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Home » Desserts » Cookies

Gluten Free Biscotti

Jan 21, 2021 · Modified: Nov 11, 2022 · This post may contain affiliate links · 18 Comments

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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.

Gluten Free Biscotti on a plate.

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 in gluten free biscotti

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.

Whisking together wet ingredients.

In a mixing bowl, whisk together eggs, olive oil, vanilla extract, maple syrup and coconut sugar.

Biscotti dough in a bowl.

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.

Biscotti logs that are unbaked.

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.

Biscotti logs that are baked.

Let the baked logs cool for about 18 minutes.

Turn oven down to 300 degrees F.

Biscotti on a cookie sheet.

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.

Biscotti on a cooling rack.

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.

Biscotti dipped in espresso.

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:

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  • 4 Ingredient No Bake Cookies

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Gluten Free Biscotti on a plate.

Gluten Free Biscotti

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
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 48 mins
Resting Time 28 mins
Course Dessert
Cuisine Italian
Servings 20 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

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.
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.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. Isabella

    January 22, 2021 at 8:53 am

    5 stars
    I love the coconut sugar swap. So easy and still 100% tasty.
    Thanks for the recipe!!

    Reply
    • krista

      January 22, 2021 at 11:18 pm

      Enjoy! 🙂 - Krista <3

      Reply
      • Dawna

        July 20, 2022 at 11:46 am

        5 stars
        I want to try and make this Keto with almond flour 😋

        Reply
        • krista

          July 20, 2022 at 11:50 am

          I don't recommend using almond flour for this recipe as it can't used as a 1:1 sub with oat flour.

          Reply
    • Sophie

      January 29, 2023 at 11:22 am

      Please can u provide metric conversion as the cups vary in different countries.

      Reply
      • krista

        January 30, 2023 at 8:12 pm

        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.

        Reply
  2. Ada

    January 22, 2021 at 7:34 pm

    5 stars
    The crunch of the cookie combined with the melted chocolate right out of the oven is delectable!! 10/10 will be making these again:)

    Reply
    • krista

      January 22, 2021 at 11:16 pm

      Amazing! So happy to hear this, Ada. 🙂 - Krista <3

      Reply
  3. Elizabeth

    March 21, 2021 at 4:24 am

    5 stars
    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.

    Reply
    • krista

      March 21, 2021 at 3:34 pm

      Ahhh! Reheating in the air fryer is a great idea. So happy you found them super easy to make and YUMMY! 🙂

      Reply
  4. Carla

    May 01, 2021 at 2:56 pm

    5 stars
    Amazing gluten free option of one of my favorite cookies 😍

    Reply
    • krista

      May 01, 2021 at 9:09 pm

      YAY! Success! 🙂

      Reply
  5. Dina

    June 07, 2021 at 10:31 am

    Hi looks great! Can I replace the eggs with something else?

    Reply
    • krista

      June 07, 2021 at 10:46 am

      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.

      Reply
  6. Lisa

    November 23, 2021 at 9:36 pm

    Can I use honey to replace sugar? My daughter is sensitive to coconut sugar and all alternatives. Can only have honey and maple syrup.

    Reply
    • krista

      November 24, 2021 at 8:45 am

      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.

      Reply
  7. Nanny Sell

    February 06, 2023 at 3:40 pm

    Do you need xantham gum?

    Reply
    • krista

      February 06, 2023 at 3:45 pm

      No

      Reply

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