Laura's Vegan Table


  • 2 1/4 cups flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegan milk
  • 1/2 cup good olive oil
  • 6 tablespoons liquid from a can of chick peas (aquafaba)
  • 2 teaspoons vanilla extract
  • 1 cup vegan semi-sweet chocolate chips

Who doesn’t love the crunch of biscotti and then dunking it into cappuccino? These tasty treats are great on their own, or with your favorite coffee or tea. No eggs or butter needed and you’d never know it. I’m sure you’ll love devouring these. Enjoy la dolce vita!

Makes about 24 biscotti


Preheat oven to 350F. Add the flour, sugar, cocoa powder, baking powder and salt to a large bowl. Mix together well with a whisk, spoon or spatula and set aside. Then add the olive oil, milk, chickpea brine, and vanilla to a separate bowl and mix together with a wooden spoon or spatula until well combined. Then add this to the large bowl of dry ingredients and mix until well combined. Add in the chocolate chips and mix well. Divide the dough into two equal pieces and place onto a parchment lined cookie sheet (or two sheets if needed). Shape each into a flat log that is about 12 inches long and about 1/2 inch high. Bake for about 25 minutes, rotating the pan halfway through. Lower the heat to 250F and bake another 10 minutes. Remove the pan or pans from the oven. When cool enough to touch, place the loaves on a cutting board and cut into 1/2 inch slices. Place the slices back on the baking sheets and bake another 12-15 minutes to crisp, rotating the pans halfway through. Remove from oven and let cool. I suggest taking out a few biscotti at a time and keep in a container or bag. Store remainder of biscotti in the freezer until ready to use.