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Vegan Chocolate Chip Biscotti

  • Author: Eat Drink Shrink
  • Total Time: 40 minutes
  • Yield: 15 1x





  • 2/3 cup Lily’s Sweet’s Chocolate Chips
  • 1 tbsp coconut oil


  1. Combine the ground flax and water and allow to thicken
  2. Beat together the vegan butter and sugars until light and fluffy
  3. Add in the vegan eggs and vanilla and mix until well combined
  4. In a separate bowl, whisk together the dry ingredients: flour, baking powder and salt
  5. While the mixer is on low, slowly add in the dry ingredients in segments (3)
  6. Once everything is just combined, fold in the the chocolate chips
  7. Form the dough into an approximate 3?x16? log on a parchment paper lined baking sheet
  8. Bake at 350°F for 25-30 minutes or until it’s a light golden color
  9. Remove the biscotti log from the oven and allow to cool for 30 minutes on counter or place in freezer and chill for 15.
  10. Reduce the oven temp t o 325°F
  11. Slice the biscotti into slices of desired thickness (you can get up to 15 slices) and then lay the slices cut side down on the parchment lined baking sheet
  12. Bake for an additional 8-10 minutes to yield softer biscotti. If you want hard keep the temp at 350 degrees and bake for 10 mins.
  13. Allow to fully cool. Combine chips and coconut oil in a microwave safe bowl. Melt for 1 minute, combining after every 15 seconds until fully melted. Repeat if needed. Dip cooled biscotti’s in chocolate and allow to set.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1
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