Chocolate Popcorn Biscotti

Recipe by Sharon123

I haven't tried this, but it looks so interesting, I'm posting to try later. From the Popcorn site, made for kids. A Fun Fact: Popped corn has only 31 calories per cup, and oil popped corn has only 55 calories per cup!

Top Review by Prose

These were fun to try and a great way to add some fiber to my afternoon coffee break. I made them as directed, except that I added some vegan chocolate chips. I was glad I did because the chocolate flavor of the biscotti itself was not very intense. My dough came out rather dry and difficult to shape. Next time I might add a little soy milk. Made for Veg*an Swap, March 2010. PS: I used this method to pop the popcorn: Recipe #71499

Ingredients Nutrition

  • 236.59 ml egg substitute (or 4 eggs)
  • 7.39 ml vanilla
  • 236.59 ml sugar plus 3 tbsp. sugar, divided
  • 709.77 ml air popped popcorn, ground in food processor (or blender)
  • 532.32-591.47 ml flour
  • 177.44 ml unsweetened cocoa powder
  • 19.71 ml baking powder


  1. Preheat oven to 300* F.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Combine egg substitute, vanilla, and 1 cup sugar in large bowl and mix well.
  4. Add popcorn, flour, cocoa powder, and baking powder and mix well; dough will be stiff but continue mixing until all ingredients are well combined.
  5. Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces.
  6. Roll dough into 8" x 4” by ½" logs and roll in sugar lightly on all sides.
  7. Transfer logs to baking sheet, leaving a space between them.
  8. Bake 25-30 minutes.
  9. Remove from oven and allow "logs" to cool for 5 minutes.
  10. Cut logs diagonally into ½ inch slices.
  11. Arrange in a single layer on baking sheet.
  12. Bake 10 minutes. Turn cookies over and bake 5-10 minutes longer until lightly browned and crisp on both sides.
  13. Cool cookies and store in airtight container. Enjoy!

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