Healthy Chocolate Almond Biscotti (Vegan & Dairy-Free)
These healthy chocolate almond biscotti are perfectly crisp, lightly sweet, and full of rich cocoa flavor. Made with almond flour, maple syrup, and no dairy or eggs, they’re an easy one-bowl treat that pairs beautifully with coffee, tea, or even a glass of red wine. Ideal for gifting or keeping on hand for an afternoon snack.
10 pieces
Ingredients
- ¾ cup almond flour
- ¼ cup cocoa powder
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons neutral oil
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup chopped almonds
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, cocoa, flour, baking powder, and baking soda.
- Add oil, maple syrup, and vanilla. Mix until the dough comes together.
- Stir in almonds. Shape into a rectangle about ½ inch thick.
- Bake 15 minutes or until firm. Cool 20–25 minutes.
- Reduce oven to 275°F (135°C). Slice biscotti with a serrated knife.
- Bake again 20–25 minutes until crisp. Cool completely before serving.
Notes
Nut-Free Version: Skip the almonds and add pumpkin seeds or mini chocolate chips instead.
Refined Sugar-Free: Use pure maple syrup or date syrup for natural sweetness.
Double Chocolate: Drizzle or dip the cooled biscotti in melted dark chocolate and sprinkle with sea salt.
Store the biscotti in an airtight container at room temperature for up to 10 days or freeze for up to 3 months.
To re-crisp after freezing, bake for 5 minutes at 300°F.
Store the biscotti in an airtight container at room temperature for up to 10 days or freeze for up to 3 months.
To re-crisp after freezing, bake for 5 minutes at 300°F.