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Quick and easy Vegan Biscotti with the flavors of cranberry and pistachio just perfect for the holidays. Enjoy!
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I whipped up a batch of whole wheat Cranberry Pistachio Vegan Biscotti for a holiday party last weekend and I can’t wait to get in the kitchen and make more flavors too!
I seriously can’t stop eating these! They are just sweet enough and have a nice crunch, but not in a break your teeth kind of way that reminds me of some traditional biscotti.
And these have no butter, no oil and no eggs! Just real whole food ingredients that won’t make you feel guilty when you reach for one more!
I
For research purposes, I’ve eaten these for dessert, snack and even breakfast! And guess what, they are the perfect treat at anytime of day!
My son was happy to see them in his lunchbox a few times already. I’m betting even a large jolly man in a red suit might like to see these waiting for him on a certain holiday evening.
These vegan biscotti cookies are such a festive, delicious treat.
If you want them crunchier, slice them thinner; if you want them a little softer, slice them thicker. Just be sure to watch them closely during the second bake so they don’t burn.
If you slice them thinner, you might need less time; if you slice them thicker, you might need an extra minute or two.
Enjoy with your favorite cup of coffee or tea…or just by themselves. Either way, they are delicious!
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Whole Wheat Cranberry Pistachio Vegan Biscotti
Ingredients
- 1 ¾ cups white whole wheat flour
- 1 cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cashew butter
- ½ cup canned full fat coconut milk
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
- ½ cup shelled pistachios
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a food processor, combine the flour, sugar, baking powder and salt. Process for a few seconds to blend.
- Add the cashew butter and process until combined.
- Add the coconut milk and vanilla and process again until blended well and the mixture is moist throughout.
- Add the pistachios and dried cranberries and pulse a few times to mix.
- Turn the mixture out onto a clean surface and mash it together. There may be some crumbly bits left behind…gather them up and mash them into the dough until everything sticks together.
- Shape the dough into a disc shape and cut it in half.
- Shape each half into a log…about 12 inches long…and then press down on the tops slightly to make them flatter.
- Carefully transfer the logs to the prepared baking sheet (I used two flat spatulas slid underneath to help with this).
- Bake for 20 minutes and then let cool on the baking sheet for about 10 minutes.
- Carefully transfer the logs onto a cutting board and slice horizontally into ½ -1 inch slices (mine were about ¾ inch). Place the slices, cut side down, back onto the baking sheet and bake another 7 to 8 minutes until lightly browned. Keep an eye on them – if yours are on the thinner side, they will take less time…if they are thicker, you might need a minute or two more.
- Let cool on the baking sheet (if you can wait that long). They will continue to crisp up more as they cool.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Chris -
Happy Holidays Jenn!
Like all your recipes, these were super easy to make! I used almond butter and roasted hazelnuts! DELISH and so festive looking! Can’t wait to have these with some tea 🙂
Have a wonderful New Year and thanks again for all of your amazing recipes.
Chris
Jenn Sebestyen
Wonderful! Thank you, Chris! Happy New year!
Vivie
Hello! I would like to make this for Thanksgiving, but was wondering if I could substitute “Almond butter” for the cashew butter. But otherwise it looks amazing!!! Thank you!
Jenn S.
Hi, Vivie. That would probably work. Make sure your almond butter isn’t too runny as cashew butter is pretty thick. Also, it has a stronger flavor than cashew butter, but personally I think the almond flavor would be great! Let me know how it works out. Happy Thanksgiving!
Vivie
Thank you soo much Jenn!!! I just remembered when I read over the comment, that I was planning on making these for Christmas……ooooops, sorry about that.. but regardless I am super excited to try these out, and will definitely let you know how it turns out!
Have a Happy Thanksgiving also!!!
Vivie 🙂
Jenn S.
Well, now you have time to do a trial run before Christmas. 🙂 Have a great week, Vivie!
Vivie
Hello Jenn,
Just wanted to let you know that the biscotti turned out really good, and was so thankful that it was made! It was really delicious and it worked out great with the almond butter. The dough was really sticky but at the end it was WELLworth it! Everybody in our family enjoyed it! So thank you once again! I will most certainly be making this again (sometime soon 😀 ). I also want to try substituting some things, I am going to play around with it. Thank you, Thank you, thank you!!!
Vivie
Jenn S.
That is great to hear. Thank you, Vivie! I hope you had a wonderful holiday!
Jenny
DO you think i could use spelt flour or anything to make it g?
Jenn S.
Hi, Jenny. Spelt flour will probably work, but it’s not gluten free. Spelt flour is more easily digestible and, therefore, tolerated better for those with a gluten intolerance, but definitely not acceptable for anyone with Celiac disease. I haven’t tried it with any gluten free flours, so I’m not sure how it work out. If you have a go-to gf flour blend, I would try that first. Good luck!
Tiffany @ A Kitchen Fable
This is beautiful. I love the pictures and it looks just really delicious! Need to make biscotti soon…
Jenn S.
Thank you, Tiffany!
Howie Fox
This biscotti recipe sounds pretty awesome! Especially pistachios and cranberries sounds like an awesome combo!! 🙂
Jenn S.
Thanks, Howie! They are delicious together!!
veggiesdontbite
I love biscotti! It’s so fun and fancy sounding…this sounds like a great flavor!
Jenn S.
Thanks, Sophia! I had no idea how addicting they would be. Can’t. Stop. Eating. Them!
Lucie
If that’s what you usually bring to parties, I can’t wait to have you over for one of mine 🙂 I love biscotti and cranberries with pistachios are the best holiday combination I can think of. Plus you made the recipe so healthy, it’s unbelievable! Awesome job <3
Jenn S.
HaHa! Thanks, Lucie! You are welcome at one of my parties any time!!
Becky
So festive – I love it!
Jenn S.
Thanks, Becky!
The vegan 8
These are so perfect for the holidays! I love biscotti too! I love how biscotti is not too sweet of a dessert! The last time I made some, it was a couple years ago, and it was chocolate espresso, and I’ve been meaning to remake them because my blog pics are horrible! Your post looks so good, it reminded me, lol! I love cashew butter, use it in so many things!
Jenn S.
Cashews are one of those little miracles of the plant based world! Couldn’t live without them! Chocolate Espresso Biscotti sounds AMAZING! I’ll have to check out your recipe! Thanks, Brandi!
harrietemilys
These biscotti are stunning Jenn! Cranberry and pistachio is such a fantastic combination. Delicious!
Jenn S.
Thanks Harriet! I LOVE pistachios and don’t use them nearly enough!