Mimi's Organic Eats » Recipes » Cookies » Eggless Coconut Chocolate Chip Biscotti
Eggless Coconut Chocolate Chip Biscotti
Cookies • No Seed Oils • Eggless • High Altitude | Published April 9, 2024 by Mimi Council
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Buttery, crisp, and lightly sweetened with coconut and studded with chocolate chips. This Eggless Coconut Chocolate Chip Biscotti is a take on my classic Coconut Chocolate Chip Cookies but in biscotti form!
If you’re looking for more biscotti recipes, be sure to check out some of my other favorites like Glazed Oatmeal Raisin Biscotti, Sea Salt Black Cocoa Biscotti, or Kamut Flour Biscotti.

Table of Contents
Coconut and chocolate is by far my favorite combination! I have many cookies with coconut and chocolate, so I wanted to make an eggless biscotti recipe with my favorite flavors!
I love biscotti because it's the perfect dipping cookie with a big glass of milk! This simple biscotti recipe is quick and easy and it's a great recipe to make ahead of time if you need something for a party. One of the things I love about biscotti is it's perfectly crispy and crunchy, making it the best make ahead cookie as it can sit out for a few days.

Why You’ll Love This Recipe
Chocolate & Coconut: My Coconut Chocolate Chip Cookies are a very popular recipe, and this eggless biscotti recipe is a spin off this classic cookie. The rich chocolate paired with the light and sweet coconut makes this eggless biscotti recipe nostalgic and familiar.
Buttery & Crisp: This Coconut Chocolate Chip Biscotti is buttery and crisp. It’s also studded with chocolate chips and coconut. If you are a fan of chocolate and coconut (like me) you will love this chocolate coconut biscotti!
Eggless: This chocolate coconut biscotti is eggless! I use coconut milk in place of eggs in this eggless biscotti recipe, which goes so well in this chocolate coconut biscotti! You won’t even miss the eggs in the Coconut Chocolate Chip Biscotti.

Ingredients
- Butter: I use Organic Valley Salted Butter, be sure it's soft before beginning the recipe.
- Sugars: I use a mix of organic cane sugar and organic coconut sugar. This gives this chocolate coconut biscotti even more coconut flavor!
- Vanilla Extract: My favorite is Simply Organic.
- Coconut Milk: I use organic coconut milk as an egg replacer.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Coconut: I'm using organic unsweetened fine shredded coconut in this recipe. This is better than wide flake coconut for biscotti because it allows for cleaner cuts when cutting it.
- Baking Soda: I use baking soda in this recipe, because it's a cookie. For more info on leavening agents, read my post the Difference Between Baking Soda and Baking Powder.
- Salt: I use a fine sea salt.
- Chocolate Chips: I'm using organic semi sweet chocolate chips in this recipe as they are my favorite. But dark chocolate, milk chocolate or even white chocolate chips are also fine if that's what you prefer.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use a stand mixer for this recipe, which is best. But a hand mixer will also do, it just will take longer.
- Baking Sheet: You'll need one half sheet pan to bake the biscotti.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it!
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, coconut sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the coconut milk, flour, coconut, baking soda, and sea salt in that order. Mix on low until a stiff dough forms. Add in the chocolate chips and mix to combine completely.
Step 3
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches.
Step 4
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

FAQ’s
Yes, feel free to use cow’s milk, almond milk, or oat milk. I just like using coconut milk here as it gives it more coconut flavor!
Yes, feel free to use dark chocolate, milk chocolate, or even white chocolate if you prefer!
Biscotti is buttery and crisp, so it needs to be stored in a cool dry place. I like to leave mine out on the counter on a plate.


Craving More?
- Chocolate Chip Biscotti
- Peanut Butter Biscotti for Dogs
- Blueberry Muffin Biscotti
- Coconut Chocolate Chip Cookies
- Sea Salt Black Cocoa Biscotti

Eggless Coconut Chocolate Chip Biscotti
Mimi CouncilIngredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 191 grams all purpose flour
- 85 grams unsweetened fine shredded coconut
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, coconut sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the coconut milk, flour, coconut, baking soda, and sea salt in that order. Mix on low until a stiff dough forms. Add in the chocolate chips and mix to combine completely.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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