Vanilla Almond Vegan Biscotti - Cook Nourish Bliss (2024)

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How To Make Vegan Biscotti Tips & Tricks How To Store Additional Vegan Desserts You Might Enjoy: Ingredients Instructions Notes Post navigation 66 comments Oz —March 16, 2024 @ 1:14 pm Reply I just made this recipe with oat flour and it turned out great! I did use my previous tweaks and also added anise seeds. I did add 1 tbsp ground flax seeds hoping it will help bind it, and I think it did. Thank you! Rating: 5 Ashley —March 18, 2024 @ 1:56 pm Reply Thank you for letting me know! So happy to hear it turned out that way as well 🙂Lauren —December 2, 2023 @ 5:48 pm Reply I’m hoping to make these for Christmas gifts, how long do they store for? Ashley —December 3, 2023 @ 1:17 pm Reply Hey Lauren – they’ll keep in an airtight baggie or container for several weeks. Hope you enjoy!Oz —November 1, 2023 @ 12:10 pm Reply After trying your chocolate biscotti recipe and loving it, I wanted to try this one but making it with anise seeds. I used 1 tsp anise seeds and 1 tsp ground anise seeds and the smell of anise with the combination of vanilla was otherworldly. I used 1/2 cup of whole wheat flour instead of doing all white flour. I used date sugar instead of regular sugar, and instead of coconut oil I used a mixture of almond butter and olive oil (I am experimenting). The dough was a bit dry so I added 2 tbsp of oatmilk. Before baking I brushed the top with a mixture of oatmilk and maple syrup for a bit of shine. Such a versatile recipe. Thank you! Rating: 5 Ashley —November 1, 2023 @ 2:33 pm Reply So happy to hear you’re enjoying the biscotti recipes! I need to try this with the anise – that sounds lovely!Dina —December 21, 2023 @ 11:47 pm Reply This recipe looks delicious. Can I replace applesauce with banana? And the coconut oil with olive oil? Or another vegetable oil? I really don’t enjoy the taste of coconut oil. Thank youAshley —December 22, 2023 @ 2:01 pm Reply Hi Dina – I think it should work okay with ripe mashed banana and a different oil (melted dairy free butter would also work). I haven’t tried it myself that way though! Hope you enjoy!Melissa —December 21, 2022 @ 1:56 pm Reply Great recipe! I make these every Christmas for my daughter’s friend who is vegan and she loves them! So easy to make and I usually have everything on hand to make them. Thank you for such an easy and delicious vegan recipe!Ashley —December 21, 2022 @ 3:03 pm Reply I’m so happy to hear this! Thank you for taking the time to let me know Melissa! 🙂bridget —April 29, 2022 @ 6:11 am Reply I have a go-to non-vegan recipe for biscotti but my family member is vegan so I decided to try this recipe. I swear, this is my new favorite! The ingredients are easier to have on-hand and the texture and flavor is perfect. Thanks for this great recipe. Rating: 5 Ashley —May 2, 2022 @ 5:39 am Reply I absolutely love this! Thanks so much for letting me know Bridget 🙂Ayidas —December 25, 2021 @ 2:12 am Reply This was my first attempt at making biscotti and it turned out delicious! I am very pleased with it! I swapped vanilla extract for lemon zest and that worked great. They are not too sweet, but in the future I might reduce the sugar just a bit because I love my biscotti to have just a *hint* of sweetness. Great and easy recipe, thanks! Rating: 5 Ashley —December 27, 2021 @ 11:17 am Reply So happy to hear this Ayidas! Love the sound of the lemon zest 🙂AM —October 13, 2021 @ 4:27 pm Reply This is a perfect vegan biscotti base for which you can change up any way. I expected them to be a touch moist with the addition of applesauce, but they were crunchy and held together perfectly–just how they should be. This would be a game changer for local coffee shops.From my pantry, I used pecans and swapped 1/2 cup flour with mesquite.Ashley —October 14, 2021 @ 9:27 am Reply So glad you enjoyed them! Thank you for taking the time to let me know!Val —October 8, 2021 @ 3:11 pm Reply Do I measure the coconut oil in a dry or wet measuring cup?Ashley —October 8, 2021 @ 4:59 pm Reply You want to melt it first and then measure it out in a liquid / wet measuring cup.Anya —April 8, 2021 @ 9:13 am Reply Love this biscotti recipe and I’ve lostcount on the amount of times I’ve made it!Instead of almonds I use cacao. Wanted to ask, if I’ve placed the biscottis in a sealed plastic bag, how long will they last at room temperature?Ashley —April 8, 2021 @ 1:34 pm Reply Love this! I’ve kept mine in an airtight container or baggie for at least several weeks – I think the longest we’ve had leftovers is three weeks (although they don’t usually last that long!).William —March 29, 2021 @ 9:07 pm Reply I want to try this but want to avoid coconut oil. What are some options? Also, will