Vegan Lemon & Chia Seed Biscotti

Lemon chia biscotti recipe

Of all the gazillion different cookies out there, Biscotti are probably one of our favorites. They’re crunchy, they’re (most of the time) light and the list of goodies that can be added to them is pretty much endless.

But the main reason we love these cookies so much is, once again, because they bring us right back to our childhood. Back to memories of our most favorite baker, our grandmother.

We’ve always thought of her as a second mother, even though we only got to see her once or twice a year. She used to spend most of the summers with us at the beach, taking care of us when our parents would go away on a their kid-free vacation.

Having her there was just awesome. We had the best time together. We didn’t need to do anything fancy or exciting, we just enjoyed spending time with her, listening to her stories and her always wise advice. She truly made us feel very special

We have the best memories of her baking the most delicious  Biscotti like cookies, that she used call “cake” (still not sure where the name came from!). Again, nothing fancy or complicated, just simple, plain cookies that tasted like a little piece of heaven.  Then we would sit on the terrace in the afternoon and enjoy them with a nice cup of Turkish coffee, talking and staring at the beautiful beach across from us.

We can’t bring back those precious moments but we will most definitely remember them forever…

Here’s our little twist on our grandmother’s “cake” recipe. Still simple and delicious. The only thing that could make them better would be having her here sharing them with us.





5.0 from 3 reviews
Vegan Lemon & Chia Seed Biscotti
Prep time
Cook time
Total time
Serves: 32
  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ½ cup unsweetened coconut milk beverage, lukewarm (here we used So Delicious)
  • 2 tbsp chia seeds
  • 4 tbsp coconut oil, at room temperature
  • ½ cup light brown sugar
  • ½ tbsp lemon zest
  • 1 tsp natural vanilla extract
  • ½ cup chopped raw cashews
  • 2 tsp sugar (for sprinkling)
  1. Preheat oven to 350F. Line a baking sheet with parchment paper
  2. Combine flour, baking powder and salt in a bowl
  3. Mix coconut beverage and chia seeds in a small bowl and set aside
  4. Cream coconut oil and brown sugar with an electric mixer for 2-3 minutes, until fluffy. Add soaked chia seeds, lemon zest and vanilla extract and mix for another minute.
  5. Reduce the speed to low and slowly add the flour mixture. Mix until just combined. Add cashews and mix with your hands or a wooden spoon
  6. Divide the dough in two pieces and form 2- 11inch x 2inch logs (try to keep the cashews in the dough and not the surface, so they're easier to cut). Sprinkle the top of each log with one teaspoon of sugar
  7. Bake at 350F for 30-35 minutes until golden brown. Let cool for 10 minutes.
  8. Slice into approximately ½ inch pieces. Reduce heat to 325, arrange the slices on the baking sheet and bake for 20 minutes, turning the biscotti over half way through
  9. Let cool completely before serving


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25 Responses to Vegan Lemon & Chia Seed Biscotti

  1. Raquel June 13, 2013 at 2:28 pm #

    Great pictures and set up!! These really look delicious

    • Vicky & Ruth June 13, 2013 at 2:33 pm #

      Yes! We have the best photographer assistant!

  2. Maryann Winters June 13, 2013 at 4:39 pm #

    What is a coconut beverage?

    • Vicky & Ruth June 13, 2013 at 4:56 pm #

      Hi Maryann! Coconut beverage would be the coconut equivalent of almond or soy milk. We don’t call it “coconut milk” to avoid confusion, so people don’t think we’re talking about the actual, full fat, pure coconut milk. Silk has it ( called Pure Coconut) and Trader Joe’s has its own brand as well. We used unsweetened here, but you can use the sweetened version as well. Hope this helps!

