Chocolate Vegan Biscotti

Try this easy vegan biscotti recipe for the best crunchy breakfast cookie! Serve these crunchy cookies with vegan hot chocolate, tea, or coffee. This is the best biscotti recipe ever! Why? Because it’s double chocolate and vegan (made without eggs or dairy).

A hand holds a chocolate biscotti cookie and is dipping it in a pink mug with chai latte in it.

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

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

And one thing I like about vegan biscotti recipes? They’re made without eggs or dairy…and it’s entirely permissible for them to be a little lower in sugar. I think that means you can eat more. At least, that’s the way I like to think about it.

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.

The thing I’ve come to love about this 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. Chocolate biscotti cookies are easy to make, and it’s a perfect way to start the day.

Chocolate-Dipped Biscotti

Imagine the perfect crunchy cookie dipped in chocolate. That’s what you’ll get with these tasty cookies. Why? Because the cookies are double-baked until good and crispy. You’ll love dipping them in chocolate because not only does it look amazing, but when you dip it in a hot beverage, the chocolate melts ever so slightly, creating a creamy texture in every bite!

A stack of chocolate cookies sits in front of more cookies in the background and a pink mug full of hot tea.

Storage Tips

Store biscotti in an airtight container. It will keep for up to 10 days at room temperature or up to 20 days in the fridge. You can freeze biscotti in freezer-safe bags or containers for up to 3 months.

A biscotti sits on the edge of a mug full of hot tea. There's a place with more biscotti in the background.

Frequently-Asked Questions

What is chocolate biscotti?

You can make biscotti using several flavors, from orange to almond, to chocolate. Add cocoa powder and/or chocolate chips to the batter to make your favorite biscotti chocolate.

How do I keep biscotti from cracking?

Using the correct oven temperature for the first bake is essential in preventing biscotti from cracking. Spritzing the freshly baked loaves with water and cooling them slightly before slicing also helps.

More Chocolate Cookies

If you love this chocolate biscotti recipe, you’ll want even more chocolate cookie recipes to dip in your coffee. Here are some favorites:

Crunchy cookies sit next to a mug full of hot tea.
A hand is dipping a chocolate biscotti into a cup of hot chai tea.

Chocolate Vegan Biscotti

Fall in love with these vegan chocolate biscotti cookies with chocolate chips inside and drizzled over the top. The crispy cookie is even better when surrounded and infused with chocolate. It's a perfect way to start the day.
5 from 5 votes
Course: Breakfast
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 30
Calories: 115kcal


Chocolate Topping


For the Biscotti:

  • Preheat oven to 350°F/175°C. Prepare a baking sheet by lining it with parchment paper.
  • Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugar and beat again until light and fluffy. Add the flax, cornstarch, milk, and extract. Beat again to combine.
    Looking at a beater full of creamy vegan butter and sugar whipped together in a stand mixer.
  • Add the flour, baking powder, and cocoa powder to the bowl and beat on low speed to combine. Stir in the chocolate chips.
    A chocolate flour mixture is poured into a stand mixer bowl with a creamed butter mixture.
  • Transfer the dough to the prepared baking pan. Divide the dough in half and pat it into two logs, approximately 9×2 inches. Each loaf should be about ¾ of an inch tall.
    Looking down on a loaf of cookie batter shaped into a log on a baking pan.
  • Sprinkle the tops of each loaf with coarse sugar.
    A hand holds sugar, sprinkling it over the top of an unbaked biscotti loaf.
  • Bake for 20 to 25 minutes. Then remove from the oven and allow the biscotti loaves to cool about 10 minutes.
  • Use a spray bottle to spray room temperature water over the top of both loaves.
  • Reduce oven to 300°F/150°C and place the loaves on a cutting board and use a serrated knife to slice the loaves into approximately ¾-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.
    Biscotti have been sliced and are on a pan waiting for a second bake.
  • After the biscotti are done, place them on a wire rack to cool completely.

For the Chocolate Topping:

  • Stir together the chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second increments until the chocolate is melted. Stir to combine.
  • Dip the bottom of each cookie in the melted chocolate and transfer to a baking sheet lined with waxed paper or parchment paper.
    A hand holds a crisp chocolate cookie, dipping it in melted chocolate.
  • Drizzle the top of each cookie with more of the melted chocolate mixture. Set cookies aside until the chocolate has set or transfer the pan to the fridge to speed up the setting process.
    Biscotti cookies have been drizzled in chocolate and set on a pan to dry.
  • Once the chocolate has set, place cookies in an air-tight container for storage. They will keep at room temperature for up to 10 days or in the fridge for up to 20 days. They can be frozen in freezer-safe containers or bags for up to 3 months.

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To Dip or Not to Dip

You can skip dipping the cookies in chocolate if you don’t want to take those steps. However, it is a very nice touch, especially when giving them out as gifts.

Cutting Loaves

When cutting the biscotti loaves, you can turn them and cut the cookies on a diagonal, or place the loaf with the long end away from you and making horizontal cuts down the loaf. Either approach will work.

Flavor Options

  • Hazelnut – Add 1/2 a teaspoon of hazelnut extract to the batter.
  • Almond — Add slivered almonds to the batter or press them into the wet chocolate before it sets. 
  • Orange — Add a bit of orange zest to the chocolate before dipping the baked cookies.
  • Mint — Add around 1/8 teaspoon of mint extract to the melted chocolate before dipping the cookies. It makes these biscotti taste like a Thin Mint Cookie
Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 97mg | Fiber: 1g | Sugar: 8g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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.

This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2021.

33 Responses to Chocolate Vegan Biscotti

  1. 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!

  2. Avatar thumbnail image for MarlyNutmeg Nanny Reply

    Holy yum! I’m a huge chocolate fan 🙂

  3. Avatar thumbnail image for MarlyThe Food Hunter Reply

    Making these!

  4. 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! 😉

  5. 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.

  6. 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!

  7. 5 stars
    This biscotti is seriously perfect!

  8. 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!

  9. 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!

  10. 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!

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