Gingerbread Biscotti {Vegan}

Be sure to have a hot cup of tea, cocoa or coffee with these crisp Gingerbread Biscotti because they are perfect for dunking! This cookie will fill your home with the smell of Christmas and couldn’t be simpler to make.

Gingerbread Biscotti

The dough is formed into a log (similar to a thick crusty loaf of bread) and the size of your finished biscotti will be determined by the width of the log.  The whole log is baked whole for about 30 minutes.  It should be firm, but not crispy. We then reduced the oven temperature while allowing the loaf to cool for a few minutes.  Just so it’s able to be handled.  With a sharp serrated knife, slice on the diagonal.  These slices are placed back onto the cookie sheet and baked once again (hence the name “biscotti”, meaning twice-baked).  Flip halfway through to ensure both sides get crisp.  This should take approximately 15 minutes per side.  Allow to cool completely before decorating.  They will continue to crisp up as they cool.

I melted white chocolate and dipped just one end into it.  I then dipped into coarse sugar.  Allow to cool completely before storing.

If you make this recipe, snap a photo and tag me on Instagram @theveglife1 🙂 I love to see what you all come up with!

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DEC 21st – Cherry Cheesecake Cookie

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DEC 25th – Italian Rainbow Cookie

Gingerbread Biscotti

Gingerbread Biscotti {Vegan}



  • 1/8 C plus 1-1/2 tsp Brown Sugar
  • 1/8 C Applesauce
  • 1-1/4 Tbl Molasses
  • 1/4 C + 1 Tbl All-Purpose Flour
  • 1/4 C + 1 Tbl Whole Wheat Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 tsp Ground Ginger
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves
  • Pinch of Salt


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, combine the brown sugar, applesauce and molasses. In another bowl, combine the flours, baking powder, baking soda, spices and salt. Add to the wet mixture.
  3. Form the dough into a loaf that measures approximately 4 inches wide by 8 or 9 inches long.
  4. Bake on a parchment (or silpat) lined baking sheet for about 30 minutes. The loaf should be firm but not crispy.
  5. Allow to cool for 10 minutes. Meanwhile, reduce the oven temperature to 300 degrees.
  6. Using a serrated knife, slice the loaf on the diagonal about 1 inch thick. Put the slices back on the lined baking sheet and bake for 15 minutes. Flip them once, baking another 15 minutes until firm and crunchy.
  7. Optional: Melt 1/4 C of white chocolate + 1 tsp of oil or shortening & microwave. Dip into melted white chocolate and sprinkle with coarse sugar.
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