  3. Hindy June 14, 2013 at 11:52 am #

    Your vegan baking recipes are so inspiring to me!
    Hindy recently posted…Wasabi Salmon Burger WrapsMy Profile

  4. cindele June 14, 2013 at 11:55 am #

    Just took a batch of these cookies out of the oven..husband entered kitchen and left with two handsful…will need to bake another!!!!!!!! Delicious and love another way to use chia seeds..they are awesome!
    cindele recently posted…The Story of FORKS OVER KNIVESMy Profile

    • Vicky & Ruth June 15, 2013 at 10:16 pm #

      Thank you Cindy! You’re going to have to find a good hiding spot for all these cookies!!! Glad he’s enjoying them 🙂

  5. Stacy June 16, 2013 at 8:07 am #

    Making these today. I’ll let you know how they come out. Does trader joes sell chia seeds?

    • Vicky & Ruth June 16, 2013 at 8:13 am #

      Please let us know. Yes you can find chia seeds at trader joes.

      • Stacy Covelli June 16, 2013 at 9:56 pm #

        Needless to say, the Biscotti was a huge hit. I will be making another batch soon! Thank you ladies for inspiring me to bake again. Simple recipe, delicious end result. Gone!

        • Vicky & Ruth June 16, 2013 at 10:03 pm #

          Thank you Stacy! Sometimes keeping it simple is the way to go! We hope to keep inspiring you to get in kitchen… So glad you guys enjoyed this recipe!!

  6. Sarah Klinkowitz June 16, 2013 at 10:32 am #

    Amazing photos! The biscottl look yummy!
    Sarah Klinkowitz recently posted…First Ever Kosher Connection Meet-Up and Restaurant Review: Siena RistoranteMy Profile

  7. Alison@AliBabka June 17, 2013 at 4:13 pm #

    I will be trying these tonight!

  8. Tamar Genger @joyofkosher June 17, 2013 at 10:26 pm #

    Oh, I want these and I have all the ingredients, I love that they are relatively healthy for dessert, I am going to make them for Shabbat. And that special coffee in the background, how do you do that?
    Tamar Genger @joyofkosher recently posted…Maple Roasted – Smoky AlmondsMy Profile

    • Vicky & Ruth June 17, 2013 at 10:45 pm #

      So happy you are going to try them. We have an espresso machine and to make the coffee on the background you first foam the milk and then make the espresso on top of the milk and it gives that three layer effect. It is better for the espresso to pour close to the glass rim. Let us know how the biscotti and coffee come out.

  9. Chanie@BusyInBrooklyn June 20, 2013 at 11:34 am #

    My husband just brought home a bag of Chia seeds. I guess I have a recipe to use it in now!

    • Vicky & Ruth June 20, 2013 at 4:58 pm #

      There are probably more recipes coming 🙂

  10. Jane June 22, 2013 at 7:22 pm #

    Made these today but they cracked a lot as I tried slicing but still delicious! Any advice to prevent cracking? Also, when do you add the chia seeds in milk? ( I put it in with the oil & sugar before adding the flour) thank you!

    • Vicky & Ruth June 22, 2013 at 11:06 pm #

      Hi! Looks like we forgot to write the step on the recipe. I just corrected it, but yes, the soaked chia seed go in before adding the flour. Thank you!!
      To answer your question, make sure the loafs are cool when slicing them to avoid cracking. Also, making sure that the cashews are not on the surface and using a serrated knife will help as well. Hope this helps… Please let us know if you have any more questions 🙂

  11. Alison@AliBabka June 26, 2013 at 12:44 pm #

    Could you replace the sugar with anything?
    Alison@AliBabka recently posted…Bun Free and Lovin it!My Profile

    • Vicky & Ruth June 27, 2013 at 7:03 am #

      You could use agave nectar or maple syrup… about 1/3 cup (maybe a tad more if you want it sweeter) instead of 1/2 cup sugar.

  12. Edi February 23, 2014 at 11:18 am #

    Can’t wait to try these! Is is possible to replace the flour with non gluten?

    • Vicky & Ruth February 24, 2014 at 1:54 pm #

      We haven’t tried these biscotti with gluten free flour, but if you do, please let us know how they come out.


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