Perfectly crunchy and sweet, these Chocolate Peppermint Biscotti are ideal for Christmas morning coffee dipping! Gluten-free / vegan
Are you ready for a crazy bold proclamation?
Biscotti are my favorite cookie.
I know I just lost about half of you with that statement, but allow me to explain. First off, I’m not talking about the store-bought biscotti that breaks your dang teeth unless you soak it in your coffee until soggy. That’s just nasty. No, I’m talking about the biscotti that is just the right amount of crispy and soft – aka these Chocolate Peppermint Biscotti!
And while I do enjoy a nice gooey cookie every now and then [ok so more than just every now and then] biscotti will always hold a special place in my heart. I’ve shared the story about my love for biscotti before and while I typically only eat them around the holidays, I think I might start eating them year round because hot dangggg these chocolate peppermint biscotti are amazing. The photos from those Paleo Pumpkin Spice Biscotti however, are not amazing. Re-shoot needed for those suckers!
If I’m being honest, I actually can’t believe that I waited until the week before Christmas to whip up a batch of biscotti. This entire holiday season has kind of gotten away from me, which makes me really sad, so I’m doing my best to cram all of my favorite holiday things into the last remaining days we have until the New Year hits.
Does anyone else get super depressed at the end of the holiday season?
Don’t get me wrong, I’m not a huge fan of forking over a gazillion dollars for gifts at Christmas time but I do love the holiday season more than any time of year. There’s just a different feel in the air – whether that be because of the temperatures dropping or not is up to you to decide I suppose. I personally just love the holiday season and the end of them always leaves me with a sort of empty feeling. Good thing I’ve got some delicious chocolate peppermint biscotti to fill the emptiness, right?
Kidding – don’t eat your feelings 😉
Anyway, I’ve shared these Chocolate Peppermint Biscotti with a few people and they’ve gotten rave reviews, which means its not all in my delusional head that these biscotti are darn near perfect. And while I don’t ever lie to you guys in regards to my recipes I do feel like it holds more weight when I share my recipes with others and get their opinions on them before posting them here on the blog for you. I don’t get to do it with all of my recipes of course, but I do try to do it with a lot of them – these biscotti included!
One immediate comment about these cookies? I love that they aren’t super hard but are still crispy like a biscotti should be.
Cha-ching! Just what I was wanting.
I’m actually considering baking up a double batch of these biscotti to give to my Saturday class this weekend, just as a little Merry Christmas treat from me to them. What better way to get them to forgive me for the torture I have planned? 😉
I opted to dunk these biscotti into both white and dark chocolate because I think it makes them look more festive, but either chocolate works here – it all just depends on what you feel like!
Also, I made these biscotti vegan by using flax eggs and coconut oil, however real eggs and butter can easily be swapped in instead, though I haven’t tried either of those substitutions so I’m not sure how they would turn out. I would imagine the end result would be just as fantastic though! If you do try them non-vegan, please let me know how they turned out for you!
- 1¾ cup Bob's Red Mill 1 to 1 GF flour
- ¼ cup cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup coconut sugar
- ¼ cup coconut oil, softened
- 2 tablespoons ground flax + 6 tablespoons water
- 1½ teaspoons vanilla extract
- ½ cup dairy-free chocolate chips
- ½ cup dairy-free white chocolate
- 1 teaspoon peppermint extract
- 2 candy canes, crushed
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a bowl, beat together coconut oil, flax eggs, vanilla extract and coconut sugar until smooth.
- Add a well in the center and add the flour, cocoa powder, baking powder and sea salt. Mix until no lumps remain and everything is incorporated. Batter should be thick.
- Dump batter onto the lined baking sheet and shape into a large log, roughly 2 inches thick. Bake for 25 minutes.
- Remove biscotti from oven and let cool for 20 minutes. Once cool, slice into 15-18 cookies. Turn biscotti over on their side.
- Turn oven down to 325 degrees. Place biscotti back into the oven and bake for 10 minutes, flip to other side and bake another 10 minutes. Remove from oven and allow to cool completely.
- Melt the chocolate in two separate dishes and add ½ teaspoon of peppermint extract to each. Dip cooled biscotti into chocolate and sprinkle with crushed candy canes. Set on a lined baking sheet to cool.
Biscotti – yay or nay?