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Vegan Gingerbread Biscotti

December 11, 2015 By Richa 72 Comments

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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.

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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. | VeganRicha.com #vegan #gingerbread #biscotti #recipe

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!

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. | VeganRicha.com #vegan #gingerbread #biscotti #recipe

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.

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. | VeganRicha.com #vegan #gingerbread #biscotti #recipe

Bake for 25+ minutes until the edges are set. Cool for 15 to 25 minutes. Then slice and bake again until crisp. 

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. | VeganRicha.com #vegan #gingerbread #biscotti #recipe

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. Easy Crispy Spiced Biscotti Recipe to dunk in a cup of tea. Drizzle with white or dark chocolate. | VeganRicha.com #vegan #gingerbread #biscotti #recipe

Print Recipe
5 from 12 votes

Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cookie
Cuisine: American
Servings: 10
Calories: 125kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1 Tbsp blackstrap molasses
  • 1/4 cup (61 ml) non dairy milk
  • 2 tsp chia seed meal or 1 tbsp flax seed meal
  • 1/4 cup (50 g) 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 (120 g) 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 (0.25 tsp) salt
  • 1/2 tsp (0.5 tsp) baking powder
  • 1/4 tsp (0.25 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

For a stronger molasses flavor, use 2 tbsp molasses and 2 tbsp nut butter.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger
Amount Per Serving
Calories 125 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 99mg4%
Potassium 110mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Christmas Vegan Recipes, cookie, holiday, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. kris says

    December 12, 2015 at 3:10 am

    Wow, these look good.

    Reply
    • Richa says

      December 12, 2015 at 12:50 pm

      Thanks!

      Reply
    • Astrid says

      December 13, 2015 at 11:15 pm

      Another great receipe. Thank you Richa for your creativity!

      Reply
  2. Deonne says

    December 12, 2015 at 5:28 pm

    5 stars
    I have these on their second bake…Wow, does my home smell heavenly, and the nibbles I’ve had are devine! Thank you!!!

    Reply
  3. Priya says

    December 13, 2015 at 1:48 am

    hi,
    Very nice Post….
    Thank u for sharing…

    Reply
  4. Allysia says

    December 14, 2015 at 8:53 am

    High five for biscotti! I made some this weekend too – eggnog-flavored biscotti (so good). Except it’s easy to cross the threshold of being just crunchy enough, and too crunchy – so I’ll probably need to make another batch to perfect my skills. 🙂

    Reply
    • Richa says

      December 14, 2015 at 10:31 am

      Yep. totally. its all the factors with the oven, how much the biscotti got baked in the first cycle etc.

      Reply
  5. Tami says

    December 14, 2015 at 6:11 pm

    Would it be possible to sub with a GF baking flour mix? I use the Pamela’s Artisan flour blend. Wondering if this would work???

    Reply
    • Richa says

      December 14, 2015 at 7:40 pm

      you can try with a mix that has xanthan gum. You might need some more chia seeds so the dough doesnt crack or crumble.

      Reply
  6. Marie says

    December 15, 2015 at 6:54 am

    Hi Richa,
    Mine are done and dunked and eaten ( a few). So happy to have a good recipe for biscotti that doesn’t crack your teeth. Spicing was perfect.
    That’s why I love your blog and book. The recipes work! No trial and error. You’ve done it all for us.
    I want to work Some whole wheat flour in next time. But these are great!
    I am thankful for you, your gifts, and generous spirit.
    Marie

    Reply
    • Richa says

      December 15, 2015 at 11:05 am

      so glad they turned out great! Wheat flour should work out fine. I generally use spelt, which is ancient wheat.

      Reply
  7. Greer says

    December 15, 2015 at 8:14 am

    These are so great! They remind me of the biscotti I used to eat when I was little. Thank you, I will make these for my family at Christmas!

    Reply
    • Richa says

      December 15, 2015 at 11:04 am

      Awesome!!

