Gluten Free Gingerbread Biscotti are easy to make and so delicious. These biscotti are a must make this holiday season!
Would you enjoy these biscotti with a coffee, espresso or a cup of tea?
Why you'll love these Biscotti:
They're super easy to make, but look very impressive!
Many people love Starbucks' Gingerbread Biscotti, but these are way better!
They have the perfect amount of warmth and spice from the ginger, cardamom and cinnamon!
If you don't like white chocolate, swap it out for dark chocolate or omit the chocolate entirely.
I used Lily's white chocolate chips for a lower sugar option.
What are biscotti?
Biscotti are Italian cookies that are twice baked, dry and crunchy.
Ingredients:
- eggs at room temperature
- olive oil
- pure vanilla extract
- ground ginger
- ground cardamom
- ground cinnamon
- salt
- coconut sugar or cane sugar
- molasses
- gluten free oat flour
- baking powder (gluten free)
- white chocolate chips
- coconut oil
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make Gingerbread Biscotti:
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, molasses and coconut sugar.
Add in the oat flour, baking powder, ground ginger, cardamom, cinnamon and salt.
Combine with a rubber spatula.
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.
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.
While they are cooling, melt the white chocolate chips with coconut oil.
Once the biscotti are completely cooled, drizzle with white chocolate.
Place them into the freezer for 1 hour to allow the white chocolate to harden.
Store the biscotti in an airtight container in the fridge.
Recipe pro-tips:
Tips before baking:
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.
Tips after baking:
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.
Don't expect the biscotti to be very sweet. They are not like traditional American cookies.
Gingerbread Biscotti (Gluten Free)
Ingredients
- 2 eggs at room temperature
- ⅓ cup olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ⅓ cup coconut sugar or cane sugar
- 2 tablespoons molasses
- 2 ⅓ cups gluten free oat flour
- ½ tablespoon baking powder (gluten free)
- ½ cup white chocolate chips
- 1 teaspoon coconut oil
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, molasses and coconut sugar.
- Add in the oat flour, baking powder, ground ginger, cardamom, cinnamon and salt. Combine with a rubber spatula.
- 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. Bake at 350 degrees F for 18-20 minutes or until firm to the touch.
- 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.
- While they are cooling, melt the white chocolate chips with coconut oil. Place chocolate chips and coconut oil in an oven safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.
- Once the biscotti are completely cooled, drizzle with white chocolate. Place them into the freezer for 1 hour to allow the white chocolate to harden. Store the biscotti in an airtight container in the fridge.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Diane
These biscotti are delicious! Different than the same old flavors and perfect for the season! Pairs so well with a nice cappuccino!
Thank you for your kind comment and rating, Diane! So happy you enjoyed the biscotti. 🙂 – Krista <3
Beryl Kingsnorth
I haven’t made these yet because I cannot tolerate oats. Can I use gluten free plain flour instead?
I never tried the recipe with a different flour. I can't guarantee the same results.
Natalie
I tested these Wednesday to make for Christmas and they came out great. I was skeptical because of the oat flour but the texture is magnificent. Highly recommend
Yay!!
Sheryl
My biscotti turned out looking exactly like your photos! Yeah! I'm jazzed! The only reason I gave your wonderful recipe 4 starts, rather than 5, is the taste...I would like to have had a stronger gingerbread taste. It's me, I know, but maybe another tablespoon of molasses or bit more ginger would help. No matter what, these are definitely a good compliment to any good cup of java! Thank you!!
Glad you enjoyed!