Vegan Chocolate Walnut Biscotti

These Vegan Chocolate Walnut Biscotti are perfect with a cup of tea or coffee.  For that matter any kind chocolate biscotti is great for a sweet morning, afternoon or evening treat. 

While most recipes use butter and eggs, this recipe substitutes vegan margarine for the butter and applesauce for the eggs.  It also calls for whole wheat flour making it healthier and full of a good earthly flavor. If you don’t like the idea of whole wheat, then go ahead and use all white flour. 


As long as you have a proper binder, you can eliminate the eggs   and still make perfectly crunchy biscotti that is lower in fat and calories too.

Biscotti tend to be and adult treat. In this case, however, I’ve noticed some positive reactions from my vegan nieces.  It probably has something to do with the cocoa.  But I’m guessing the walnuts should be held accountable for that as well. Whatever that might be, these biscotti were a triumph, in all respects.

Vegan Chocolate Walnut Biscotti Recipe


  • 1/2 cup vegan margarine, softened
  • 2/3 cup sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole wheat flour
  • 1/2 cup white flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup chopped walnuts 


  1. Place one of your oven racks in the middle of your oven and preheat to 375 degrees.
  2. Line a baking sheet with parchment paper or a silicon baking mat.
  3. In a large mixing bowl, beat margarine and sugar until light and fully incorporated.  Add the apple sauce and vanilla and blend together.
  4. In another bowl, whisk together the flours, baking powder and salt.
  5. Stir flour mixture slowly into creamed butter and sugar, being careful to not over mix.
  6.  Add nuts and mix just until distributed
  7. Turn dough onto floured surface, kneed briefly until it comes together, wrap in plastic wrap and refrigerate for at least 30 minutes.
  8. Divide dough in to two equal parts and shape each into a log 9 inches long.
  9. Place the logs  about 3” apart on the prepared baking sheet and flatten them until they are about 3” to 4” wide and 1½” thick.
  10. Place in oven and bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.
  11. Remove from oven and let cool for 20 minutes. Reduce heat to 325 degrees.
  12. Place log on cutting board.  Using a serrated knife, cut on diagonal, roughly 1/2 inch thick.
  13. Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.
  14. Turn the biscotti over and bake for another 7 minutes.
  15. Remove from oven and cool completely on wire rack.
  16. Place in air tight container and store at room temperature for up to two weeks. 

These Vegan Chocolate Walnut Biscotti, use the best nuts and chocolate you can afford.  OliveNation one of my favorite online store has an excellent selection.  Check them out!

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