Vegan, Low-Sodium Biscotti Made With Whole-Wheat or Gluten-Free Flour

Updated on January 10, 2018
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Pecan-Chocolate Chip Biscotti
Pecan-Chocolate Chip Biscotti

Biscotti Love

It is almost impossible to find a commercially produced vegan biscotti. They all contain either dairy, eggs, or both. I auditioned several internet recipes—all flops. Then, I stumbled upon "Cowgirl Biscotti" in Rip Esselstyn's book Plant Strong. I was in love. So, I tweaked, simplified, made the recipe more budget-friendly, and then proceeded to churn out batch after batch, changing it up, using different mix-ins and extracts. I hope you enjoy this recipe as much as I do!

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: One dozen biscotti

Parts & Parcels

  • 1/2 cup cashew butter (8 Tablespoons)
  • 1/2 cup vegan sugar
  • 1/3 cup water
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups white whole-wheat or whole-grain gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Morton's Lite Salt (Why use Lite Salt?)
  • 1/4 cup vegan chocolate chips
  • 1/4 cup pecans, chopped

Methods & Madness

1. Preheat oven to 350°F. Spray biscotti pan, or sheet pan, generously with cooking spray. Set aside.

  • Tip: Slightly longer and narrower than a brownie pan, a biscotti pan measures 12"x8"x2". I received mine as a gift, and find it very convenient and easy to use. Shaping the dough into a similar sized rectangle on top of a sheet pan will also work.

2. In a large mixing bowl, using a wooden spoon or stiff spatula, cream together cashew butter and sugar. Whisk in water and vanilla.

Cashew Butter Creamed with Sugar
Cashew Butter Creamed with Sugar

3. Add flour of choice, baking soda, and LiteSalt. Using a wooden spoon or stiff spatula, stir till combined.

4. Add chocolate chips and pecans. Stir till evenly dispersed. Place dough into/onto prepared pan. If using a sheet pan, use spatula to form dough into 12"x5" log. If using a biscotti pan, press dough with spatula to fill pan evenly.

Pecan Chocolate Chip Mix-Ins
Pecan Chocolate Chip Mix-Ins

5. First Bake: If using wheat flour, bake for 25 minutes. If using gluten-free, bake for 30 min. Cool 5 minutes in pan. Invert onto a cutting board. Cool another 5 minutes. Using a serrated knife, slice into 12 biscotti. (Cut in half, then into fourths. Cut each forth into 3 slices.)

First Bake with Optional Biscotti Pan
First Bake with Optional Biscotti Pan

6. Second Bake: Place an oven-proof cooling rack on top of a sheet pan. Lay biscotti on rack. Bake for 20 minutes. Cool on rack. Refrigerate up to a week, or freeze. Heat in microwave for 20 seconds before serving.

  • Tip: You do not have to use a layered cooling rack as instructed. You can achieve similar results using only a sheet pan, flipping the biscotti mid-bake.

Second Bake on Cooling Rack Layered with Sheet Pan
Second Bake on Cooling Rack Layered with Sheet Pan
Nutrition Facts
Serving size: 1
Calories 164
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 2 g10%
Unsaturated fat 3 g
Carbohydrates 24 g8%
Sugar 10 g
Fiber 2 g8%
Protein 4 g8%
Cholesterol 0 mg
Sodium 26 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2017 Stacy Becker

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    • Tom Lohr profile image

      Tom Lohr 3 months ago from Santa Fe, NM

      These look incredibly deliyAND nutritious. I can't wait to whip up a batch in my kitchen. Thanks for sharing this awesome recipe.

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