Vegan Chocolate Olive Oil Biscotti

These vegan chocolate olive oil biscotti are a variation of the traditional Italian biscotti. A hint of olive oil in these cookies pairs so well with dark chocolate and the nutty flavour of spelt flour. These vegan biscotti are an all around delicious adaptation of this well-loved cookie—perfectly crisp and snappy, just as any biscotti should be.

Jump to:

• Why this recipe works
• Ingredients & Notes
• Step by step Instructions
• Notes on dipping
• Helpful Tips for Biscotti
• Make Ahead & Storage
• More holiday recipes
• Vegan Chocolate Olive Oil Biscotti

Growing up, my siblings and I received many packages from my European family each Christmas. Gifts from Norway, Germany and Italy were such a treat; filled with new books, trinkets, marzipan, and of course, biscotti in varying sizes and flavours. These cookies have a special place in my heart and I hope you love my version.

Why this recipe works

It might be unusual to consider a vegan biscotti, but they are very easy to make without the traditional butter and eggs. Because biscotti are twice baked, they naturally hold together even eggs are lacking.

This recipe uses olive oil instead of butter, which is nothing new, but it works so well that it might be my new preference going forward. Not only is olive oil less expensive than butter, it adds a lovely flavour which pairs beautifully with dark chocolate and nutty whole grain flour. Olive oil is also readily available and likely already in your pantry. This recipe uses a virgin olive oil, however, if you want a more robust flavour, use a non-virgin olive oil.

Like all biscotti, this version is relatively easy to make and, best of all, they can be baked in advance and kept on hand for gatherings or gifting during the holiday season.

Ingredients & Notes

For the full list of ingredients and quantities, please see the recipe card.

Whole Spelt Flour: The nutty flavour of whole spelt works so well with olive oil and chocolate. However, you can use whole wheat flour in equal measure. Note: spelt flour is lower in gluten content, however, it is not a gluten-free flour.

Flax meal: this serves as the binding agent for the dough. Traditional recipes will use eggs, however, flax meal and water together create a gel which provides a similar binding effect to eggs.

Virgin Olive Oil: this adds the body, aroma and flavour to make these true to their name. Again, for a more robust flavour, use non-virgin olive oil.

Granulated sugar: necessary for sweetness and structure.

Unsweetened almond milk: any unsweetened plant-based milk alternative will work here, just be sure not to use full fat or lite coconut milk.

Baking powder: necessary for providing gentle leavening to the dough.

Salt: to enhance, balance and brighten the flavours.

Dark chocolate pieces: use chocolate chips (morsels) or chopped chocolate.

Step by step Instructions

For the full detailed instructions, please see the recipe card. The following is a brief synopsis of the steps involved in making my vegan chocolate olive oil biscotti. These cookies come together in three main stages: preparing the dough, slicing and baking the cookies and coating with chocolate.

Prepare and bake the dough:

STEP 1: after preheating the oven and lining a baking sheet, combine the flax meal and water and let stand for 5 minutes

STEP 2: mix together the olive oil, sugar, vanilla and almond milk. Add in the flax mixture and stir.

STEP 3: sift together the flour, baking powder and salt then combine the flour mixture and the the olive oil mixture.

STEP 4: divide the dough in half and roll each half into a roll.

STEP 5: Place each roll onto the prepared baking sheet. Press each roll until they're about ½" thick and about 4" wide.

STEP 6: Bake in the preheated oven for 20-25 minutes or until slightly golden around the edges. Remove from oven and let cool on a wire rack for at 1 hour.

Slice and Bake the Biscotti:

STEP 7: Using a sharp serrated knife, slice each roll on the bias.

STEP 8: Return each cookie slice to the baking sheet and bake for 10 minutes, flip the cookies, then bake for another 10-12 minutes or until dry.

Prepare the chocolate and Coat:

STEP 9: melt the chocolate pieces and transfer the melted chocolate to a shallow baking dish.

STEP 10: Dip each cookie bottom into the chocolate, taking care to let any excess run off. Allow to cure fully on parchment.

Notes on dipping

Instead of making chocolate biscotti with cocoa powder (which would be just as good), these have been dipped in melted dark chocolate. I chose to dip mine lengthwise, coating the bottom half. However, you can also drizzle the chocolate on top using a spoon or a piping bag, or dip the short end in the melted chocolate. Basically, coat them however you like. 

Helpful Tips for Biscotti

• Lightly flour your hands before shaping the dough; biscotti dough can be quite sticky!

• Cool the baked biscotti slices well before storing to help them retain their crispness.

• Avoid baking on humid days to help prevent the cookies from spreading too much during baking. If the dough is too soft after working, you can place it in the fridge for 20-30 minutes to firm up before baking.

• Use a serrated knife for easier slicing!

• A loaf pan is ideal for dipping. An 8x4" loaf pan is ideal for accommodating the biscotti length and depth needed for dipping.

• Allow the baked biscotti log to cool before slicing, however, don't let it cool more than the suggested time otherwise the biscotti will be prone to crumbling when sliced.

Make Ahead & Storage

Make Ahead: Because of their low moisture content, biscotti can be made ahead of time and stored for up to a week, and possibly longer. Biscotti also make a great edible gift during the holidays.

Storing: Biscotti cookies must be fully cooled before storing. They will last approx 5-7 days in an airtight container stored at room temperature (possibly longer).

Freezing: Ideally, I like to freeze these biscotti fully cooled and un-dipped. Place them in a freezer safe container with a tight fitting lid and store in the freezer for up to 1 month. Defrost the cookies in the fridge and then place them on a lined baking sheet and baked for 10-12 minutes at 300°F to crisp them up. After they fully cool, you can proceed with dipping them.

More holiday recipes

Vegan Chocolate Bundt Cake with Peppermint Ganache 

Poached Pear Gingerbread Loaf

Easy Vegan Meringue Cookies

Creamy Vegan Almond and Cashew Nog

Holiday Homemade Tea Blends

If you made my Vegan Chocolate Olive Oil Biscotti Cookies please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.