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Vegan Churro Biscotti - Cinnamon Sugar Biscotti
5 from 45 votes

Vegan Churro Biscotti - Cinnamon Sugar Biscotti

Vegan Churro Biscotti are crisp, twice-baked cookies made from a dough containing all-purpose and almond flours, cornstarch, baking powder, cinnamon, non-dairy milk, oil, maple syrup, and sugar. The dough is shaped into an oval, coated with a cinnamon sugar mixture, then baked twice to achieve a crunchy texture reminiscent of churros.

Prep Time
15 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins
Servings: 24
Calories: 53 kcal
Course: Dessert, Snacks
Cuisine: Italian

Ingredients

  • 1 1/2 cups flour I use all-purpose
  • 1 tbsp cornstarch
  • 2 tbsp almond flour , Omit to make nut free
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
wet ingredients:
  • 1/2 cup non-dairy milk
  • 1 tbsp neutral cooking oil generic cooking oil
  • 2 tbsp maple syrup
  • 3 tbsp sugar
To coat:
  • 1 1/2 tbsp sugar I use a mixture of coconut sugar and brown sugar
  • 1 tsp cinnamon

Instructions

    Cup of Yum
  1. In a bowl, mix the flour, cornstarch, almond flour, baking powder, salt, and cinnamon, and set aside.
  2. In another bowl, mix the non dairy milk, oil, maple syrup, and sugar. Mix well until the sugar is dissolved.
  3. Combine the wet with the dry, and mix to make a sticky, stiff doughy mixture. Transfer this to a parchment-lined baking sheet.
  4. Wet your hands and using more water, shape the mixture into an oval, and press it down to even it out so that it is about 1/2-3/4 inches thick. Keep pressing, use a couple more drops of water for whenever it gets sticky again, and keep pressing and spread it out.
  5. In a small bowl, mix the sugar and cinnamon for topping until well combined, and then sprinkle this all over the dough(which should still be a bit wet on the top). Press it down lightly with your hands if needed.
  6. Bake at 350 degrees F(180 C) for 22-25 minutes. Check with a toothpick in the center.
  7. Remove the baking sheet, and let it cool completely, then using a very sharp or serrated knife, slice the oval into 1/2 inch thick slices. Spread these slices over the parchment-lined baking sheet again, flattened on the wider side of the biscotti.
  8. Bake at 275 degrees F (135 C) for 1 hour, or until the biscotti is crisp to your preference.
  9. Cool completely and then store in an airtight container and keep on the counter for up to three weeks. You can also ice these with a simple icing of sugar and non-dairy milk.

Notes

  • For a gluten-free version, substitute 1 cup oat flour, 1/2 cup almond flour, and 2 tbsp cornstarch or potato starch mix for the flours.
  • Slice biscotti logs at a diagonal angle for longer cookie shapes similar to coffee shop styles.
  • Allow the baked biscotti loaf to cool fully before slicing to prevent crumbling.
  • Bake the biscotti log a day ahead, then slice and complete the second bake on the following day if desired.
  • Cool biscotti on a wire rack after the second bake for maximum crispness.
  • Optionally, finish biscotti with a simple icing or drizzle with melted dark chocolate for a churros con chocolate effect.

Nutrition Information

Calories 53kcal (3%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 32mg (1%) Potassium 44mg (1%) Fiber 1g (4%) Sugar 3g (6%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 53

% Daily Value*

Calories 53kcal 3%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 32mg 1%
Potassium 44mg 1%
Fiber 1g 4%
Sugar 3g 6%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.