Last updated on December 12th, 2023 at 12:02 am
Today, I have an absolutely delectable recipe to satisfy your sweet tooth, and it’s even dairy-free! Brace yourself for the magic of Dairy-Free Cookie Butter Biscotti – a crunchy, flavorful treat that’s perfect for dunking into your favorite hot beverage or enjoying on its own.This cookie butter biscotti was like a joyful bite of Christmas with my morning coffee! Honestly, I didn’t make these for Christmas, I made them just because, and I am so glad I did. They really brightened up my morning! If you make this recipe and enjoy it, please let me know in the comments. I’m excited to know how this super easy recipe works out for others.
Is Cookie Butter Dairy-Free?
I had to do my homework before declaring this a dairy-free recipe, and that meant making sure cookie butter is dairy-free since it is one of the main ingredients. I was super pleased to see that several sources online claim that the Trader Joe’s cookie butter (my favorite!) is actually vegan. So, definitely dairy-free! Traditional cookie butter is made from speculoos cookies, which are typically dairy-free. However, make sure to check the label of your chosen brand of cookie butter to ensure there are no sneaky dairy ingredients added.
You can find Biscoff cookie butter in most grocery stores, as well, and their cookie butter is also dairy-free. As I said, I prefer the Trader Joe’s kind, but I have also used Biscoff in other recipes with great success! I like the Trader Joe’s kind because sometimes you can get crunchy cookie butter, and I think that would add a little bit extra to this recipe. Unfortunately, I couldn’t get the crunchy kind when I went to buy the ingredients for this recipe, but the smooth also tasted super yummy in these cookie butter biscotti!
The Gist of Baking Biscotti
Biscotti sounds like a really fancy, intimidating treat for novice bakers. Do not be alarmed!! Biscotti are basically cookies, but it’s honestly even easier to make! If you’re that baker that tends to burn your cookies, biscotti are for you. You should bake biscotti a little bit longer than regular cookies, because that’s how they get their delightful crunchiness.
Biscotti can typically be whipped up in 5-10 minutes. You form your dough into 2 (sometimes 1) “loaf” and you take bake it a bit. Then, you take your loaf out and let it cool a bit so you can slice it into biscotti-sized pieces. Finally, you lay your biscotti cut-side down on your cookie sheet and bake them a second time to crisp them up, flipping them halfway through that second bake. That’s it! Really, if you’re a beginning baker, try biscotti. It’s surprisingly easy and absolutely delicious!
If you want some other biscotti recipes, I have a few very simple ones you can check out:
- Pumpkin Chocolate Chip Biscotti
- Oatmeal Chocolate Chip Biscotti
- Oreo Cookie Biscotti (This one’s vegan!)
How to Bake Dairy-Free Cookie Butter Biscotti
Now, let’s get down to the nitty-gritty – the step-by-step guide to baking these irresistible dairy-free cookie butter biscotti.
Ingredients:
– 3 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup dairy-free cookie butter
– 2 eggs
– 1 teaspoon vanilla extract
-⅓ cup coconut milk
Cookie Butter Drizzle Ingredients
– 1/4 cup dairy-free cookie butter, melted
– 1/2 cup powdered sugar
– 2-3 tablespoons dairy-free milk (adjust for desired consistency)
Cookie Butter Biscotti Instructions:
1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Cookie Butter and Sugar: In a separate large bowl, cream together the cookie butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Stir in the eggs, vanilla extract and coconut milk until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Shape the Dough: Divide the dough in half and shape each half into a loaf, about 12 inches long and 2 inches wide and 1 inch tall. Place them on the prepared baking sheet, leaving space between the logs.
7. Bake the Loaves: Bake in the preheated oven for 25-30 minutes or until the logs are golden brown.
8. Slice and Bake Again: Allow the logs to cool for 10 minutes, then slice them into 1-inch thick biscotti. Place the slices back on the baking sheet, cut-side down, and bake for an additional 10 minutes. Then, take the biscotti out, flip them over and bake for another 10 minutes, or until crispy. Keep an eye on them after that flip, your oven may be stronger than mine and you might need less time for the crisping up to happen!
9. Cool and Indulge: Allow the biscotti to cool completely on a wire rack. Once cooled, make your cookie butter drizzle to put on top
Cookie Butter Drizzle Instructions:
1. Melt the Cookie Butter: Slightly melt your cookie butter in the microwave. I melted mine for about 30 seconds.
2. Add Powdered Sugar: Gradually whisk in the powdered sugar, ensuring there are no lumps. Continue to stir until the mixture is smooth and creamy.
3. Adjust Consistency: If the drizzle is too thick, add dairy-free milk (try to make it room temperature), one tablespoon at a time, until you reach your desired consistency. If you want to add an extra layer of flavor, incorporate vanilla extract at this stage.
4. Drizzle Away: Using a spoon or a piping bag, drizzle the cookie butter mixture over the biscotti in a zigzag or swirl pattern.
5. Let it Set: Allow the drizzle to set for at least 30 minutes before serving to ensure it has a beautiful, glossy finish.
There you have it – a foolproof recipe for Dairy-Free Cookie Butter Biscotti that will leave you reaching for seconds (and maybe even thirds). Share the love by baking a batch for friends and family, and get ready for a chorus of delighted munching as they enjoy this dairy-free twist on a classic treat. Happy baking!
Dairy-Free Cookie Butter Biscotti
Ingredients
Cookie Butter Biscotti
- 1 cup cookie butter
- 1 cup granulated sugar
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 egga
- 1 tsp vanilla
- 1/3 cup coconut milk from a can or your choice of dairy-free milk
Cookie Butter Drizzle
- 1/4 cup cookie butter
- 1/2 cup powdered sugar
- 2-3 Tbsp coconut milk from a can or your choice of dairy-free milk
Instructions
To Make Cookie Butter Biscotti
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- In a separate bowl, whisk together flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat together the cookie butter and sugar until smooth.
- Add eggs and vanilla to cookie butter and mix until well-combined.
- Gradually add in the dry ingredients, mix until combined.
- Shape your dough into two loaves that are each about 12 inches long, 2 inches wide and 1 inch tall. Place the loaves on your lined cookie sheet, leaving room for them each to expand.
- Bake your loaves for about 25-30 minutes or until they are firm and a toothpick inserted comes out clean.
- Remove from the oven for about 10 minutes.
- Carefully, slice your loaves into 1-inch thick strips. Then, lay the biscotti cut-side down on the cookie sheet. Bake for about 10 more minutes and flip the biscotti so that the other side is facing down. Then, bake for another 5-10 minutes.
- Allow biscotti to cool completely before adding cookie butter drizzle.
To Make Cookie Butter Drizzle
- Melt the cookie butter slightly in the microwave for a few seconds to soften it. I needed about 30 seconds.
- Add the powdered sugar to your slightly melted cookie butter and mix until it's smooth with no lumps.
- Gradually add in dairy-free milk a tablespoon at a time until your drizzle reaches a consistency you like, You may need more or less than 2 tablespoons, depending on your preferences.
- Using a spoon, or a plastic bag with the corner cut off, drizzle your cooled biscotti with the cookie butter drizzle.
- Allow the drizzle to set. for about 30 minutes.
- Enjoy!
