Vegan Gingerbread Biscotti
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 18
  • ¼ c molasses
  • ⅔ c sugar
  • 2 Tbsp ground flax seeds
  • ½ c oil
  • 2 Tbsp soy milk
  • 1 tsp vanilla extract
  • 1¾ c flour
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1½ tsp baking powder
  • ½ tsp salt
  • 4 oz crystallized ginger, finely chopped, optional
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, beat together molasses, sugar, flax, oil, soy milk, and vanilla.
  3. In a medium bowl, sift together flour, ground ginger, cinnamon, nutmeg, baking powder and salt.
  4. Add dry ingredients to wet and stir until a smooth dough forms.
  5. Fold in crystallized ginger if using.
  6. Shape dough into a log approximately 11×4″, taking care to square the edges.
  7. Bake 25 to 28 minutes; don’t let it get too browned.
  8. Cool on the sheet for at least 45 minutes.
  9. Preheat oven to 325°F.
  10. Carefully slide log onto a cutting board.
  11. With a sharp, long knife, press down firmly and cut slices ½” wide.
  12. Gently move slices to baking sheet, facing up.
  13. Bake slices for about 20 minutes until slightly toasted; again, be careful not to burn them.
  14. Allow biscotti to cool 10 minutes on baking sheet, then cool completely on wire racks.
  15. Store in a loosely covered container.
Recipe by Hell Yeah It's Vegan! at