This vegan chocolate chocolate chip & pecan biscotti is crunchy, crispy, and so CHOCOLATY! These cookies are dairy-free, egg-free, and perfect with a cup of coffee or tea.
Vegan chocolate biscotti is one of our favorite cookie recipes.
We love their crunchy texture, all of the different combinations of flavors that can go into them, and they're fun to make.
They may require a few more steps than a traditional cookie, but they're still easy to make. Try our Vegan Cranberry Pistachio Biscotti, too.
We've highlighted the most difficult instructions with visual cues to help you make the best vegan chocolate biscotti cookies.
Whisk the dry ingredients until they're completely combined, then stir in the wet ingredients. Use your hands to knead the cookie batter into a ball.
Divide the dough into two equal pieces and mold each one into a log, approximately 12 inches long and 3 inches wide.
Place the logs on a cookie sheet lined with a silpat baking mat or parchment paper.
Bake the biscotti logs for 25 minutes, or until they're firm to the touch.
Remove from the oven and let cool on the pan for 15 minutes. Reduce the temperature of the oven to 300°F
Slice the log diagonally into half-inch thick cookies and lay them flat on the cookie sheet and bake for another 20 minutes.
Transfer to a wire rack and cool completely.
Spicy - if you love spicy chocolate, like our Spicy Vegan Black Bean Brownies, add a little bit of cayenne pepper to the ingredients.
Peppermint - If you're making these for the holidays, add a bit of peppermint extract. They'll taste similar to our Vegan Chocolate Peppermint Pound Cake.
Plain - simplify this cookie recipe and omit the chocolate chips and pecans for a simple chocolate biscotti.
Recipe FAQ and Tips
For this recipe we prefer using the liquid from a can of chickpeas, AKA, aquafaba. You can also use ground flaxseed mixed with water.
There are two reasons that this happens. 1. They cooled too long before you cut them, causing them to become too hard. 2. They didn't cool long enough and the dough was too hot.
Yes. The cookies will firm up as they cool. Stale biscotti can be very hard.
Most likely they were removed from the oven too soon.
Store the biscotti in an airtight container at room temperature for up to 1 week
Yes, freeze in a freezer safe container for up to 3 months. Crisp up in the oven before serving.
More Vegan Chocolate Cookies
Chocolate Chocolate Chip Pecan Biscotti
- 1 Oven
- 2 cups all-purpose flour
- 2 teaspoon aluminum-free baking powder
- ¼ teaspoon ground sea salt
- ¾ cup sugar
- ¼ cup cocoa powder
- ½ teaspoon cinnamon
- ½ teaspoon orange extract
- 1 teaspoon pure vanilla extract
- ⅔ cup aquafaba
- Water if necessary see note
- 1 cup pecans finely chopped
- 1 cup vegan chocolate chips We use Enjoy Life mini chips
- Preheat the oven to 350°F (176C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the dry ingredients together and make a well for the wet ingredients. Pour the orange extract, vanilla and the aquafaba into the well and stir until just combined. Add the pecans and chocolate chips and stir until combined. Make sure your hands are clean and begin kneading the dough until the flour is fully incorporated and it forms a ball. If the dough is too crumbly, the flour may be too dehydrated. Add a tablespoon of water at a time until the dough forms a solid ball. You don’t want it to be wet, just pliable.
- Divide the dough evenly into two pieces and form two logs on the cookie sheet that are approximately 12x3 inches. Bake for 25 minutes and remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 300°F
- Gently remove the logs from the cookie sheet and place on a clean hard surface and slice diagonally into 1-inch slices. For best results use a sharp serrated knife and gently saw through the log. Don’t press to hard or you may crack the log. Patience is key! Lay the cookies flat on the cookie sheet and bake for approximately 20 more minutes or until lightly golden brown and firm.
- You can use 2 tablespoons of ground flax seed mixed with 8 tablespoons of water if you don't have aquafaba on hand. Please note, for the best texture, we recommend using the aquafaba.
- Please follow the directions exactly as they're written so you don't have problems slicing the half baked cookies.
- Why does my biscotti crumble when cutting? There are two reasons that this happens. 1. They cooled too long before you cut them, causing them to become too hard. 2. They didn't cool long enough and the dough was too hot.
- Does biscotti harden as it cools? Yes. The cookies will firm up as they cool. Stale biscotti can be very hard.
- Why is my biscotti not crispy? Most likely they were removed from the oven too soon.
- Store in an air tight container at room temperature for up to 1 week.
- Freeze in a freezer safe container for up to 3 months. Crisp up in the oven.