to 375°F.
- Once the bisotti loaf is completely cooled, use a heavy, very sharp knife to cut it into ½-inch thick slices. Do not saw or use a serrated knife. Push down with a firm, swift motion.
- Lay the biscotti on your baking sheet, cut side down.
- Bake the biscotti for 10 minutes, flip, and bake for 7 minutes, or until lightly browned and crisp.
- Let the biscotti cool for a few minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
This is a sample recipe, adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero (Marlowe & Company, 2007).
Serving size: 1 biscotti Calories: 146 Fat: 6.9g Saturated fat: 1.1g Carbohydrates: 20.1g Sugar: 9.4g Sodium: 69mg Fiber: .7g Protein: 1.5g