Vegan Gingerbread Biscotti
Recipe type: Dessert
Cuisine: Vegan, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 20
This vegan lentil walnut gingerbread biscotti requires just 10 ingredients, plus spices and is super easy to throw together. Perfect healthy take on a classic Christmas cookie.
  • ⅓ cup cooked lentils
  • ¼ cup coconut oil, melted
  • 2 tbsp vegan mayo*
  • ¼ cup organic cane sugar
  • 1½ tbsp molasses
  • 1 tsp vanilla
  • ¾ cup + 2 tbsp (7/8 cup) unbleached spelt flour*
  • ½ tsp baking powder
  • a pinch of salt
  • 1 scant tsp ground ginger
  • ½ tsp cloves
  • a pinch of allspice (optional)
  • ¼ cup toasted walnuts
  • Optional:
  • coconut butter, vegan white chocolate or other glaze for drizzling/decorating
  1. Preheat oven to 350F, line a baking sheet with parchment paper and set aside
  2. If your walnuts aren't already toasted, roast them in the oven while it preheats and remove when fragrant
  3. Add the lentils, coconut oil and vegan mayo to a blender or food processor and process until smooth
  4. Beat together the sugar and lentil mixture in a medium sized bowl until well combined
  5. Add in the molasses and vanilla and mix well
  6. In another bowl, whisk together the flour, baking powder, salt and spices
  7. Whisk the dry ingredients into the wet ingredients a little at a time until well combined hen fold in the toasted walnuts
  8. if the dough is too wet you can add up to 2 tbsp more flour at this point but don't worry too much about it because you'll add more flour in the next step
  9. Turn to dough out onto a well floured surface, flour your hands and knead slightly until it begins to come together
  10. Shape into two logs about 6 inches long, 2 - 3 inches or one long log about 12 inches long
  11. Transfer the log(s) to the lined baking sheet and bake for 30 - 35 minutes until the logs are firm near the centre but still soft
  12. Remove from the oven, lower the temperature to 330F and allow the logs to to cool slightly so you can handle them
  13. Slice into pieces about 1 inch thick and return the pieces to the baking sheet
  14. Bake for another 15 minutes turning halfway through
  15. Allow the biscotti to cool completely on a wire rack before eating as they a more crisp/crunchy when cool
  16. Drizzle with coconut butter, melted vegan white chocolate or other glaze if desired
Can sub spelt flour for equal all purpose flour
You might be able to sub the vegan mayo for ¼ cup applesauce or other fruit/vegetable puree to help with binding but I haven't tested it myself
Recipe by Diary of an ExSloth at