Double Chocolate Biscotti Recipe

Try this delicious Double Chocolate Biscotti Recipe for the best crunchy breakfast cookie! Serve these cookies with some hot cocoa, tea, or coffee. You’ll be delighted at how tasty this vegan biscotti recipe is dipped in a hot beverage. This is the best biscotti recipe ever! Why? Because it’s double chocolate and vegan (made without eggs or dairy)!

A slice of chocolate biscotti sitting on a small plate next to a cup of tea with text that reads: Double Chocolate Biscotti
Easy chocolate biscotti recipes create delicious cookies that can be enjoyed for weeks!

I’m not much of a coffee drinker so the biscotti is a late-life love affair for me. Other than chewing on my daughter’s teething biscuits, I’ve never been a fan of the hard cookie.

Soft and Chewy should have been my middle name. But then again, I’m glad my mom went with Adele instead.

Oreos have the crispy outer cookie that gets me every time, so I thought, why not give a vegan biscotti a try? So, here I am, trying new tricks with this Double Chocolate Biscotti.

You don’t have to drink coffee to love dipping cookies. Soy milk is a great cup in which you can dip a variety of cookies, including a biscotti chocolate infused! And now I’ve learned to add a little soy milk to my tea which now makes tea a very dippable drink.

Dippable drinks are important!

And one thing I like about vegan biscotti recipes? It’s completely permissible for it to be a little lower in sugar than your typical cookie.

I think that means you can eat more. At least that’s the way I like to think about it.

A collage of three images showing Chocolate Biscotti in various settings
This is the best chocolate biscotti recipe to serve with your coffee or tea!

What is Biscotti?

A biscotti is an Italian cookie that means twice baked. This process creates a very crisp cookie. The double baking process was used as a form of preservation — to keep the cookies intact for long trips. Now, biscottis are made with a variety of ingredients and served as a delicacy!

How to Make Chocolate Biscotti

It’s easy to make this delectable biscotti recipe chocolate! Start with heating your oven to 375°F. Prepare two baking sheets by lining them with parchment paper.

Step One: Cream Together the Wet Ingredients

With this recipe for chocolate biscotti, begin by combining the butter, sugar, baking powder and baking soda in a large mixing bowl. Use an electric mixer and beat on high for 1 minute or so until light and creamy.

Step Two: Add Vegan Egg Replacer

The vegan egg replacer for this recipe consists of ground flaxseed, cornstarch, plant-based milk and apple cider vinegar. To make this, move the butter mixture to one side of the bowl. In the other side pour the egg replacer ingredients. Stir to allow these ingredients to combine.

Then use the mixer to combine the ground flax mixture in with the rest of your batter.

Step Three: Flour Mixture

Next, stir together the flour and the cocoa powder. Then, add the flour/cocoa mixture, one-half cup at a time and use your mixer to combine. If the dough gets too thick, you may want to switch to a spoon for stirring. Stir in the chocolate chips.

That’s right. These is actually a chocolate chip biscotti recipe. You will love the tender bites of chocolate chips in the middle of these crispy cookies!

Step Four: Shape and Bake

The main time involved with this easy biscotti recipe is in the baking. That’s because we want the biscotti cookies to be nice and crisp.

So, to achieve that, create two balls from the dough, placing one on each prepared pan. Use your hands to shape each one into a rectangle measuring approximately 11×4 inches. Sprinkle the top of each with a little bit of granulated sugar.

Place both pans in the heated oven and bake for 20 minutes. Then remove from the oven and allow the biscotti loaves to cool about 10 minutes.

Reduce your oven to 300°F and place the loaves on a cutting board and use a serrated knife to slice the loaves into approximately ½-inch slices. Place these slices back on the prepared pans and bake for 10 minutes. Remove from the oven and turn the slices over and bake for another 10 minutes.

After the eggless biscotti are done, place them on a wire rack to cool completely. Place in an air-tight container for storage.

The thing I’ve come to love about this Double Chocolate Biscotti is that it’s nice and crispy through and through, but the chocolate chips add just a touch of tenderness.

