Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

To a large mixing bowl, whisk together the flour, sugar, baking powder, salt, spices, and orange peel. Pour in melted coconut oil. Use a wooden spoon or spatula to combine until incorporated. Slowly add in non-dairy milk 1 tbsp at a time while stirring. Once the dough starts to come together, form it into a ball. The texture should be slightly dry, but smooth enough to cohesively come together.

Cut the dough ball in half and transfer to the prepared baking sheet. Form each half into a rectangle about 9" long, 3" wide, and 1/2" thick. Leave several inches between each dough half. (Optional): Sprinkle over some coarse sugar. Bake for 25 minutes. Remove from oven and let cool for 10 minutes. Reduce oven temp. to 325.

Using a sharp serrated knife, cut each rectangle crosswise into 1-1.5" thick slices. Place the slices upright back on to the baking sheet. Bake for another 25 minutes until biscottis are mostly dry and golden brown. Allow cooling for 10-15 minutes. The more they cool the dryer and crispier the texture will be.