These vegan chocolate dipped olive oil biscotti are a healthier variation of this traditional Italian cookie (what could be more Italian than olive oil). This biscotti recipe is dairy free, contains fiber, omega three, and is made from a base of spelt flour and olive oil. A hint of olive oil in these cookies pairs so well with dark chocolate and the nutty flavor of spelt. These vegan biscotti are an all around delicious adaptation of this well-loved cookie. Buon Natale!
The Story behind these Biscotti Cookies
These vegan chocolate dipped olive oil biscotti cookies are completely inspired by a recent visit from my Aunt. She traveled all the way from Italy, along with my uncle from Norway, to little old Vancouver Island this last October.
I have many fond memories of my extended European family, but this visit was extra special! This was the first time they were able to meet Connor…he wasn’t just a growing boy in photographs any longer. We laughed, we ate, and we explored my little seaside city together.
Needless to say, it was a wonderful visit. And it inspired the creation of these wonderful biscotti cookies!
Gifts from overseas…Including Biscotti Cookies!
Growing up, my siblings and I received many packages each year from Norway, Germany and of course, Italy. And what a treat they were, filled with new books to read, trinkets to love, marzipan, and of course, new varieties of cookies to eat.
Those parcels were so special; I remember the smell of the wrapping papers, to the beautifully coloured ribbons and the hand written cards. Not to mention the amazing biscotti cookies in all sizes. Almond biscotti with orange zest, pistachio biscotti, mini chocolate hazelnut biscotti…the list went on.
So, with family in Italy, biscotti cookies should naturally have a place on the table at Christmas, but I’ve forgotten about it over the years. Nevertheless, this month I decided to take it on (thanks to my Aunt).
Notes about Making Vegan Chocolate Biscotti with Olive Oil
This recipe uses olive oil, which is nothing new, but it is now my preferred way to make biscotti. There is a slight flavor of olive oil which pairs beautifully with dark chocolate.
I love baking with olive oil because its less expensive than coconut oil and doesn’t contain palm oil, like most vegan butter substitutes. I use an extra virgin olive oil for this recipe, however, if you want a more robust flavour, use regular olive oil.
The other benefit to working with olive oil is that most of you already have it in your pantry. Holiday cookie baking made easy! This recipe is easy to make, keeps well, and tastes perfect. What more could you want.
Chocolate Dipping the Biscotti Cookies
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 these lengthwise (the bottom). 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.
Notes about baking with Spelt Flour
These vegan biscotti are made with sprouted spelt flour for added nutrients and flavor. The nutty flavour of spelt works so well with olive oil and chocolate.
However, you can use light spelt flour, or all purpose whole wheat flour. I haven’t tested the recipe with all purpose flour, however, I don’t suspect it would be an issue. Use a 1:1 ratio of all purpose flour to spelt.
Spelt Flour for Flavorful and Crisp Biscotti
Spelt flour contains less gluten than regular all purpose flour. When making vegan biscotti cookies, there are no eggs present to help bind the ingredients. As such, flax meal is used to act as a binding agent. No, you can’t taste it.
Biscotti are also twice baked to dry them out, so don’t worry that your biscotti won’t hold together with spelt. The additional baking time makes these perfectly crisp and snappy. The texture is spot on!
Want more holiday recipes this season?
If you love my take on Italian biscotti cookies, why not check out some of my other holiday-inspired recipes!
Vegan Chocolate Dipped Olive Oil Biscotti
A healthy variation of this traditional and well loved Italian cookie. These vegan chocolate dipped biscotti cookies contain fiber, omega three from flax, and are made from a base of spelt flour and olive oil. The slight hint of olive oil tastes wonderful against the dark chocolate coating and the nutty flavor of spelt.
- 3 tablespoons flax meal
- 4 tablespoons water
- 1/3 cup olive oil
- 1/2 cup organic cane sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened almond milk
- 1 3/4 cup sprouted spelt flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 200 grams Dark chocolate pieces
Preheat the oven to 375′ F. Line a large baking sheet with parchment paper. Set aside.
In a small bowl, combine the flax meal and water and let stand for 5 minutes until thickened. Meanwhile, in a large bowl, mix together the olive oil, sugar, vanilla and almond milk. Add in the flax mixture and stir well.
In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture to the olive oil mixture and combine well.
Divide the dough in half and roll each half into a ~7″ roll. Place each roll onto the prepared baking sheet about 8″ apart. Next, press down each roll until they’re about 1/2″ thick and about 4″ wide. Bake in the preheated oven for 20-25minutes or until slightly golden around the edges. Remove from oven and let cool on a wire rack for 1 hour.
Preheat oven to 325’F. Using a sharp serrated knife, slice each baked roll on the bias into ~1″ thick slices. Return each cookie slice to the baking sheet, cut side down, and bake for 10 minutes. Carefully, flip the cookies and bake for another 10-12 minutes or until dry. Remove from oven and cool completely on a wire rack.
Using a double boiler, melt the chocolate pieces. Stir to ensure the chocolate is silky smooth with no lumps. Transfer the melted chocolate to a shallow baking dish (I use a 8×3 loaf pan) and dip each cookie bottom into the chocolate, taking care to let any excess run off. Set the dipped cookie on a piece of parchment to set up. Repeat with the remaining cookies. Cool and enjoy.
Cookies will last approx 5-7 days in an airtight container at room temperature.
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