Gluten Free Biscotti

Name: Gluten Free Biscotti
Prep time: 8 min
Cook time: 48 min
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

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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:

Cookie sheet lined with parchment paper.

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.

Plastic wrap over biscotti dough in a bowl.

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:

Are biscotti healthy?

This biscotti recipe is made with unrefined flour and is lightly sweetened. We're also using olive oil opposed to butter.

How long should biscotti cool before cutting?

Allow the biscotti to cool for about 18 minutes before slicing. This ensures the biscotti do not break when you cut into them.

Why do my biscotti crumble?

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.

Popular cookie recipes:

Gluten Free Biscotti are easy to make and so tasty! These crispy and crunchy biscotti are extra delicious when dunked in an espresso.

5 from 5 votes

Pin Recipe Print Recipe

Prep Time 8

Cook Time 48

Resting Time 28

Course Dessert

Cuisine Italian

Servings biscotti

Calories 124 kcal

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

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.

Nutrition Facts

Gluten Free Biscotti

Amount Per Serving

Calories 124 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 17mg6%

Sodium 44mg2%

Potassium 63mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 3g6%

Vitamin A 30IU1%

Vitamin C 0.02mg0%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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