Eggless Coconut Chocolate Chip Biscotti
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 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, then the dry ingredients: 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 (or loaf) out of the cookie dough and flatten slightly on the cookie sheet so it’s about 1-inch thick, it should be about 12x3 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
Tips
- Always weigh ingredients for the best results.
- Use butter that is softened. I prefer to leave this out at room temperature to soften naturally. If you need to microwave, only do 10 seconds at a time as intervals will help soften it more gradually and not melt portions of the butter.
- If you don't have coconut sugar, light brown sugar is a great substitute for a similar flavor.
- I use coconut milk for flavor, but cow's milk is also fine.
- You can make this vegan by using your favorite vegan butter in place of butter (I like Miyoko's for the best flavor). And just be sure your semi sweet chocolate is vegan too, I recommend Equal Exchange.
- Don't be afraid to bake biscotti a little longer if needed, all ovens are a bit different.
- Store biscotti in a cool, dry place so it stays crispy!
- 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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