Having tenderness surrounded by a bunch of crispy just makes it all the more pleasurable. Like I say, chocolate biscotti cookies are easy to make and it’s a perfect way to start the day.

A slice of Chocolate Biscotti sitting next to a cup of tea and spoon on a small plate
Think of this as a vegan version of an Italian chocolate biscotti recipe.

Oh, and one more thing. I highly recommend making this dark chocolate biscotti the night before because the baking time does take a bit longer than some recipes. Bake these the night before and wake up to some delicious, dark, double chocolate biscotti!

Love Vegan Cookie Recipes?

If you love vegan cookie recipes, be sure and try these:

Double Chocolate Biscotti

I’m falling in love with these Double Chocolate Biscotti cookies because the chocolate chips add tenderness. And having tenderness surrounded by a bunch of crispy just makes it all the more pleasurable. It’s a perfect way to start the day.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 20
Calories: 163kcal
Author: Marly

Ingredients

Instructions

  • Preheat oven to 375F. Prepare two baking sheets by lining them with parchment paper. Set aside.
  • In a large bowl add the butter, sugar, baking powder and baking soda and using an electric mixer, beat on high until light and creamy, about a minute.
  • Move the butter mixture to one side of the bowl. In the other side pour the ground flaxseed, cornstarch, milk and apple cider vinegar. Stir to allow these ingredients to combine. Then use the mixer to combine the flaxseed mixture with the rest of your batter.
  • Stir together the flour and cocoa powder. Add the flour/cocoa mixutre, one-half cup at a time and use your mixer to combine. If the dough gets too thick, use a spoon to stir. Stir in the chocolate chips.
  • Create two balls from the dough, placing one in each prepared pan. Use your hands to shape each one into a rectangle measuring approximately 11X4. Sprinkle each with a little bit of sugar.
  • Place both pans in the oven and bake for 20 minutes. Then remove from the oven and allow the biscotti loaves to cool about 10 minutes.
  • Reduce oven to 300F and place the loaves on a cutting board and use a serrated knife to slice the loaves into approximately ½-inch slices. Place these slices back on the prepared pans and bake for 10 minutes. Remove from the oven and turn the slices over and bake for another 10 minutes.
  • After the biscotti are done, place them on a wire rack to cool completely. Place in an air-tight container for storage.

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Nutrition Facts
Double Chocolate Biscotti
Amount Per Serving
Calories 163 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 68mg3%
Potassium 86mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 230IU5%
Calcium 36mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

30 Responses to Double Chocolate Biscotti Recipe

  1. Avatar thumbnail image for MarlyPaula - bell'alimento Reply

    Oh sweet Mamma you know I love these!

    • Avatar thumbnail image for MarlyMarly

      I had a feeling this would be one you’d like!

  2. Avatar thumbnail image for MarlyBrenda@SugarFreeMom Reply

    I don’t think it matters what you’d be dunking these into, double chocolate rocks!

    • Avatar thumbnail image for MarlyMarly

      Amen to that sistuh!

  3. Avatar thumbnail image for Marlychristine Reply

    I AM a huge coffee drinker and dipping one of these in a hot cup sounds heavenly. Believe it or not, when I was a young girl, my (very Italian) grandmother used to feed us biscotti and tiny cups of espresso for dipping. Nowadays that is unheard of. Probably why I am a caffeine addict 🙂 Either way, these biscotti are on my list now!

    • Avatar thumbnail image for MarlyMarly

      Your grandmother sounds wonderful! I would probably drink coffee if I could, but I have a condition that doesn’t allow much caffeine so I never developed a taste for it. Otherwise I would have loved to have joined you in your espresso dipping festivities!

  4. This biscotti is seriously perfect!

  5. Avatar thumbnail image for MarlyAshley @ Wishes & Dishes Reply

    I’m not really a coffee drinker either but I do love biscotti! This looks awesome!

    • Avatar thumbnail image for MarlyMarly

      Hey, we can be in the Biscotti and Tea club together!

