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

Stacy makes recipes so tasty you will want to eat your fill—and they're so healthy you actually can!

Perfectly crisp Pecan-Chocolate Chip Biscotti It's delicious dunked in coffee!

Perfectly crisp Pecan-Chocolate Chip Biscotti It's delicious dunked in coffee!

Vegan 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 timeCook timeReady inYields

15 min

45 min

1 hour

One dozen biscotti

Ingredients

  • 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

Instructions

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 12x8x2-inches. 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 12x5-inch 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

  1. If using wheat flour, bake for 25 minutes. If using gluten-free, bake for 30 min.
  2. Cool 5 minutes in pan.
  3. Invert onto a cutting board.
  4. Cool another 5 minutes.
  5. Use a serrated knife to slice into 12 biscotti. (Cut in half, then into fourths. Cut each fourth into 3 slices.)
First Bake with Optional Biscotti Pan

First Bake with Optional Biscotti Pan

6. Second Bake

  1. Place an oven-proof cooling rack on top of a sheet pan.
  2. Lay biscotti on rack.
  3. Bake for 20 minutes.
  4. Cool on rack.
  5. 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

© 2017 Stacy Becker

Comments

Tom Lohr from Magdalena, NM on November 02, 2017:

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