      Reply
  8. Dr Marion says

    December 19, 2015 at 8:28 pm

    Made this tonight and we had them with tea. Outstanding! Thank you for this great recipe

    Reply
    • Richa says

      December 19, 2015 at 9:06 pm

      Awesome!

      Reply
  9. Elizabeth says

    December 22, 2015 at 8:30 am

    Made this recipe last night. The biscotti is delicious! Thank you for your consistently easy and wonderful recipes!

    Reply
    • Richa says

      December 22, 2015 at 11:02 am

      Thank you Elizabeth!

      Reply
  10. naina singh says

    December 22, 2015 at 10:58 am

    Hi i tried making didn’t come out that good may be it was my first attempt to make such thing.It was breaking when i tried cutting.But i must say the taste was so good.Do i need to make my dough more soft??

    Reply
    • Richa says

      December 22, 2015 at 11:11 am

      Hi Naina, you can bake the log a few minutes less if it is getting too crunchy. It depend son your oven. Also, use a sharp serrated knife. I tend to break the crunchy edges too. the slicing gets easier as you move towards the middle.

      Reply
  11. Monica says

    December 24, 2015 at 8:02 am

    5 stars
    These are so good and so simple! About to adapt it as I’ve run out of molasses…

    Reply
    • Richa says

      December 24, 2015 at 11:21 am

      try maple syrup

      Reply
  12. Lisa says

    January 10, 2016 at 5:47 pm

    I made these and boy were they good. I put in candied ginger, dried cranberries, and pecans, and I dipped one whole side in melted chocolate. I wouldn’t do the chocolate *all* the time, but it was the holidays, what can I say?!

    I love that they hardly use any oil. These will be a staple this winter–I’ll also be dunking in chai, mmm…

    Reply
    • Richa says

      January 10, 2016 at 6:21 pm

      awesome! yes these go so well with masala chai. spices, ginger and cardamom!

      Reply
    • Saloni Shah says

      December 21, 2020 at 9:18 am

      Hi Richa,

      Instead of ginger powder can we substitute with fresh ginger?

      Reply
      • Vegan Richa Support says

        December 22, 2020 at 1:10 pm

        sure – it will give a slightly different flavour . just squeeze out the moisture after grating/ chopping very finely.

        Reply
  13. Neha says

    February 5, 2016 at 8:20 am

    Dear Richa,

    I do not have molasses or agave, so what could be the next best substitute . Could these be avoided completely.

    Reply
    • Richa says

      February 5, 2016 at 10:49 am

      you can make a thick syrup with jaggery or brown sugar and use that.

      Reply
      • Anne says

        December 7, 2019 at 5:53 am

        5 stars
        Would golden syrup work? Also can they be frozen without affecting the crispness?

        Reply
        • Richa says

          December 7, 2019 at 9:51 am

          yes. yes they can be frozen

          Reply
  14. Ranjana says

    September 9, 2016 at 3:57 pm

    Hi Richa,

    is there any other flavor I could use instead of the ginger? My kiddos are not keen on ginger. How can I make them more amaretto styled without the liquor?

    Thanks and these look amazing!

    Reply
    • Richa says

      September 13, 2016 at 10:54 am

      You can use amaretto extract or cherry extract for the flavor. You can also use a combination of molasses + maple/agave to reduce the molasses flavor and add whatever other flavors you like. add chopped raisins or nuts or tutti fruti(candied papaya) etc

      Reply
  15. Momo says

    November 2, 2016 at 2:23 am

    Is it possible to sub the nut butter? I used peanut butter and the smell was overpowering. I haven’t tried them yet because they are in the oven, but I am nervous that the peanut butter flavor is going to be overpowering the other lovely spices.

    Reply
    • Richa says

      November 2, 2016 at 9:54 am

      I use almond butter and the flavor is not overpowering. Almond or cashew butter are less strong in terms of flavor, so try those. Also add more spices. Even with the strong PB, the biscotti should taste good.

