Go Back

Delicious Vegan Biscotti for Every Occasion

Make Vegan Biscotti with clear steps, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup melted coconut oil or vegetable oil
  • 1/4 cup unsweetened almond milk or other plant-based milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional
  • 1/2 cup chopped almonds or pistachios
  • 1/3 cup vegan chocolate chips or dried cranberries optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In another bowl, mix the melted coconut oil, granulated sugar, almond milk, vanilla extract, and almond extract (if using) until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the chopped nuts and any optional add-ins like chocolate chips or dried cranberries.
  6. Transfer the dough to a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide.
  7. Place the log on the prepared baking sheet and bake for 25-30 minutes, or until lightly golden and firm to the touch.
  8. Remove the log from the oven and let it cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
  9. Once cool enough to handle, slice the log diagonally into 1/2-inch thick pieces.
  10. Arrange the biscotti cut-side down on the baking sheet and bake for an additional 15-20 minutes, flipping halfway through, until crisp.
  11. Allow the biscotti to cool completely before serving. Store them in an airtight container for up to a week.