this work with stevia instead of sugar?Ashley —March 30, 2021 @ 8:48 am Reply Hey William – I haven’t tested these with anything other than coconut oil but my guess is dairy free butter would also work just fine. Possibly another oil but again I haven’t tried it myself. As far as the stevia, that I’m not sure about (it’s not something I’ve ever used personally!).Sue —July 25, 2021 @ 7:20 am Reply Thank you for this super recipe, which is so versatile. I have made it lots of time and it’s popular with friends and family! Great to give as a gift too!I have only ever used a really good quality rapeseed oil (Lidl’s deluxe cold pressed is excellent) as a substitute for Coconut oil and have great results. I’ve used pear and apples that need using up and puréed them. I’ve drizzled vegan chocolate on the finished biscuits for special occasions and gifts. It’s been fun adding different things with the Almonds – cranberries go wellAshley —July 26, 2021 @ 9:11 am Reply So happy to hear this Sue! Good to know that it works well with that oil change – thank you for sharing!Stephanie —February 18, 2021 @ 10:28 am Reply Hi Ashley !Is it possible to put less sugar and add some cranberries ?Thanks in advance !Ashley —February 18, 2021 @ 4:20 pm Reply Hey Stephanie! I think that would be okay (but I haven’t tested it myself to be sure!). And yes, you could definitely add some cranberries although I would decrease the almonds to keep the mix-in total amount the same (otherwise the dough might get too crumbly). Enjoy!Robin —January 2, 2021 @ 2:54 pm Reply Hi, this recipe looks great! I’ve recently gotten into vegan baking and I’m so glad I ran into your recipe. Can’t wait to try. I was wondering wether you have tried freezing the dough for later use or so you think it would be possible? Thanks a lot!Ashley —January 4, 2021 @ 12:16 pm Reply Hey Robin! I haven’t tried it myself but I think it should work. I would probably form the dough into the logs / rectangles then wrap tightly and freeze. When ready to enjoy, thaw the dough in the fridge then proceed with baking as directed. Please let me know if you give it a try!kara —December 21, 2020 @ 1:01 pm Reply Do you think gluten free baking flour (one that has xanthan gum in it) would work for these?Ashley —December 21, 2020 @ 1:56 pm Reply Hey Kara! I haven’t tried it myself but I know a few readers have made these with a 1-1 gluten free baking flour and said it worked great 🙂Cyn —December 20, 2020 @ 10:34 pm Reply These were beyond amazing and so easy to make. I used Madagascar vanilla extract that I hade splurged on and the smell while cooking was fantastic. I love biscotti but had tried to veganize other recipes and didn’t have any luck. This is a definite “keeper” and I can’t wait to try other add-ons making this is the future. Thanks so much for sharing. Rating: 5 Ashley —December 21, 2020 @ 2:01 pm Reply Totally made my day! So happy to hear this!Isaella —December 20, 2020 @ 5:41 pm Reply I made this for a vegan friend as a small Christmas gift and made an extra batch for myself. They taste so good! I also added dried cranberries and orange zest to them. Very delicious! Thanks so much for the recipe. I used mashed banana in lieu of apple sauce and it worked great. Rating: 5 Ashley —December 21, 2020 @ 2:00 pm Reply So happy to hear you enjoyed them! Love that combo with the banana, cranberries and orange! 🙂Joanna —December 16, 2020 @ 9:47 pm Reply Hi,When you bake for the second time, how do you place the biscottis on the sheet? I’m not sure what “balance the slices upright” means. Thank you so much!Ashley —December 17, 2020 @ 8:24 am Reply Hey Joanna! You want to balance them so they’re not on either of the sides but on the bottoms (so like they’re standing up). Does that make sense? It’s hard to describe!Joanna —December 17, 2020 @ 12:37 pm Reply Yes-Thank you! Excited to try these!Anne —December 11, 2020 @ 4:42 pm Reply The recipe was easy to follow and the cookies turned out great! They are as good as any biscotti I’ve ever had, and you would never suspect they were vegan. I plan to make these often. Rating: 5 Ashley —December 11, 2020 @ 9:10 pm Reply So so happy to hear this Anne! Thanks so much for taking the time to let me know 🙂Nathalie —December 11, 2020 @ 12:18 pm Reply This is my first time making biscotti, so I’ve never tried a recipe that included dairy but I can’t imagine another recipe tasting any better! This one will definitely be a keeper! #12daysofdairyfreechristmas Rating: 5 Ashley —December 11, 2020 @ 9:07 pm Reply So happy to hear this!Virginia —November 25, 2020 @ 10:00 pm Reply This was my first time making biscotti, so simple and I love that is vegan. I did find the consistency was crumbly and it was not holding together after the almonds were added so I