      Reply
  16. JN says

    June 27, 2017 at 3:43 pm

    Hi, I would like to make these for the 4ht of July BBQ. Your recipes are always the best for everything as they come out perfect. So any suggestions for substitute? Flavor wise? I will look for Spelt flour & double it but I need something for summer. Would be very helpful.

    Reply
  17. Gina says

    December 24, 2017 at 2:13 pm

    5 stars
    These are not even 100% done baking yet (just sliced and put back in) and I can tell you they came out amazing! It’s my first time baking biscotti ever also. Thank you for a great recipe!

    Reply
  18. Kylie says

    November 15, 2018 at 10:50 pm

    5 stars
    Hello, I made these tonight and they are so wonderful! I’ll be making them in bulk to gift to my large family for the holidays. Thank you so much for putting so much effort into your recipes. I’m never disappointed when I cook from your books or blog. <3

    Reply
    • Richa says

      November 16, 2018 at 4:26 am

      awesome!!

      Reply
    • Saloni Shah says

      December 21, 2020 at 8:56 am

      Hi Richa,

      Instead of ginger powder can we substitute with fresh ginger?

      Reply
      • Richa says

        December 21, 2020 at 10:07 am

        Add ginger juice instead as that will be a stronger flavor. 1 tsp ginger juice

        Reply
        • Saloni Shah says

          December 22, 2020 at 8:18 am

          They turned out excellent. Thanks

          Reply
  19. Cathy says

    December 5, 2018 at 5:46 am

    Hello. We are going to make these tomorrow. Which flour works best – spelt or wheat? Or a combo? We have both. Thank you.

    Reply
    • Richa says

      December 5, 2018 at 10:58 am

      spelt or a combo

      Reply
  20. Alice says

    December 10, 2018 at 10:58 pm

    So excited to try these! I wonder if the dough would freeze? I’d like to bake them fresh on Christmas morning, but won’t have the time to prepare the dough. Have you ever tried freezing the dough before baking?

    Reply
    • Richa says

      December 11, 2018 at 10:49 am

      you should bake, cool, slice and store and then bake the slices in the morning. There is a 2 step bake. 1 to bake it to cake like state, then it is sliced andbaked to crisp. the second bake can be done anytime

      Reply
  21. Bali says

    December 4, 2019 at 7:48 pm

    Hi Richa
    I follow sugar free, so if I substitute date paste instead of molasses will that be OK

    Reply
    • Richa says

      December 4, 2019 at 9:58 pm

      Theres also the 1/4 cup sugar. You can use some date paste but too much would cause the biscotti to stay soft.

      Reply
  22. Jen says

    December 11, 2019 at 5:53 pm

    5 stars
    Delicious! Made these today and they are great. So happy to have a vegan biscotti recipe that doesn’t require oil. Please keep coming up with biscotti recipes! And pizzelle too, if you get a chance.

    Reply
    • Richa says

      December 11, 2019 at 6:29 pm

      thanks!

      Reply
  23. Laura C. says

    December 12, 2019 at 7:22 am

    5 stars
    Exactly the kind of cookie recipe I was looking for for the holidays. Not too decadent, but still very festive and delicious. I’m thinking about using the basic recipe with alterations so I can make different kinds of biscotti. Removing the spices and adding orange zest and chocolate chips is the first thing that jumps to mind. Thank you!

    Reply
  24. Ella says

    December 13, 2019 at 5:57 pm

    5 stars
    I made these yesterday to give as Christmas gifts and am wishing I made a double recipe so we could keep some!

    They worked out really well, although they were quite crumbly when slicing after the first bake. Would cooling more help with this do you think? Or perhaps I overbaked slightly?

    I haven’t made biscotti before and so I think I pulled them out just a touch too early, so if you’re like me don’t be fearful and remember they’re much crispier than most biscuits/cookies.

