the best gluten-free and dairy-free chocolate biscotti recipe.

Okay, so I made this recipe up on a whim and the cookies turned out SOOO good that I had to immediately recall the recipe and share it. Oh my, when I tell you these cookies are addicting, you have been warned.

I love biscotti because it is a hard cookie that you can enjoy in a few different ways. On their own, they’re crunchy and delicious and when dipped into some tea or coffee they are even tastier.

All my recipes are gluten-free and dairy-free as this is what eating healthy is for me. Of course, you don’t have to use gluten-free or dairy-free ingredients.

In this recipe, I call for using dark chocolate-covered coffee beans, and OHHH MYYY when I say this addition adds the perfect crunch to the cookie…it’s amazing. Although, this ingredient might be a little tricky to find (but it’s worth the hunt). If you’re Canadian and want to find dark chocolate-covered coffee beans I would tell you to check out your local HomeSense, Rexall or Bulk Barn, that’s where I find these magical beans.

I also call for using blended-up coconut stripes, which are similar to coconut shreds but the stripes are drier and larger pieces of coconut. While you’re hunting for dark chocolate-covered coffee beans I’m sure you can hunt down coconut stripes as well.

Now, I’m no professional baker as you can tell…I’m an Interior Design Professional. BUT I’m someone with many passions and one of my passions happens to be sugar. Well, I mean baking. But yea, you can trust me on this recipe because I am addicted to all things sweet.

That’s why one of my favourite stores is HomeSense (this is the Canadian HomeGoods store if you’re an American reader)…I get to buy some things for all the interior design projects I’m working on AND they have some unique food products. Sometimes I just go in there for snacks.

Learn more about me.

Here is it…my recipe for the best chocolate biscotti!

tasty-gluten-free-dairy-free-biscotti-recipe-chocolate

Print Recipe

The Best Gluten-Free & Dairy-Free Chocolate Biscotti

Prep Time1

Cook Time1

Resting Time10

Cuisine: Italian

Keyword: baking, biscotti, cookies, dairy-free, desserts, gluten free, hard cookies, healthy recipe

Servings: 20 cookies

Equipment

1 Food Processor
2 Metal Bowls
1 9" x 15" Sheet Tray you may need 2
1 Whisk or Whisk Attachment

Ingredients

10 tbsp vegan butter softened
1 1/3 cup white sugar
3 eggs room temperature
2 tsp vanilla extract
2 cup gluten-free pancake mix
1/4 cup cocoa powder
2 cup coconut stripes processed into small bits
1 tbsp baking powder
3/4 tsp fine salt
3/4 cup dark chocolate covered coffee beans

For Topping

3/4 tsp flaky salt
3/4 cup dark salted or non-salted chocolate bar

Instructions

Cookies

Whisk together 3 eggs until homogeneous, then add in the sugar and soften vegan butter and whisk until pale.
2. Add in the vanilla, mix and set aside.
3. Mix the gluten-free pancake mix, cocoa powder, baking powder, and fine salt in a separate bowl.
4. In a food processor, add the coconut stripes and blend until the stripes break down into pieces no larger than rice grains. Set aside.
5. Fold the wet ingredients into the dry, once incorporated add in the blended coconut stripes and dark chocolate-covered coffee beans.
6. The batter should be sticky but thick. Place the batter covered in a metal bowl and in the fridge to sit overnight or for at least 8 hours.
7. When ready to bake, remove the cookie batter from the bowl and onto a buttered cookie pan. Make 2 equal portions of the dough and form it into 4" x 9" logs like so.
8. Bake at 350 degrees for around 45 mins, until the tops and edges are nicely browned.
9. Let the cookies fully cool.
10. Once the cookies are fully cooled, cut the cookies on a diagonal and place them back on the buttered cookie sheet unbaked side up.
11. Bake the cookies again for 15-20 minutes, flipping the cookies mid-way through to evenly bake.
12. Remove the cookies and let them cool until fully hardened.
13. When the cookies are cooled, melt the dark chocolate over a double broiler or in the microwave, you can add some water or vegan butter.
14. Add some melted chocolate to one end of the cookie using a spoon or rubber brush
15. Top the melted chocolate with flaky salt and let cool until the chocolate is set.

Notes

Before starting this recipe you will need to take your eggs and vegan butter out of the fridge and let them sit on the counter to allow the eggs to reach room temperature and the butter to soften, this way they incorporate into the batter much better.

The first step in this recipe is to whip the eggs, butter and sugar together, using a stand mixer or a hand mixer with the whisk attachment. Whip on high until the batter is light and fluffy (about 2 minutes). Mix in the vanilla and set aside while you combine the dry ingredients.

Mix the gluten-free pancake mix (or gluten-free baking flour), cocoa powder, baking powder, and fine salt in a separate bowl.

Coconut stripes are large pieces of dried coconut that are unsweetened. This ingredient may be a little tricky to find. If you can’t find coconut stripes, unsweetened coconut flakes should also work okay. In a food processor, add the coconut stripes and blend until the stripes break down into pieces no larger than rice grains.

Fold the wet ingredients into the dry, once incorporated add in the blended coconut stripes and dark chocolate-covered coffee beans. Dark chocolate-covered coffee beans can be replaced by chocolate chips but I promise the dark chocolate-covered coffee beans are SOOO worth the trouble of finding. If you’re Canadian checkout Homesense, Rexall or Bulk Barn to find this ingredient.

Once everything is combined, the batter should be sticky but thick. Place the batter in a covered metal bowl in the fridge to sit overnight or for at least 8 hours.

When ready to bake, remove the cookie batter from the bowl and onto a buttered cookie pan. Make 2 equal portions of the dough and form it into 4″ x 9″ logs.

Bake at 350 degrees for around 45 mins, until the tops and edges are nicely browned. Your cookies may need more or less time. I would advise keeping an eye on them.

Let the cookies fully cool. This is an important step, if you don’t wait for them to fully cool before cutting they will crumble (especially since they are gluten-free!)

Once the cookies are fully cooled, cut the cookies on a diagonal and place them back on the buttered cookie sheet unbaked side up.

Bake the cookies again for 15-20 minutes, flipping the cookies mid-way through to evenly bake on each side

Remove the cookies and let them cool until fully hardened.

When the cookies are cooled, melt the dark chocolate over a double broiler or in the microwave, you can add some water or vegan butter.

Add some melted chocolate to one end of the cookie using a spoon or rubber brush.

Top the melted chocolate with flaky salt and let cool until the chocolate is set.

Enjoy!