These Vegan Biscotti are crunchy, chocolatey, and perfect for the holidays! Add orange zest and dried cranberries to the gluten-free cookies for a festive breakfast treat or afternoon snack.
VEGAN BISCOTTI RECIPE
There is no biscotti I will not eat. From the classic almond recipe to this Vegan Biscotti with orange zest and dried cranberries, they can all take a dunk in my morning coffee. I keep this recipe nut-free but just as delicious as the original.
I am always working on my gluten-free baking, and I made this recipe without gluten. It is perfect for Christmas morning or a salty sweet treat all year long. Add a little chocolate drizzle or keep them totally fruity and delicious.
INGREDIENTS IN VEGAN BISCOTTI
Flour: To keep these vegan biscotti gluten-free, I use a gluten-free all purpose flour.
Cornstarch: This helps with the gluten-free biscotti texture!
Baking powder: For the perfect rise, use baking powder.
Salt: Even sweet treats need a little salt for flavor and balance. Just a pinch will do!
Xanthan gum: If you are not familiar with gluten-free baking ingredients, this one is very important! Xanthan gum helps add the elasticity you lose by ditching gluten.
Sugar: These vegan biscotti are perfectly sweet thanks to a little sugar.
Oil: You can use canola oil or vegetable oil here. No need for the good stuff when you are baking.
Vanilla extract: There is no better flavor than vanilla! If you love baked goods, you love vanilla extract.
Flaxseed: Add even more crunch to your biscotti with flaxseed. I use it for the best vegan egg replacement in this vegan biscotti recipe, too — but with a twist.
Orange juice: You can use store-bought or fresh juice for this. I usually use fresh since I need whole oranges for the recipe, anyway.
Orange zest: If you want that super strong orange flavor, orange zest is where to get it!
Dried cranberries: I love dried cranberries all year long. This orange and cranberry combo is perfect for the holidays!
Vegan chocolate chips: Be sure to check the label of your dark chocolate chips! While most are vegan, some have milk products added to them.
If you have any questions about vegan biscotti, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN BISCOTTI
- First, prep all your vegan biscotti ingredients. There are a lot of moving parts in this recipe!
- Mix the orange juice and flaxseed in a small bowl and set aside to thicken. This is a flax egg!
- Now, whisk together the dry ingredients: gluten-free flour, cornstarch, baking powder, salt, and xanthan gum.
- In an electric mixer bowl, beat the oil, sugar, vanilla extract, orange zest, and orange juice flax egg until well combined.
- Next, add the flour mixture to the wet ingredients and mix on low speed with a dough hook. The mixture will slowly become a dough! Add the cranberries when it is almost combined.
- Shape the dough into a log on a prepped baking sheet, and bake until crispy on the outside. Pro tip: Wet your hands to handle the sticky dough easier!
- Let the log cool slightly. Then, cut it into ¾-inch slices. Bake again until golden and perfectly crisp.
- For the chocolate drizzle, heat the chocolate chips in the microwave in bursts. Stir between every time. Drizzle the chocolate over each slice.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for the best vegan biscotti, please see the recipe below.
WHAT TO SERVE WITH VEGAN BISCOTTI
Coffee and biscotti are a match made in heaven! Pair this festive biscotti with a warm oat milk latte all winter long.
You truly do not need fancy equipment to make a latte just like the coffee shops! This vegan pumpkin spice latte is super creamy and flavorful, too.
Prefer iced coffee in your cup? This mason jar cold brew is so easy! Forget the store-bought coffee and make this easy cold brew concentrate at home.
Not a coffee fan? Try a dirty chai latte! We've created a vegan Starbucks copycat recipe that you can make at home for a fraction of the price.
WHAT CAN I SUBSTITUTE FOR EGGS IN BISCOTTI?
When it comes to baking, you need eggs for structure and rise. The height of biscotti is dependent on the flour and egg combining perfectly.
With vegan baking, however, you have to find the perfect egg replacement to replicate the rise. After years of experimenting, a flax egg is truly the best vegan egg replacement.
You only need 2 ingredients for this one: ground flaxseed and liquid. Usually, I use water, as I do not want to add any flavor to the egg. For this recipe, however, I make the flax egg with orange juice for even more acidity and brightness in the biscotti!
IS BISCOTTI A BREAD OR A COOKIE?
These crunchy Italian treats are so delicious and perfect any time of day! But what ARE they, exactly?
Technically, biscotti is a cookie! The Italian word is derived from Latin, meaning "twice cooked," just like this recipe. However, the final product started as a loaf, so it is almost a bread.
Think of these tasty treats like bruschetta: Crispy-on-the-outside bread baked to a crisp for the best crunch. Dip them in coffee if you need a morning pick-me-up.
Because they are baked twice, they are extra crispy and can be stored for longer than most baked goods! Once cooled, these can be kept in an air-tight container for up to 2 weeks on the counter!
MORE GLUTEN-FREE BAKING RECIPES
Vegan Pumpkin Bread is a quick and easy gluten-free bread that everyone will love for fall! If you miss Starbucks pumpkin bread, you won't with this delicious vegan recipe.
Dod you know you can make gluten-free cookies in the air fryer? Air Fryer Oatmeal Cookies have never been easier or more delicious! These cookies are sweet, chewy, and packed with raisins. Plus, they're also vegan and gluten free, so perfect to serve to any crowd.
Vegan Coffee Cake is so easy to make! Add this simple icing drizzle over the cinnamon streusel topping for the best sweet breakfast treat that's perfect for holiday mornings.
Have you made this recipe? Please leave a comment AND rating below! It helps other readers!
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- 2 large mixing bowls
- Electric stand mixer
- Dough hook
- Baking sheet
- Sharp knife
- Microwave safe bowl
- 2 cups + 1 tablespoon gluten-free all purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon xanthan gum
- ¾ cup sugar
- ⅓ cup canola oil or vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 tablespoons ground flaxseed
- 6 tablespoons orange juice
- 2 tablespoons orange zest
- ½ cup dried cranberries
- ¼ cup vegan chocolate chips
- Mix the orange juice with the flaxseed in a small bowl. Set aside for 10 minutes to thicken.
- Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
- Whisk together the gluten free flour, cornstarch, baking powder, salt, and xanthan gum in a large mixing bowl.
- In the bowl of an electric stand mixer, mix together the oil, sugar, vanilla, orange zest, and orange juice and flaxseed mixture until well combined.
- Add the flour mixture to the wet ingredients, and mix on a low speed with a dough hook attachment until the mixture comes together into a dough. Add the dried cranberries and mix again to distribute them through the mixture.
- Wet your hands so you can handle the dough more easily. It will be quite sticky. Shape the dough into a flattened log on the baking sheet and bake for 30 minutes.
- Let the log cool for 10 minutes, then slice it into ¾ inch thick biscotti pieces. Bake the slices for another 25 to 30 minutes or until crisp and golden.
- Heat the chocolate chips in 30 second bursts in the microwave until melted. Drizzle the melted chocolate over each biscotti slice.
- Vegan biscotti can be stored up to 2 weeks in an airtight container at room temperature.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.