    Reply
    • Richa says

      December 13, 2019 at 6:10 pm

      hmm, yes cool longer and use a sharp knife

      Reply
      • Ella says

        December 13, 2019 at 6:29 pm

        Great thanks! Will try to exercise patience 🙂

        Reply
  25. ella says

    December 13, 2019 at 6:28 pm

    I substituted the gingerbread spice, ginger, cranberries, and almonds for a Middle-Eastern-esque vibe with cardamom, dried rose petals, raisins and pistachios. It worked well though I was a little light-handed with the cardamom and rose.
    I used white wheat flour but next time would try spelt – would this alter the baking time at all?
    (Reviewed above)

    Reply
  26. Moriah says

    December 16, 2019 at 12:46 pm

    5 stars
    Made these for the second time today that’s how good they are! I subbed date sugar for the regular sugar and they turned out great!!! My mom said she doesn’t like biscotti normally but thought these were delicious!! Great recipie!

    Reply
    • Richa says

      December 16, 2019 at 12:50 pm

      awesome!

      Reply
  27. Lynn says

    December 19, 2019 at 5:49 pm

    5 stars
    I’ve made 3 batches of these and very much enjoyed them. I subbed some different fruit and nut combos. I am planning on making a few kinds for holiday gifts and would love your thoughts on some variations:

    > I’d like to make up a chocolate dough. I was thinking I’d add melted chocolate for one batch (from a dark chocolate bar requiring no additional sugar). Should I just count it toward the total liquid?

    > I’m assuming chocolate chips would not work out due to the double bake.

    > Any sub ideas for the nut butter and molasses? I like them but want to end up with some flavor variety among the doughs.

    Big fan of this blog… I’ve definitely branched out from my usual culinary ruts since following it. Thanks so much for sharing!

    Reply
    • Richa says

      December 20, 2019 at 11:37 am

      1. Yes, also add some cocoa powder inthe dry
      2. Mini chocolate chips willbe fine.
      3. oil or oil+ applesauce and maple syrup

      Reply
      • Lynn says

        December 20, 2019 at 7:18 pm

        Great! Thanks so much! I love the flexibility you build into your recipes and I really REALLY love how you often point out what an ingredient’s function is. I learn so much here. Thanks again 🙂

        Reply
  28. B says

    December 20, 2019 at 11:30 am

    These are currently in the oven and smell delicious! I love your recipes – thank you! Do you think the recipe would work as it is written if I made the dough into normal cookie circle shapes in the future?

    Reply
    • Richa says

      December 20, 2019 at 11:46 am

      yes shouldbe fine. Check earlier so that the cookies dont overbake or burn.

      Reply
  29. Dorothy says

    January 20, 2020 at 11:12 am

    5 stars
    Delicious!!

    Reply
  30. Ramya says

    December 4, 2020 at 9:08 am

    A very nice recipe. What are the molasses substitutes. Other than maple syrup ???

    Reply
    • Vegan Richa Support says

      December 4, 2020 at 9:58 am

      You can sub with dark brown sugar! The recipe calls for 1 Tbsp molasses – sub with ~ 3/4 Tbsp dark brown sugar!

      Reply
  31. Amanda says

    December 12, 2020 at 2:30 pm

    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!

    Reply
    • Richa says

      December 12, 2020 at 5:39 pm

      Yes

      Reply
      • Amanda says

        December 12, 2020 at 6:25 pm

        Thank you 🙂

        Reply
  32. Denise says

    December 16, 2020 at 11:30 pm

    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.

    Reply
  33. Sangeeta says

    December 19, 2020 at 7:47 am

    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.

    Reply
    • Richa says

      December 19, 2020 at 7:49 am

      Omit it and add maple syrup or more non dairy milk. For sugar use brown sugar if possible

      Reply
  34. Saloni Shah says

    December 21, 2020 at 12:24 pm

    5 stars
    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.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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