Vegan Chocolate Chip Biscotti made without Dairy and Eggs

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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. 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.

Vegan Chocolate Chip Biscotti made without Dairy and Eggs - Easy Pantry Recipe!

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
 
Prep time
Cook time
Total time
 
This basic vegan biscotti recipe is delicious as is, but is also versatile - you can modify with your flavors or add-ins of choice.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 18 cookies
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350°F, and lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, starch, baking powder, and salt.
  3. 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.
  4. 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.
  5. Transfer the dough to your prepared baking sheet. Form the dough into a rectangle about 12 inches long and 4 inches wide.
  6. Bake the biscotti for 27 to 30 minutes, or until lightly puffed and browned.
  7. Remove the dough from your oven and allow to cool for 30 to 35 minutes, or until very firm.
  8. Heat your oven to 375°F.
  9. 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.
  10. Lay the biscotti on your baking sheet, cut side down.
  11. Bake the biscotti for 10 minutes, flip, and bake for 7 minutes, or until lightly browned and crisp.
  12. Let the biscotti cool for a few minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
Notes
Orange Version: Substitute orange juice for the water, and 2 tablespoons orange zest with the oil, sugar, and vanilla.

This is a sample recipe, adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero (Marlowe & Company, 2007).
Nutrition Information
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

More Vegan Cookies that are Perfect with Coffee or Tea

Classic Dairy-Free Shortbread Cookies

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Mamma’s Big Batch Breakfast Cookies

Mamma's Big Batch Breakfast Cookies Recipe - naturally plant-based and gluten-free, made with oats, almond flour, and maple syrup

Vegan Samoa Girl Scout Cookies (a.k.a. Homemade Caramel deLites)

Vegan Samoa Girl Scout Cookies Recipe (a.k.a. Homemade Caramel deLites) - a sample recipe from Go Dairy Free The Guide and Cookbook 2nd Edition

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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