If you’re looking for a way to satisfy a chocolate craving, these triple chocolate vegan biscotti will definitely hit the spot! And these cookies will probably last a few days until that craving is gone. This biscotti is made with chocolate dough, chocolate chips, and melted chocolate drizzled or spread on top of each cookie. When I said “triple,” I meant it! (I also added crushed almonds to the top of some of my cookies, and any nut will work if you want to make them a little bit prettier.)
In this recipe, I use both all purpose flour and whole wheat flour. The whole wheat flour absorbs more of the moisture from the applesauce, so if you use wheat flour, you will increase the applesauce by one tablespoon (noted in the recipe). If you use only all purpose flour, you can omit the additional 1 tablespoon of applesauce. I’ve made the biscotti both ways, and my preference is to just use all purpose flour only. I found the dough was slightly less crumbly and easier to handle using only all purpose flour. But, the biscotti made with both types of flour came out great, too! No one eating them will notice any difference.
I do have a few tips for the baking process. When you are cutting the loaf, especially when making biscotti with melted chocolate chips, your knife will start to accumulate chocolate on it, making cutting slices difficult. To fix the problem, stop occasionally and wash and dry the blade of the knife. Each time you clean it, you’ll start again with good clean cuts into the baked dough.
I’ve seen advice to use just a push down on your knife when cutting biscotti, rather than using a sawing motion. But when I’ve tried this, the biscotti is squished down by the cut. What I have found works best is using a serrated knife, especially a knife made for cutting bread. Instead of just pushing down on the knife, I use a very small rapid sawing motion, while holding the biscotti securely into place (watch your fingers!). This gave me very little crumbling, a sharp cut, and no smashed down or broken biscotti slices.
Another thing to watch for is when handling the baked biscotti at any point in the process, be very careful about touching melted chocolate chips. They are definitely hot enough to burn your skin. You should be able to avoid the chocolate chips while moving or cutting the biscotti, but please be very careful!
Depending on how wide and deep you make your biscotti loaves before baking, your number of servings might vary. My biscotti “loaves” were always about 8 to 9 inches long, 4 inches wide and 3/4 inch deep. I tried to slice each biscotti so that it was about 3/4 inch thick. I would get 24 slices per recipe, more or less (usually a few more).
When the biscotti are baking for the second time, I like to flip them over at the halfway point. It just seems like a good way to insure that both sides are crispy. I’ve always done it, but I’m not sure it’s necessary.
You might also want to have a look at my Simple Vegan Almond Biscotti and Cranberry Orange Pistachio Biscotti.
| Prep Time | 15 minutes |
| Cook Time | 25 to 30 minutes |
| Passive Time | 15 minutes for cooling |
| Servings |
biscotti
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- 1 cup all purpose flour or 2 cups all purpose flour, omitting the whole wheat flour
- 3/4 cup whole wheat flour
- 1/2 cup cocoa powder
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/3 cup coconut oil melted and cooled nearly to room temp
- 1 teaspoon vanilla extract
- 1/3 cup applesauce PLUS 1 tablespoon additional applesauce if using any whole wheat flour
- 1/2 cup vegan chocolate chips
Ingredients
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- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the flour or flours, cocoa powder, baking powder, and salt.
- In a large mixing bowl, gently whisk together the granulated sugar, coconut oil, vanilla extract and applesauce.
- Using a spatula, add the dry ingredients into the large mixing bowl of wet ingredients, adding about 1/3 of the flour mixture at a time to the larger bowl. Once combined, add the next third of the flour mixture.
- After the final third of flour has been added, use your hands to gather all the crumbs into the flour and form a cohesive dough ball. Add in the chocolate chips and use a gentle kneading motion, with the dough still in the bowl, to work the chocolate chips in. Once the chips look evenly spread throughout, divide the dough into two halves.
- Use your hands to shape the dough into two "loaves" 8 to 9 inches long. Place them the baking sheet a few inches apart and use your hands to flatten the dough until it is about an even 3/4 inches deep throughout. Even or smooth the sides and ends of the loaves using your hands.
- After shaping the second loaf, place the baking sheet into the oven and bake for 25 minutes. Then remove the baking sheet from the oven and let cool for 15 minutes.
- Reduce the oven heat to 325° F. Slice each loaf into 3/4-inch thick slices, very carefully laying each slice back onto the baking sheet on its side. Avoid touching any melted chocolate chips, which can burn your skin. Bake 25 to 30 minutes more, carefully turning over halfway, if desired.
- Remove the baking sheet from the oven and let the biscotti cool for 5 minutes before removing them to a cooling rack.
- Add 1/4 cup of vegan chocolate chips to a microwave safe cup and microwave at 10 second intervals until melted, stirring between each time. Using a spoon, once the biscotti is totally cooled, drizzle or spread the chocolate on top of each biscotti. Add crushed nuts if desired, before the chocolate hardens.
- Let the biscotti sit at room temperature for the chocolate topping to harden, or pop it into the refrigerator for a few minutes to help it along.
- Store in a cookie jar or other covered container at room temperature for 1 to 2 weeks. You can also freeze biscotti for up to three months.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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