Vegan Nuttified Chocolate Chip Biscotti
Indulge in the nutty, chocolate-studded perfection of Vegan Nuttified Chocolate Chip Biscotti—a plant-based twist on the classic Italian treat. Crafted with a blend of all-purpose and almond flour, this biscotti recipe delivers a crisp yet tender texture, perfect for dunking in your morning coffee or tea. Chopped almonds and walnuts add a satisfying crunch, while vegan dark chocolate chips provide rich, melty sweetness in every bite. Made with simple pantry staples like almond milk and neutral oil, this dairy- and egg-free delight is wonderfully inclusive without sacrificing flavor. With a golden-baked exterior and nutty aroma, these biscotti are easy to whip up in under an hour and a half, making them an irresistible addition to your cookie repertoire. Ideal for gifting, snacking, or elevating your coffee break, this recipe is a must-try for vegan dessert lovers.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Almond flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Fine sea salt
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened almond milk
- 0.25 cup Neutral oil (like canola or grapeseed)
- 1 teaspoon Vanilla extract
- 0.5 cup Almonds (roughly chopped)
- 0.5 cup Walnuts (roughly chopped)
- 0.5 cup Vegan dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, almond flour, baking powder, sea salt, and sugar. Stir until well mixed.
In a separate smaller bowl, whisk together the almond milk, neutral oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough begins to form.
Add the chopped almonds, chopped walnuts, and vegan chocolate chips to the dough, and fold them in evenly.
Transfer the dough to a lightly floured surface and shape it into a log approximately 10 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
Bake the log in the preheated oven for 25 minutes, or until it is firm to the touch and lightly golden. Remove it from the oven and let it cool for 10-15 minutes.
Reduce the oven temperature to 300°F (150°C). Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick slices.
Lay the slices cut-side down on the baking sheet. Bake for an additional 12 minutes, then flip the slices over and bake for 10-12 minutes more, or until crisp and golden on both sides.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 419.4 g | 153% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 202.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 282 mg | 22% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
