Chocolate Chip Biscotti

This biscotti is just like a chocolate chip cookie… except it won’t fall apart if you decide to dunk it into your cuppa Joe.


  • 1/4 cup olive oil
  • 3/4 cup organic granulated sugar
  • 1 tsp vanilla extract
  • 2 flaxeggs (2 tbsp flaxseed meal mixed with 4 tbsp water)
  • 1/4 cup almond flour
  • 1 cup sorghum flour
  • 3/4 cup potato starch
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup vegan chocolate chips


Preheat oven to 300 °F. Line a cookie sheet with parchment paper or a silpat mat.

Combine olive oil, sugar, vanilla and flaxeggs together into smooth mixture.

In separate smaller bowl, combine the almond flour, sorghum flour, potato starch, xanthan gum, salt and baking powder. Sift together to mix all the flours together really well.

Gradually add the flour mixture to the wet ingredients until a stiff dough forms. It may appear crumbly at first, but keep mixing until you have a very thick dough.

Add in chocolate chips.

Divide dough into two balls and place onto parchment paper. Use your hands to shape each ball into a loaf, about 2″ x 10″ each.

Bake in preheated oven for 35 minutes. Remove from oven and let cool.

Increase oven temp to 375 °F. Once loaves have cooled, carefully cut diagonally to make long cookies.

Place on opposite side that they were baking on as a loaf, and bake in preheated oven for about 8 minutes.

Remove from oven and let cool completely. They will get nice and hard and biscotti-like.


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  1. Posted April 17, 2011 at 2:20 pm | Permalink

    um… this has alot of xanthan gum in it- do you have any other suggestions?

  2. Nina Herbert
    Posted April 18, 2011 at 12:45 am | Permalink

    Love the look and sound of this recipe. Thanks for posting. I can’t wait to try making it. :)

  3. Posted April 18, 2011 at 6:20 am | Permalink

    Whoa. I love the step-by-step photos. Looks so yummy!

  4. Aileen
    Posted April 27, 2011 at 3:03 am | Permalink

    Is there a non-nut flour that could be substituted for the almond flour? Thanks!

    • allyson
      Posted April 27, 2011 at 10:27 am | Permalink

      hi Aileen,

      I’ve never tried making these with another flour, other than almond– but you could try any flour you’d like. I used almond in these primarily for its moistness and flavor, and can’t really think of any subs off the top of my head that would perform the same. Possibly corn, or buckwheat maybe? :)

  5. Posted April 30, 2011 at 2:11 pm | Permalink

    I just made a batch of these for my gf homies at the world wide vegan bake sale. They are excellent. This dough would also be great as a regular choc chip cookie after the 1st bake. Thanks!

    • allyson
      Posted April 30, 2011 at 10:09 pm | Permalink

      that’s terrific! Yay, so glad you liked them! :)
      <3 allyson

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