a person opening a jar of vegan biscotti cookies.

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.

Course Dessert
Cuisine Italian
Keyword biscotti, olive oil biscotti, vegan biscotti
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 14 cookies
Calories 221 kcal
Author Heidi Richter


  • 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


  1. Preheat the oven to 375' F. Line a large baking sheet with parchment paper. Set aside.

  2. 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.

  3. In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture to the olive oil mixture and combine well.
  4. 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.

  5. 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.

  6. 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 8x3 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.

Recipe Notes

Cookies will last approx 5-7 days in an airtight container at room temperature.

Nutrition Facts
Vegan Chocolate Dipped Olive Oil Biscotti
Amount Per Serving (1 Biscotti)
Calories 221 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 65mg3%
Potassium 160mg5%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 12g13%
Protein 3g6%
Vitamin C 1mg1%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.