Vegan Biscotti With Apricots And Walnuts

These cookies are perfectly crunchy, filled with gluten-free flour, ginger, cinnamon, walnuts, and dried apricots. They are super delicious, but are also low in sugar, healthy and vegan too!

Why This Recipe Works

Oil-Free: This recipe is oil-free, without the use of coconut oil, or vegetable oil, making it a low-fat biscotti recipe.


Preheat the oven temperature to 350° F. Line an 8” x 4” loaf pan with parchment paper.


Combine the dry ingredients, flour, ginger, and cinnamon in a small bowl. Set aside. Coarsely chop walnuts. Slice apricots into ¼” pieces. Set both aside.


Using a stand mixer with a whisk attachment or a large bowl and hand mixer, whip aquafaba until foamy on medium speed. Add salt and continue whipping on med-high until soft peaks form.


Add sugar 1 tbs at a time to aquafaba, beating well after each addition. Once all sugar is incorporated, switch to high power and beat until stiff peaks form, an additional 30 seconds to 1 minute.

STEP 4: 

Sift 1/3 of flour and spice mixture into the whipped aquafaba. Gently fold into aquafaba in a circular motion, maintaining as much of the volume as possible.


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