adding a small amount of mylk…which helped to moisten the dough and bind it together. I am astounded at the results…looking forward to making more as gifts for the holidays. Rating: 4 Ashley —November 27, 2020 @ 10:38 am Reply So glad you enjoyed them Virginia! The dough definitely should not be crumbly – did you by any chance dunk your measuring cup into the flour bag? That can often result in using too much (giving it that crumby consistency)!Sally —October 24, 2020 @ 2:29 pm Reply Delicious! Very fast and easy recipe! I replaced apple sauce with mashed banana, used whole wheat flour and a mix of brown and coconut sugar. I didn’t have almonds so I used cranberries and chocolate chips. Turned out great! Great recipe! Rating: 5 Ashley —October 26, 2020 @ 8:23 am Reply So glad to hear this Sally! That combo sounds delicious 🙂G —October 1, 2020 @ 6:32 pm Reply This recipe is amazing!! I have been making biscotti for years, and my daughter just became a vegan. She sent me this recipe and these are better than my regular biscotti. Love, love, love them!!!! Thank you! Rating: 5 Ashley —October 2, 2020 @ 9:28 am Reply This totally made my day! So happy to hear you loved them! 🙂Anmol —August 25, 2020 @ 9:46 am Reply Hi, I bought Bramley Apple Sauce, which I think is sweet – is it still suitable to use this? If not, shall I reduce the amount of sugar I use?Ashley —August 25, 2020 @ 11:16 am Reply I think you should be fine using it here without any changes since there’s not that much applesauce in the dough!Joe —August 16, 2020 @ 6:49 pm Reply Can you leave out the applesauce? Or, what can replace it?Ashley —August 17, 2020 @ 2:56 pm Reply Hey Joe – definitely don’t just leave it out. You can try using a different puree (like pumpkin puree or banana puree or even dairy free yogurt) – I think that should work although I haven’t tested it myself. I did have one reader use a chia egg and then added a little dairy free milk to reach the consistency of the dough you see in the photos (she said that worked well).Ellie —August 6, 2020 @ 9:04 am Reply These are so delicious I was blown away by how well they turned out! No one wanted to believe me that they were vegan. Thank you for sharing this recipe! I added lemon zest and dried apricots to my last batch and it was delicious too! Rating: 5 Ashley —August 6, 2020 @ 5:46 pm Reply This totally made my day! Thanks so much for letting me know Ellie 🙂 And I love the sound of the version with apricots + lemon!Lauren —July 5, 2020 @ 4:21 pm Reply I never thought I liked biscotti until I made this recipe, this is great! Thank you for making it vegan. Do you know if I could use liquid coconut oil (already in liquid form) for this recipe or is it better if I use solid coconut oil that I melt? Rating: 5 Ashley —July 6, 2020 @ 9:20 am Reply Oh I love this! Thanks so much for letting me know!And yes, I haven’t tried it myself but I think that would work just fine here.M Schneider —May 30, 2020 @ 2:31 pm Reply I made this recipe but I subbed the almonds for cranberries and pistachios and they were AMAZING! Everyone absolutely loved them!I will definitely be making these again. Rating: 5 Ashley —June 1, 2020 @ 8:49 am Reply So happy to hear it! That sounds fantastic with the cranberries & pistachios!JPS —April 9, 2020 @ 1:29 pm Reply Hello,My mother is allergic to apples. Do you think there’s another substitute in lieu for the apple sauce?Thanks .Ashley —April 9, 2020 @ 2:17 pm Reply I think pineapple puree, banana puree (i.e. very well mashed and ripe!), pumpkin puree or sweet potato puree would all work. They would change the flavor a bit but I think the biscotti would still turn out … although I haven’t tried any of them myself!Aanya —July 31, 2020 @ 7:49 pm Reply I have tried it with a chia egg -> ground chia seeds and water (you can look up the proportions online) and it worked quite well! I did have to add a little soy milk as the mixture became a little drier. You can also try a flax egg which is supposed to be similar.Ashley —August 2, 2020 @ 12:32 pm Reply Thanks for sharing Aanya! Good to know 🙂Emma @ Bake Then Eat —November 28, 2019 @ 4:43 pm Reply Wow thank you for working out how to make Biscotti vegan, I would love these cookies at any time of the year.Ashley —December 2, 2019 @ 11:04 am Reply Thanks Emma! 🙂 They’ve always been a favorite of mine!angiesrecipes —November 18, 2019 @ 10:47 pm Reply Those classic Italian twice baked cookies are my favourites. I too must bake a batch for this season too. Thank you for sharing your recipe, Ashley.marcie —November 18, 2019 @ 5:04 pm Reply These look so perfectly crisp — I’m amazed that they include applesauce! These are perfect for gifting for the holidays!Ashley —November 19, 2019 @ 8:29 am Reply Thanks Marcie!Leave a Reply Leave a Reply

