Gingerbread Biscotti

Time for some holiday treats!  This recipe is a recipe we orginally found on allrecipes that we have veganized and made our own over the years.  Its a simple great snack for the whole family and with the holidays coming around makes a great treat to bring along to the family outings! This recipe changes every time we make it but below is the base.  Feel free to experiment and increase or decrease the spices as you wish.

Finished Product fresh out of the oven!

Some tips!  Make sure the dough is moist but not sticky.  It needs to be formable to put on the pan.  Form it into loaves and bake the first time.  Remove and slice! Bake on both sides again. Eat and enjoy!

Gingerbread biscotti evolution!

Here is the recipe that we use:

Veganized Gingerbread Biscotti

  • 1/3 cup coconut oil
  • 1 cup white sugar
  • 3 flax eggs (3T of ground flax + 9T of water)
  • 1/4 cup molasses
  • 2 1/4 cups whole wheat pastry flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 1/2 tablespoons ground ginger
  • 3/4 tablespoon ground cinnamon
  • 1/2 tablespoon ground cloves
  • 1/4 teaspoon ground nutmeg


  1. Preheat the oven to 375 degrees F (190 degrees C). We typically use a stone to bake these but you can use a cookie sheet with parchment paper as well.
  2. Hint: Mix up the flax + water mixture and put it in fridge for about 15 mins. It will setup better and can be combined later with the ingredients.
  3. In a bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg
  4. In a large bowl, mix together oil, sugar, eggs, and molasses; mix dry ingredients into egg mixture to form a stiff dough.
  5. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Wetting your hands will make this MUCH easier.
  6. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  7. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

This can be topped with all kinds of things but is also great by itself!