Vegan Biscotti that are also Gluten-Free. No oil, No Sugar, No flour in these…just whole food plant-based grain-free ingredients. Using a traditional baking technique makes these almond biscotti dunkable and delicious.
I know the purists will scoff at my calling this recipe Vegan Biscotti, but I want you to hear me out. Biscotti literally means “baked twice” the rest is commentary, in my opinion. Traditional biscotti have eggs (more often just the yolks), oil, flour, sugar….you know, the kind of ingredients that cause inflammation. Where’s the healthy version when you need it?
My motto with cooking and baking is: if there’s a will, there’s a way. I have been making traditional Italian biscotti for years, so I know a thing or two about their taste and texture. I hold taste up there with healthy in priorities. It may have taken 87 tries (give or take), but I was determined. The result is a delicious biscotti without ingredients that would have compromised my health and wellness goals. Not only that, but the taste is authentic too! (Pats self on back before dunking another in her matcha latte…).
Healthy Biscotti Ingredients
- Almonds: Buy them raw and toast them yourself for a deeper almond flavor.
- Dates: For moist, plump dates, buy Medjool dates with the pits still in and take them out yourself. Fresh dates have fiber which helps to balance out the sugars they contain.
- Tahini: Simple ground sesame seeds (you can also make this yourself in a coffee grinder) add just the bit of moisture needed for this dough to hold together.
- Vanilla Extract: If you want the flavor and not the alcohol, then scoop out the flesh of a vanilla bean.
- Arrowroot Powder: A ground root that is often used in place of corn starch. You can also use cassava flour or coconut flour.
- Baking Soda: Helps the first bake rise a bit.
- Cinnamon: I often double the amount listed in the recipe because I think it lends a subliminal suggestion of sweetness.
- Dark Chocolate Chips: Optional, but I highly recommend, but if you choose to skip, add in some sliced almonds for added crunch and texture.
- Dried Cherries: As noted in the recipe card, whole dried cherries will cause difficulty in slicing. I recommend chopping them into small pieces before adding.
- PRO TIP: Italians eat biscotti for breakfast (dunked into their espresso). With ingredients like these, why not?
Are Vegan Biscotti Easy to Make?
These healthy biscotti follow the same procedure to traditional Italian cookies. Follow these steps for the first bake: super easy!
- Mound on a baking tray.
- Shape into a loaf.
- Cool until you can handle.
- Turn on their side and BAKE AGAIN.
- Optional: Drizzle on, or dunk one side into some melted chocolate.
Remember what makes biscotti distinct from other cookies is that they are baked twice. Lay them on their cut sides, directly on the baking tray (for crispy results) for the second bake. This step requires no “hands on” time and is totally worth it. Some people will say that this is why they are hard. I will say that this is why they hold up to dunking!
I keep a stash of these in the freezer so I have them available when the kids are around, or a friend stops by, or I feel like an indulgent snack with my afternoon tea. These are also the PERFECT little gift to pack up when you hear that someone is grieving or celebrating, lonely or excited….keep some in your freezer….whatever the occasion—-happy OR sad, you will definitely want to stop by with a batch to share when they’re most appreciated, but you don’t have time to bake them at that moment.
Life is too short to skip any of the good stuff. Like a morning tea with a sweet treat to dunk. I’m here to help you have that cake and eat it too! Simple swaps enable you to stick to your health goals while also indulging. If you prefer a soft chewy cookie to these biscotti, check THIS RECIPE out.
- 1 cup almonds toasted
- 10 medjool dates pitted
- 3 Tablespoons tahini
- 2 Tablespoons water
- 2 Tablespoons arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ cup dark chocolate chips*
- ¼ cup dried cherries
- Preheat oven to 375
- Toast Almonds: STOVETOP METHOD: Head skillet over medium heat. Place raw almonds in DRY skillet and toast, shaking pan for 2-3 minutes until browned. OVEN METHOD: place almonds directly on heavy baking tray. Roast in preheated 375 degree oven for 8 minutes, shaking pan about half way through. Keep an eye on them so they don’t burn.
- Turn oven DOWN to 350–-or start here if you toasted the almonds on the stovetop.
- Place toasted almonds, dates, tahini, water, arrowroot, vanilla, baking powder, cinnamon and salt into the bowl of a food processor. Process until mixture becomes crumbly, about 30 seconds. Scrape down sides. Process some more, until mixture forms into a ball. Take out blade and then stir in chocolate and cherries by hand.
- Line same baking sheet with unbleached parchment, or silpat mat. Shape dough into a log on lined baking sheet. Bake for 15 minutes.
- Reduce oven temp to 300
- When baked biscotti loaf is cool enough to handle, and chocolate is no longer drippy, transfer to cutting board and slice into 12 equal width slices.
- Place slices directly onto baking sheet, cut side down and bake at 300 for 20 minutes, or until fully dried out.
- OPTIONAL: Dip ends into melted dark chocolate and place on parchment paper until chocolate has hardened.