November 18, 2019

Jump to Recipe

Perfectly dunk-able, these easy vanilla almond vegan biscotti are crispy, crunchy and hard to resist! And you’ll never guess that there’s no dairy or eggs involved. Whip up this easy homemade treat for yourself or package up as gifts during the holidays.

It’s time to talk holiday baking!

Although, let’s be real. These dreamy vanilla almond vegan biscotti are perfect ANY time of the year.

Crispy, crunchy and oh so dunk-able, you absolutely MUST enjoy them with a steaming mug of coffee, tea or your favorite non dairy milk.

Now, biscotti (or twice baked Italian cookies) have long been one of my favorite treats to whip up during the holiday season. But after having to ditch the dairy, I could no longer use my go-to recipe.

So this year, I decided it was time to veganize it (as I know a lot of you also can’t do eggs). And after much playing around, I found my favorite version which uses coconut oil instead of butter and applesauce in place of the eggs.

Now, to be clear, today’s recipe is for american style biscotti.

Which are not quite as hard as the traditional version. They’re still crisp and light, but you don’t have to worry about breaking your teeth.

So head into the kitchen, turn on your oven and let’s make cookies!

How To Make Vegan Biscotti

Whisk the dry ingredients. First up, we’ll quickly whisk together some flour, baking powder and salt.

Mix the wet ingredients. Then, we’ll mix up some sugar, melted coconut oil, vanilla extract, almond extract and applesauce.

Combine the two. We’ll fold everything together, before adding in plenty of sliced raw almonds.

Press into logs and bake. The dough gets split in half, pressed into logs and then baked for about 25 minutes.

Slice then bake again. After cooling for a few, we’ll slice the logs, balance the pieces on our baking sheet and then pop back in the oven for about 25 to 30 minutes, until crisp and mostly dry.

The hardest part? Waiting for them to cool down (and dry out further!) before enjoying.

Tips & Tricks

First things first. Be sure to measure out your applesauce in a dry measuring cup. It won’t level off correctly in a liquid one.
I have not tested it myself, but you could probably substitute about half of the all-purpose flour for whole wheat flour.
I find it helpful to draw rectangles on my parchment paper before starting – it makes it easier to pat the dough into the correct shape (and the two logs will be equal in size)
Now, when you’re slicing the logs into the individual biscotti, try as best you can to cut them all to the same size. This allows them to cook evenly during the second bake.
And about that second bake time – if you bake them for 25 minutes, they’ll have a bit more give in the centers. If you go for the full 30 minutes, they’ll be completely crisp and crunchy throughout. So play around to find what you like best.

How To Store

Let the cookies cool completely, then place in an airtight bag or container. They’ll keep like this for several weeks.

Additional Vegan Desserts You Might Enjoy:

Vegan Chocolate Biscotti
Vegan Blueberry Cobbler
Vegan Snowball Cookies
Vegan Gingerbread Cake
3 Ingredient Dairy Free Fudge
Chocolate Peanut Butter Thumbprint Cookies

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Yield: about 24 biscotti

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Perfectly dunk-able, these easy vanilla almond vegan biscotti are crispy, crunchy and hard to resist! And you’ll never guess that there’s no dairy or eggs involved.

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
⅔ cup pure cane sugar or granulated sugar
⅓ cup melted coconut oil, cooled slightly*
1 teaspoon vanilla extract
1 teaspoon almond extract
⅓ cup unsweetened applesauce, at room temperature**
1 cup sliced raw almonds
sparkling or coarse sugar, for sprinkling (optional)

Instructions

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the sugar, oil, vanilla extract, almond extract and applesauce until well combined. Add in the flour mixture in two batches and mix until just incorporated, then fold in the sliced almonds.
Divide the dough in half and transfer to the prepared baking sheet. Using wet fingers, shape each half into a rectangle that is about 9 inches long, 3 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough.
With wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with some coarse sugar.
Bake for 25 minutes, then remove from the oven and let cool for about 10 minutes.
Meanwhile, reduce the oven temperature to 325ºF.
After the 10 minutes is up, use a sharp knife to cut the dough crosswise into ¾ inch thick slices. Balance the slices upright on the baking sheet with space in between each.
Return to the oven and bake for another about 25 to 30 minutes, until the biscotti feel mostly dry and are golden brown. They may feel a bit moist in the centers, but will continue to dry out further as they cool down.
Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

*Melt the coconut oil first, then measure out the correct amount.

**Please make sure your applesauce is at room temp. If it’s cold, it can cause the coconut oil to harden up (and the dough consistency will be off).

Nutrition Information:

Yield: 24Serving Size: 1
Amount Per Serving:Calories: 115Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 75mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

Christmas, Cookies, Dairy Free, Dessert, Recipes (ALL), Seasonal, Soy Free, Vegan, Vegetarian

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