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Quick and easy Vegan Biscotti with the flavors of cranberry and pistachio just perfect for the holidays. Enjoy!
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 rating system in the recipe card and leave a comment below with your feedback.
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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.
landsandflavors says
Verrrrry nice, Jenn! Biscotti are one of my favorites. I love that you used whole wheat flour and cashew butter. These really are picture-perfect! 🙂
Jenn S. says
Aw, thank you so much, Omar! The cashew butter worked perfectly to hold it all together!
Alissa says
Oh…I have to make these! A couple of years ago my family asked me to come up with a vegan biscotti recipe and I couldn’t do it. I ended up with a cookie sheet full of delicious biscotti crumbs. 🙂 These look perfect and sound delicious!! They’re going right onto my holiday baking list!
Jenn S. says
Haha! Sounds like a good topping for ice cream! I have to say I’m always inspired by your recipes so hearing you love MY recipe is making my day right now! 🙂 Please let me know if you make them! And thank you so much!
DanielaApostol says
They look so yummy!
Jenn S. says
Thank you!
Jackie Sobon says
I’ve never made biscotti either, but now you have me thinking that I should really get on that! Your version looks delectable. 🙂
Jenn S. says
Biscotti seems so fancy, right? It’s so not!! Thank you!
Revathi says
I was looking for a good eggless biscotti recipe for a while. These cranberry pistachio biscotti look amazing and just what I have been looking for. Sure have to give it a try.
Jenn S. says
Oh, awesome, Revathi! Thank you! Please let me know how they turn out if you try them!! Enjoy!
Natalie Tamara says
These look fab Jenn – I love the fact they’re made with wholewheat and no oil! A perfect festive treat 🙂 I’m still so amazed at the range of recipes everyone came up with for the challenge, it’s been so much fun!
Jenn S. says
I know! Not two alike in the whole bunch. It’s incredible! I’m still working my way through everyone’s posts, but loving everything so far!
amindfullmom says
You nailed this vegan biscotti–looks incredible!!
Jenn S. says
Oh, thank you so much, Kris!
amyk262 says
Beautiful pics! Looks delicious.
Jenn S. says
Thank you, Amy!
Leah M @ love me, feed me says
I’ve been wanting to try making biscotti for a while, but it seemed so intimidating! You’ve convinced me though!! These are beautiful.
Jenn S. says
It’s so funny that so many are intimidated by biscotti…myself included until now! It’s not any harder than making cookies…promise! Thanks, Leah!
Amy (Lemon and Coconut) says
These look fantastic! I’m amazed they have no oil too, that’s great! I’m going to try and make them with buckheat flour and see how they turn out 🙂
Jenn S. says
Thanks, Amy! I have no idea if buckwheat flour would work, but please let me know how they turn out!
Sam ~ it doesn't taste like chicken says
I love biscotti! I used to make them all the time, but for some reason forgot about them. Thanks for the delicious looking reminder Jenn, and thanks SO much for being part of the challenge 🙂
Jenn S. says
Thanks, Sam! I always though biscotti would be so hard, but I was amazed at how easily it came together. Thanks for such a fun challenge. I’m thinking it should be an annual thing!! 🙂
Casey says
These look so good. Made my stomach growl! And super simple sounding, too! + Gorgeous photos!
Jenn S. says
Thanks, Casey! They were very easy! Hope you enjoy!
Natalie says
Really, it’s that easy!?! I would’ve though biscotti would be something super fancy and complicated, especially vegan biscotti but you are proving otherwise! It looks fantastic Jenn, now I’m going to have to try some biscotti making 🙂
Jenn S. says
I know, I always thought so too…until I actually tried it! Literally only takes a few minutes to come together…all in a food processor. And it’s so easy to shape and it cuts beautifully! I’m telling you…easy peasy!
Strength and Sunshine says
Over winter break, I am SOOO finally making biscotti!
Jenn S. says
You should, Rebecca! It was SO easy! I don’t know why I always thought it would be difficult. Silly me! Granted, mine aren’t as pretty as those you get in a coffee shop, but whatever, they taste amazing! 🙂
janet @ the taste space says
It was a treat to get such festive ingredients. Love the look of your biscotti. 🙂
Jenn S. says
It sure was, Janet!! I was nervous while waiting for the ingredient list to come through and I was so happily surprised when I got it!! Can’t wait to check out all the other recipes too!! Thanks so much for stopping by!