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Vegan Gingerbread Biscotti

Here it is guys, day 3 of my 12 days of Christmas cookies. This is not a super traditional Christmas cookies, I suppose, but it is one of the most delicious cookies I have ever had. Gingerbread biscotti is perfect for guests to have with their morning coffee, or really anytime. However, I can’t think of much better than dipping biscotti in a hot cup o’ joe. I knew I had to make a vegan gingerbread, but I tried to think bigger and better. Everyone makes gingerbread men and women and children, I wanted to do something a little different. Thus blossomed gingerbread biscotti. 

I think besides popcorn, biscotti is my husband’s favorite food. He loves how crunchy it is. That is where him and I differ greatly, I love a good soft cookie. When it comes to biscotti though, I am down with the crunch! I dipped these babies in white chocolate and let my four year old add some sprinkles, because that is her favorite thing to do.  Let me tell you, you are going to want these in your house over the holidays. The smell alone brought some holiday cheer into my life, and I needed it!

Have you ever made biscotti? Don’t be intimidated, I promise we can make it through together. It is much easier than is seems! Yes you bake it twice, but the whole process is rather simple. The first time you bake it, you form the dough into a rectangle that is about 9 inches by 7 inches and about an inch or so thick. Once that is baked, you let it cool for a few minutes, and then slice and bake again, this time with the cut side down. I like to flip mine half way through the second cooking to make sure they are evenly crunchy through out! Done! Super easy! I dipped mine in white chocolate, you should be able to find vegan white chocolate, but you can always make your own if you want. Here is a great article from The Huffington Post.

Holiday baking with my family is my favorite! I hope you all have a tradition you love during the holidays, but if not, may I suggest mine? Baking with my loved ones fills my heart with so much joy. Add this biscotti to your repertoire, and let your littles put the sprinkles on! Have fun! I adapted this recipe from Land O’ Lakes.

Vegan Gingerbread Biscotti
Serves 6
Super crispy gingerbread dipped in white chocolate is the perfect holiday treat!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 1/2 C. All purpose flour
  2. 1 tsp. Baking soda
  3. 1 tsp. Salt
  4. 2 tsp. Cinnamon
  5. 2 tsp. Ginger
  6. 1/2 tsp. All spice
  7. 1/4 tsp. Cloves
  8. 5 Tbsp. Vegan butter, I use Earth Balance (room temperature)
  9. 1 C. Brown sugar
  10. 4 Tbsp. Flax meal
  11. 6 Tbsp. Water
  12. 2 tsp. Vanilla
  13. 3 Tbsp. Molasses
  14. 2 C. White chocolate, vegan (optional)
  15. sprinkles(optional)
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, sift together all the dry ingredients, the flour, baking soda and spices. Set aside.
  3. In a large mixing bowl, add the room temperature vegan butter and brown sugar. Mix together until combined.
  4. Next make flax eggs by mixing the flax meal and water together in a small bowl. Let thicken for about a minute. Then add to the vegan butter and sugar mixture. Then add the vanilla and molasses and mix together until fully combined.
  5. Next, Add the dry ingredients a little at a time to the wet ingredients until everything has been added and is fully incorporated. It will form a nice ball, that shouldn't be sticky.
  6. Line a baking sheet with parchment paper and place dough ball on the pan. Press down with your hands into a rectangle that is about an inch thick. It will be about 8x6 or 9x7. Just try to make sure it is an even thickness throughout.
  7. Bake for 30 minutes.
  8. Let cool for 10 minutes, then cut in half length wise, then into strips that are about 3/4 of an inch to an inch across. It will make 12 to 18 biscottis depending on how thin you cut them.
  9. Place back on the baking sheet cut side down and bake for another 10-15 minutes or until firm.
  10. Let cool and serve, unless dipping in white chocolate.
  11. If you are dipping in white chocolate, melt in the microwave in 30 second intervals. Stirring each time until melted.
  12. Dip half the biscotti in the melted chocolate and put sprinkles on if you like!
  1. The biscotti may be a little soft still after the second baking, but should crisp up after cooling.
  2. I like to flip my biscotti half way through the second baking process.
Rabbit and Wolves



breakfast/ snacks

Vegan Gingerbread Latte


It’s November already? How in the heck did that happen? I love Halloween, but I am generally equally excited for the holidays that soon follow! Mostly because they call for a lot of cooking and baking, and as you may know, I love to cook and bake. My mom was a great baker, and one thing we used to do was bake a vast amount of cookies for the holidays and carefully divide them between decorative tins to give to all our friends and neighbors. My brother and I tried to keep this tradition alive for along time, however we now live 1100 miles apart. Sad face. So, now that my daughter is four and is actually a pretty good baker after watching me for hours everyday, I am going to start to do this this year with her!


To get myself in the spirit of cookie planning, I decided to make myself a healthier version of of the Starbucks favorite! It was so incredibly easy and so incredibly delicious that I thought I would share it with all of you! This only takes a few minutes and serves 3 or 4 people. You can use whatever kind of sweetener you would like, but I decided to not use any refined sugars in an effort to make holiday recipes just a wee bit better for you. Just brew a little cooffe and add everything into one sauce pan, and a few minutes later, you have an amazingly decadent treat that no one will know is vegan or refined sugar free. Bonus: It will make your house smell like happiness!

Vegan Gingerbread Latte

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m


  • 2 c Coconut cream, I used Trader Joe’s
  • 2 c Almond milk
  • 1 1/2 c Coffee
  • 1/3 c Maple syrup
  • 1 tbsp. Molasses
  • 1 tsp. Vanilla
  • 2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1 Cinnamon stick
  • 2 Cloves
  • Vegan whipped cream for serving


  1. In a medium sauce pan, combine coconut milk, almond milk and coffee. Heat on medium and whisk until everything is fully combined.
  2. Add the maple syrup and molasses and whisk. Then add the spices.
  3. Simmer on medium to low for 5-10 minutes. It will become very aromatic and make sure it is piping hot.
  4. Remove the cinnamon stick and cloves and serve. Top with vegan whipped cream and serve with gingerbread cookies, if you want!