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Vegan Chocolate Chip Biscotti

Do you want Vegan Chocolate Chip Biscotti perfection? Use this recipe and then dip in chocolate with pistachios and cranberries. Biscotti just got real!

Growing up in a part Italian family, the biscotti is no stranger to me. Biscotti is known as a twice baked, almond cookie. This way, you can get even more almond in these cookies with a gluten-free twist! And when you dip them in chocolate with pistachios and cranberries, you have something that is close to perfection!

Vegan Chocolate Chip Biscotti



  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons arrowroot starch
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 1 teaspoon baking soda
  • ¼ cup dark chocolate chips


  • ¼ cup melted dark chocolate
  • ¼ cup shelled pistachios
  • ¼ cup dried cranberries
  • ¼ cup shredded coconut


  • Preheat oven to 350F, and line a baking sheet with parchment paper.
  • Combine the almond flour, coconut flour, arrowroot starch, and baking soda. Stir in maple syrup, coconut oil, chocolate chips, and milk of choice.
  • Once the mixture forms a dough consistency, place the dough onto the baking sheet with parchment paper. Mold the dough into a loaf or log shape.
  • Bake in the oven at 350F for 15 minutes. Remove and let cool completely, about 30 minutes. Cut the loaf into individual slices, roughly ½ inch thick, depending upon your preferences.
  • Lay the slices on their side and bake for 10 minutes. Then, flip the cookies onto the opposite side for another 10 minutes.
  • Once each side has cooked, remove and let cool completely before adding toppings. These pair great with tea, coffee, hot cocoa, or your favorite holiday beverage!

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