  6. Avatar thumbnail image for MarlyAmanda (The Kitcheneer) Reply

    Coming from an Italian family these biscotti would pair perfectly with my cup of joe!

    • Avatar thumbnail image for MarlyMarly

      Italian families have such a great bond and it sure seems great food plays a big role in that.

  7. Avatar thumbnail image for MarlyColleen (Souffle Bombay) Reply

    Just had my first biscotti last year and loved it – time for me to try chocolate!

    • Avatar thumbnail image for MarlyMarly

      Hey, we’re in the same, “late to the biscotti” club. Nice to meet you! 😉

  8. Avatar thumbnail image for MarlyThe Food Hunter Reply

    Making these!

  9. Avatar thumbnail image for MarlyNutmeg Nanny Reply

    Holy yum! I’m a huge chocolate fan 🙂

  10. Avatar thumbnail image for MarlyKim (Feed Me, Seymour) Reply

    These look so delicious! Must have them!

    • Avatar thumbnail image for MarlyMarly

      Have them you will. Sorry, I slipped into yoda speak!

  11. Avatar thumbnail image for MarlyAmy @ A Healthy Life For Me Reply

    I am a huge fan of biscotti. Tons of crunchy flavor and lower in the calorie count than most other cookies. Thanks for sharing, chocolate is my favorite food…

    • Avatar thumbnail image for MarlyMarly

      It’s so true – it’s one thing I’m loving about them too!

  12. Avatar thumbnail image for MarlySarah Caron (Sarah's Cucina Bella) Reply

    I love coffee. And I love biscotti. But strangely, I don’t like the two together — does that make me bizarre? This biscotti looks amazing!

    • Avatar thumbnail image for MarlyMarly

      I like bizarre people, so you’re cool with me!

  13. Avatar thumbnail image for MarlyAngie | Big Bear's Wife Reply

    My dad LOVES Biscotti! I’ll have to make this for him!

  14. Avatar thumbnail image for MarlyJessica (Savory Experiments) Reply

    Biscotti is such a classic and yet I’ve never made it at home- yours are literally picture perfect. You make it look so easy!

  15. Avatar thumbnail image for MarlySusan Reply

    I mean no one really loves something that could break their teeth but homemade biscotti, oh there is something about them. Hard but still some softness to it!

  16. Avatar thumbnail image for MarlyMeredith In Sock Monkey Slippers Reply

    Wow! These look simply amazing!!!

  17. Avatar thumbnail image for MarlyColeen @ The Redhead Baker Reply

    These look delicious! Bonus that they don’t have nuts in them!

  18. Avatar thumbnail image for MarlyAnna Reply

    Wondering if this would work use GF flour….

    Looks delicious!!!

    • Avatar thumbnail image for MarlyMarly

      Hi Anna! I would definitely try this with gluten-free flour. My favorite is Arrowhead Mills’ Gluten-free Baking Mix. I typically substitute it cup-for-cup with the regular flour and keep all the other ingredients the same and have had great luck with it. Let me know how it goes!

  19. Avatar thumbnail image for MarlyJT De Zutti Reply

    as an Italian (born in USA) Never heard of some of these ingredients. Change is not always for the best.

    • Avatar thumbnail image for MarlyMarly

      Hi JT! Thanks for your kind comment. I agree that change is not always easy. Maybe it might help if I explain a few of the ingredients you might not recognize. For example, ground flaxseed is used in this recipe as an egg replacer. I use it a lot in my baking and it is quite effective for people who either have an egg allergy or simply choose not to eat eggs (such as vegans). Obviously, plant-based milk is used by a lot of people who have dairy intolerances or again, choose not to consume cow-based dairy. Come to find out, many plant-based milk ingredients work great in baked goods such as soy, almond, oatmeal, and more! I hope this information is helpful. Let me know if you have any questions about some of the other ingredients. I’m sure it must be exciting to see the influence your heritage has had all around the world and across a variety of different diet types!

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