Mimi's Organic Eats » Cookie Recipes » Eggless Coconut Chocolate Chip Biscotti

Eggless Coconut Chocolate Chip Biscotti

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.

eggless coconut chocolate chip biscotti
eggless coconut chocolate chip biscotti

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.

eggless coconut chocolate chip biscotti

Ingredients for Coconut Chocolate Chip Biscotti

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Food to Live Organic Coconut Sugar

Simply Organic Vanilla Extract

Jiva Organic Coconut Milk Can

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Food to Live Organic Unsweetened Fine Shredded Coconut

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Equal Exchange Organic Semi Sweet Chocolate Chips

eggless coconut chocolate chip biscotti

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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eggless coconut chocolate chip biscotti

How to Make Coconut Chocolate Chip Biscotti

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).

eggless coconut chocolate chip biscotti

FAQ’s

Can I use another kind of milk?

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!

Can I use another kind of chocolate?

Yes, feel free to use dark chocolate, milk chocolate, or even white chocolate if you prefer!

How do you store biscotti?

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.

eggless coconut chocolate chip biscotti
eggless coconut chocolate chip biscotti

Craving More?

eggless coconut chocolate chip biscotti

Eggless Coconut Chocolate Chip Biscotti

Mimi Council
Indulge in Eggless Coconut Chocolate Chip Biscotti! This eggless biscotti recipe combines toasted coconut and semi sweet chocolate chips for the ultimate chocolate coconut biscotti!
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 330 kcal

Ingredients
 
 

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.

Video

Notes

High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.

Nutrition

Calories: 330kcalCarbohydrates: 36gProtein: 3gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 218mgPotassium: 162mgFiber: 3gSugar: 19gVitamin A: 244IUVitamin C: 0.2mgCalcium: 18mgIron: 2mg
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