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Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger. Easy Crispy Spiced Biscotti Recipe to dunk in a cup of tea. Drizzle with white or dark chocolate. Vegan Recipe. To double, use 1 1/2 tsp baking powder and 1/4 tsp baking soda, double everything else. Use more flour if needed to make a soft dough.
It is the time for ginger everything. These gingerbread biscotti are crunchy, mildly sweet, well spiced and fun to dunk in your favorite cup of tea of hot chocolate. I dunk these in our evening Masala Chai. Fancify the biscotti with melted white or dark chocolate drizzle or icing of choice. Or coat the ends in melted chocolate. These crisp biscotti cookies have cranberries, almonds and candied ginger. Use finely chopped nuts, ginger etc so that the biscotti are easier to slice. For a stronger molasses flavor, use 2 tbsp molasses and 2 tbsp nut butter.
I use nut butter in these biscotti. They can be made completely oil-free. To make these without nuts, use seed butter or tahini or use 2 tbsp oil. The recipe can be easily doubled. Melt some vegan white or dark chocolate and drizzle it on the biscotti. Wrap and gift!
More DIY gifts from the blog
- Mexican Hot chocolate Mix
- Indian Lentil soup in a Jar – Dal tadka Mix
- Cookie Mix in a jar
- Gingerbread Cake for 1 in a jar – GF
- Brownie Mix in a Jar.
Steps:
Make the dough for the biscotti. Shape into a log and flatten into a somewhat rectangle. even out the edges.
Bake for 25+ minutes until the edges are set. Cool for 15 to 25 minutes. Then slice and bake again until crisp.
Cool completely and store. Drizzle with melted vegan chocolate or icing of choice. This recipe is very loosely adapted from Isa’s gingerbread biscotti.
Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger
Ingredients
Wet:
- 1 Tbsp blackstrap molasses
- 1/4 cup non dairy milk
- 2 tsp chia seed meal , or 1 tbsp flax seed meal
- 1/4 cup sugar, 1 tbsp more for sweeter
- 3 tbsp almond butter , or peanut butter
- 1 tsp oil, or use more almond butter
- 1 tsp vanilla extract
Dry:
- 1 cup wheat or Spelt flour
- 1.5 to 2 tsp gingerbread spice, or use 1 tsp ginger, 1/2 tsp cinnamon, a generous dash of ground nutmeg, clove and black pepper
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Addins:
- 1 to 2 tbsp dried cranberries
- 1 to 2 tbsp finely chopped candied ginger
- 1 to 2 tbsp almond slivers , or chopped pistachios
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl mix the molasses, milk and chia seed meal. Mix and let sit for 2 minutes. Add the rest of the ingredients and mix until well combined. The nut butter will take a minute to mix in.
- In another bowl, whisk all the dry ingredients until well combined.
- Add dry to the wet and mix. Add in the cranberries, almonds, ginger. Mix and make a soft dough. If the dough is too sticky, add 1 tsp or more flour. If too dry, sprinkle a few drops of water at a time to knead in.
- Shape into a log and press down to make a flat rectangle about 9 by 4 inches.
- Bake for 24 to 26 minutes. The edges should be crisp and the center set but should have just a bit of give. Do not let it overbrown. Bake a few minutes longer if baking double recipe (2 logs).
- Cool for 15 to 20 minutes. Slice using a serrated knife. Place the biscotti on the side and bake at 300 degrees F / 150ºc until crisp. 15 to 20 minutes.
- Cool completely. Dress with melted vegan chocolate or icing of choice. Store in a container on the counter for a bunch of weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are sooooo good! I’ve never really been a big fan of biscotti but thought I’d give them a try, they have a great texture and really, really tasty! Thanks so much for the recipe 🙂
Omigosh this biscotti is amazing. I have made it twice already. Your gingerbread spice mix is perfect. I did make the following substitutions: 3/4 spelt and 1/4 oat flour; date sugar; and baked a bit longer to get extra crunch.
For a different variation next time I was thinking pumpkin spice mix with raisins or even rosemary/caraway with currants for Irish soda bread flavour.
Thank you for another awesome recipe!
awesome, mmmmm rosemary/caraway
I just made these, still cooling. Fantastic, I’m really pleased. Thanks!
yay!!
I made these the other day. My first attempt at biscotti. Very pleased with the result and much easier than expected. I tried to use no oil and they got slightly burned on the first bake. I just scraped off the burned areas and it was fine. Lesson learned. I’ll watch them more closely the next time. Thank you for the recipe.
thank you for your ffeedback i’m glad that you still enjoyed them anyways. not bad for a first attempt!
I made them with ginger powder this time. And they turned out excellent. Best part they are less sweet and warm flavors. Next time will try with ginger juice. Thanks for an amazing recipe.
Looks so good!!
Question- is molasses a must; what can I use instead of it. Don’t have it now in my pantry. Have all other ingredients- so was hoping to make them this weekend.
Omit it and add maple syrup or more non dairy milk. For sugar use brown sugar if possible
Sweetie, these look so good! They remind me of the ones my sister used to make for the holidays. Bringing back all the good memories…I’ll have to give these a try using GF flour.
If I were to omit the cranberries and nuts (making them as a gift for someone that cannot have these items), would I just increase the candied ginger? Thanks!
Yes
Thank you 🙂
A very nice recipe. What are the molasses substitutes. Other than maple syrup ???
You can sub with dark brown sugar! The recipe calls for 1 Tbsp molasses – sub with ~ 3/4 Tbsp dark brown sugar!
Delicious!!