Riri's RecipesThese vegan chocolate pistachio biscotti are a holiday must-make. There is nothing like having one of these biscotti cookies with a warm cup of coffee after a delicious holiday meal. They are simple to make, have a decadent chocolate flavour, and a nice crunch from the pistachios.
Ingredients you’ll need to make these chocolate pistachio biscotti
- Ground flaxseeds. This will be used to make our vegan flax ‘egg’. Simply combine the ground flaxseed meal with warm water to use as your egg replacement.
- White Granulated Sugar. This will be the only sweetener for these cookies.
- Vanilla Extract. For added flavour.
- Almond Extract. This enhances all of the delicious flavours in the biscotti. It’s optional but highly recommended!
- Almond Milk. Or any plant milk of your choice.
- Olive Oil. I’ve only used olive oil in this recipe, and the olive oil is what helps keeps these cookies soft and chewy.
- Ground Espresso. This helps to enhance the chocolate flavour of these pistachio biscotti.
- Cocoa Powder. To make these biscotti chocolate flavoured!
- All-Purpose Flour. Make sure to use the spoon-and-level method to measure the flour so the biscotti cookies stay soft and fluffy. Packing the flour will make these biscotti too crunchy.
- Baking Powder. To help the biscotti become fluffy.
- Salt. Just a pinch!
- Chopped Pistachios. I like lightly chopping the pistachios so there are still larger chunks in these biscotti.
- Organic cane sugar. This will be used to top the cookie logs before baking.
- Semi-Sweet Chocolate Chips + Coconut Oil. To melt and drizzle over the biscotti.
Tips on making the perfect pistachio chocolate biscotti
- Whisk all wet ingredients separately. Make sure to combine all the wet ingredients first in your bowl. This will help to have all liquid ingredients incorporated together before adding in the dry ingredients.
- Fold in the pistachios last. This way all your other ingredients will be well combined before folding in the crushed pistachios. They will also be evenly incorporated into your dough.
- Split your dough in half in your mixing bowl. Using a spatula, split the dough in two equal parts, then oil your hands before picking up each ball of dough. This will help to make sure you have two equally sized cookie logs, and will help to shape the cookies on your lined baking tray.
How to Store your vegan chocolate pistachio biscotti cookies
Place the biscotti in an airtight container and keep in the fridge for one week. You can also store them in the freezer for one month.
Craving more?
- If you’re a biscotti lover, then these Vegan Cranberry Pistachio Biscotti are perfect for you! They’re the non-chocolate version of these biscotti, and the sweet and salty from the cranberries and pistachios are absolutely delicious!
- Looking for an easy, no bake treat that everyone will love? My Vegan Holiday Chocolate Bark is the recipe you need in your life! All you need is melted chocolate and the toppings of your choice!
- My Vegan Cookies ‘n’ Cream Cookies are made for the cookie lover! The crushed cookies and cookies & cream flavoured protein powder make these cookies bursting with flavour.
Vegan Chocolate Pistachio Biscotti
These vegan chocolate pistachio biscotti are a holiday must-make. There is nothing like having one of these biscotti cookies with a warm cup of coffee after a delicious holiday meal. They are simple to make, have a decadent chocolate flavour, and a nice crunch from the pistachios.
Ingredients
- 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
- 2/3 cup granulated white sugar
- 1 tsp vanilla extract
- 1 tsp almond extract, optional but highly recommended
- 1/4 cup almond milk (or milk of choice)
- 1/4 cup light olive oil
- 1 tbsp ground espresso
- 2 tbsp cocoa powder
- 2 1/2 cups + 2 tbsp all-purpose flour (spoon and level method)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped pistachios
- Extra olive oil to brush on top of cookie log before baking
- Organic cane sugar, to top
- 3/4 cup semi-sweet chocolate chips, to drizzle over cookies
- 1 tsp coconut oil
Instructions
- Preheat oven to 350ºF.
- Line a large baking tray with parchment paper or a silicone baking mat and set aside.
- In a small bowl, make your flax egg by combining 2 tbsp ground flax seeds and 6 tbsp warm water. Let sit for 5 minutes.
- In a large mixing bowl, add in flax eggs and remaining wet ingredients and whisk well.
- Add in all dry ingredients except pistachios and mix well until all ingredients are combined.
- Fold in chopped pistachios and mix until well incorporated into the dough.
- Using a spatula, separate your dough in half in your mixing bowl. Lightly oil your hands with olive oil and scoop out half the dough onto your baking tray. Form a cookie log with the dough, about 4.5 inches wide and do not press down too much. Try to create a rounded top with the biscotti log. Repeat for the other half of dough.
- Brush your two cookie logs with olive oil and sprinkle a generous amount of cane sugar on top.
- Bake for 40 minutes and let cool for about 10-15 minutes, or until they are completely cooled and ready to be cut.
- Slice your biscotti with a chef’s knife on a cutting board, then place back on your baking tray on one side and bake at 275ºF for 10 minutes. Remove from oven, flip biscotti on the other side and bake for another 10 minutes or until golden brown.
- Melt the chocolate in the microwave with the coconut oil in 25-30 second increments until fully melted.
- Drizzle the melted chocolate on top of your biscotti. Let the chocolate dry completely before serving.
Notes
How to store: place in an airtight container in the fridge for up to one week.
Store in the freezer for one month.