Gluten Free Biscotti are easy to make and so tasty! These crispy and crunchy biscotti are extra delicious when dunked in an espresso.
Why you'll love Gluten Free Biscotti:
They're surprisingly super easy to make! If you've never made biscotti before, don't be intimidated!
This is a one bowl recipe. No separating the wet and dry ingredients.
Biscotti are not too sweet, making them a great breakfast cookie!
The mix-in options are endless! I added mini chocolate chips into this batch. You can also add chopped nuts, shredded coconut, white chocolate chips or dried fruit. Get creative!
These biscotti are made with healthier ingredients like gluten free oat flour, coconut sugar and olive oil.
What are biscotti?
Biscotti are Italian cookies that are twice baked, dry and crunchy.
Ingredients:
- eggs at room temperature
- olive oil
- pure vanilla extract
- pure maple syrup
- coconut sugar
- gluten free oat flour
- baking powder (gluten free)
- salt
- mini chocolate chips
- optional - turbinado sugar (raw sugar) for sprinkling on top
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make this Gluten Free Biscotti Recipe:
First, preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
In a mixing bowl, whisk together eggs, olive oil, vanilla extract, maple syrup and coconut sugar.
Add in the oat flour, baking powder and salt.
Combine with a rubber spatula.
When the flour is almost all mixed in, stir in the chocolate chips.
Cover the dough with plastic wrap and refrigerate it for 10 minutes.
This will make it easier to form the logs.
Once the dough has been in the fridge for 10 minutes, remove it.
Grab your cookie sheet lined with parchment.
Wet your hands with a bit of warm water. This will help with the dough sticking to your hands.
Divide the dough in half and form two 7-8 inch logs x 3 ½ inches wide x ¾ inch thick.
If desired, sprinkle turbinado sugar over the top of each log.
Bake at 350 degrees F for 18-20 minutes or until firm to the touch.
Let the baked logs cool for about 18 minutes.
Turn oven down to 300 degrees F.
Once the logs have cooled, using a sharp knife, gently slice them into about ¾ inch slices. Cut on a diagonal.
Don’t try and cut into the logs while they are still hot. They will crumble.
Turn the slices cut side down and bake at 300 degrees F for 10-14 minutes.
Remove from the oven, turn the cookies onto the other side and bake again at 300 degrees F for 10-14 minutes.
Once you remove the baked biscotti from the oven, place them on a wire cooling rack to cool completely.
They will harden as they cool.
Recipe pro-tips:
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Don't over mix the batter. Mix until just combined.
If you do not wet your hands a bit, the dough will be too sticky to work with.
It's crucial that you do not try and cut into the logs before they have cooled or they will crumble.
You can bake each side of the biscotti for longer if you like them extra dry and crunchy.
Allow the biscotti to cool completely on the wire rack. There is too much moisture on the cookie sheet. They will not harden enough if you leave them there.
I highly recommend the turbinado sugar on top. It takes these biscotti to the next level!
Biscotti are not very sweet. They are not like traditional American cookies.
Frequently Asked Questions:
This biscotti recipe is made with unrefined flour and is lightly sweetened. We're also using olive oil opposed to butter.
Allow the biscotti to cool for about 18 minutes before slicing. This ensures the biscotti do not break when you cut into them.
If you cut the biscotti without cooling them first, they will most likely crumble since they are still hot. It is crucial to allow the biscotti to cool completely on a wire rack after the second bake. The biscotti will crisp up as they cool.
Recipe variations:
Obviously, these are Gluten Free Chocolate Chip Biscotti because I added mini chocolate chips.
You can add other mix ins like chopped nuts of choice, shredded coconut, white chocolate chips or dried fruit. I wouldn't add more than a ½ cup of mix ins.
Storage instructions:
Store the cookies on kitchen counter in an airtight container or in the freezer.
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Gluten Free Biscotti
Ingredients
- 2 eggs at room temperature
- ⅓ cup olive oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- ⅓ cup coconut sugar
- 2 ⅓ cups gluten free oat flour
- ½ tablespoon baking powder (gluten free)
- 1 pinch salt
- ⅓ cup mini chocolate chips
- 1 sprinkle turbinado sugar (raw sugar) - optional
Instructions
- First, preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
- In a mixing bowl, whisk together eggs, olive oil, vanilla extract, maple syrup and coconut sugar.
- Add in the oat flour, baking powder and salt. Combine with a rubber spatula. When the flour is almost all mixed in, stir in the chocolate chips.
- Cover the dough with plastic wrap and refrigerate it for 10 minutes. This will make it easier to form the logs.
- Once the dough has been in the fridge for 10 minutes, remove it. Grab your cookie sheet lined with parchment. Wet your hands with a bit of warm water. This will help with the dough sticking to your hands. Divide the dough in half and form two 7-8 inch logs x 3 ½ inches wide x ¾ inch thick. If desired, sprinkle turbinado sugar over the top of each log. Bake at 350 degrees F for 18-20 minutes or until firm to the touch.
- Let the baked logs cool for about 18 minutes. Turn oven down to 300 degrees F.
- Once the logs have cooled, using a sharp knife, gently slice them into about ¾ inch slices. Cut on a diagonal. Don’t try and cut into the logs while they are still hot. They will crumble. Turn the slices cut side down and bake at 300 degrees F for 10-14 minutes. Remove from the oven, turn the cookies onto the other side and bake again at 300 degrees F for 10-14 minutes.
- Once you remove the baked biscotti from the oven, place them on a wire cooling rack to cool completely. They will harden as they cool.
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Isabella
I love the coconut sugar swap. So easy and still 100% tasty.
Thanks for the recipe!!
Enjoy! 🙂 - Krista <3
Dawna
I want to try and make this Keto with almond flour 😋
I don't recommend using almond flour for this recipe as it can't used as a 1:1 sub with oat flour.
Sophie
Please can u provide metric conversion as the cups vary in different countries.
Grams are hard to convert without actually using a scale to measure. I wouldn't want to just put conversions without measuring for myself. I don't have a scale at this time, but maybe I will do this in the future.
Ada
The crunch of the cookie combined with the melted chocolate right out of the oven is delectable!! 10/10 will be making these again:)
Amazing! So happy to hear this, Ada. 🙂 - Krista <3
Elizabeth
I was completely taken aback of how easy these were to make. Like, who woulda thought making biscottis at home could be as easy, if not easier than making cookies?? Best part, they keep super well if you refrigerate them or want to freeze them. When you reheat them, they crisp back up just beautifully. Note: I reheated in an airfryer.
Ahhh! Reheating in the air fryer is a great idea. So happy you found them super easy to make and YUMMY! 🙂
Carla
Amazing gluten free option of one of my favorite cookies 😍
YAY! Success! 🙂
Dina
Hi looks great! Can I replace the eggs with something else?
Hi Dina, I haven't personally tried replacing the eggs in this recipe. Check out my Gluten Free Vegan Graham Crackers for a similar flavor without eggs.
Lisa
Can I use honey to replace sugar? My daughter is sensitive to coconut sugar and all alternatives. Can only have honey and maple syrup.
Because honey and maple syrup are liquid sweeteners opposed to granulated, I wouldn't recommend using them in this recipe. The texture will not be the same. I have a lot of other recipes sweetened with honey or maple syrup. Just search "honey" or "maple syrup" and they will populate.
Nanny Sell
Do you need xantham gum?
No