Made with whole wheat flour and sweetened with coconut sugar, these sweet, crunchy Vegan Pumpkin Chocolate Chip Biscotti are the perfect treat to pair with your next cup of tea.
Preheat your oven to 325 °F and line a baking tray with a silicone baking mat or parchment paper. Set aside.
In a large bowl, whisk together the dry ingredients, from the whole wheat flour to the salt.
Add the pumpkin puree, melted coconut oil and non-dairy milk to the dry ingredients and mix until a sticky dough forms.
Fold in the cacao nibs.
Place the dough on your baking tray and press the dough into a "log" about 4 inches wide and ¾ inches thick.
Place the dough into the oven and allow the pumpkin "log" to bake for 25 minutes.
After 25 minutes, remove the log and place it on a metal rack to cool for 15 minutes.
Reduce the oven temperature down to 300 °F.
After 15 minutes, use a sharp knife to cut your log into about 12 ½ inch slices. Press straight down with your knife when cutting the log. Don't use a sawing motion or else the dough may crumble.
Place the 12 biscotti cookies back onto your baking tray, flat side down.
Bake the cookies for 10-15 minutes. After 15 minutes flip the cookies over and bake for another 10-15 minutes. I like my biscotti extra crunchy so I baked my biscotti for 15 minutes on each side. If you like yours softer, bake them for 10 minutes on each side.
Store the biscotti in an airtight container.
Notes
Melt some dairy-free chocolate chips to dip the ends of the biscotti into.