These One Bowl Gluten Free Gingerbread Biscotti are an easy and healthy cookie recipe to make this holiday season! Would you enjoy these biscotti with a coffee, chai latte or a cup of tea? If you're going to be real traditional, pair these biscotti with an espresso!
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Gluten Free Gingerbread Biscotti
This Gluten Free Gingerbread Biscotti Recipe will seriously be your new favorite holiday treat! They are easy to make, lower in sugar than a traditional cookie and taste amazing! I drizzled mine with some white chocolate to make them extra special. Impress your family and friends and make these cookies!
As a kid, biscotti were a big part of my childhood. My grandma would make homemade biscotti for the family to enjoy. We also bought Nonni's biscotti. I used to love the ones with the chocolate coating on the bottom!
I figured it was time for me to make my own healthy biscotti recipe! Since it's the holiday season, I created gingerbread biscotti. Many people love Starbucks' Gingerbread Biscotti, but these are way better! My gingerbread biscotti are also much healthier!
Are biscotti supposed to be hard?
Yes! Biscotti are twice-baked cookies. They should be crisp and hard. This is why I asked what beverage you would enjoy these cookies with. 🙂
How to make this healthy biscotti recipe?
- Mix all ingredients for the biscotti in a bowl until combined.
- Place the biscotti dough in the fridge for 10 minutes.
- Form an approximately 9x5 inch rectangle with wet hands. The rectangle should be about ½ inch thick.
- Bake at 350 degrees for 20 minutes or until firm to the touch, but not hard.
- Let cool for about 15 minutes before slicing into 1 inch slices.
- Turn the 1 inch slices cut side down and bake at 325 degrees for 8-10 minutes.
- Remove from the oven, turn the cookies onto the other side and bake at 325 degrees for 8-10 minutes.
- Place on a wire cooling rack and allow the cookies to cool. They will harden as they cool.
- Drizzle with white chocolate, if desired.
- If drizzled with white chocolate, place into the freezer for 1 hour to allow the chocolate to harden.
Ingredients in healthy biscotti:
- gluten free oat flour
- baking powder
- vanilla
- ground ginger
- ground cardamom
- ground cinnamon
- coconut sugar
- blackstrap molasses
- eggs
- olive oil
- optional: white chocolate chips
Tools to Purchase to make healthy biscotti:
Other Holiday Recipes to Make!
Gluten Free Gingerbread Biscotti
Ingredients
- 2 ⅓ cups gluten free oat flour
- ½ tbsp baking powder (gluten-free)
- 1 tsp vanilla
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ⅓ cup coconut sugar
- 2 tbsp blackstrap molasses
- 2 eggs
- ⅓ cup olive oil
Optional White Chocolate Drizzle:
- ½ cup melted white chocolate chips Note: Add a couple teaspoons of coconut oil to your melted white chocolate chips for a better drizzle.
Instructions
- Mix all ingredients for the biscotti in a bowl until combined. Place the biscotti dough in the fridge for 10 minutes.
- Form an approximately 9x5 inch rectangle with wet hands. The rectangle should be about ½ inch thick. Bake at 350 degrees for 20 minutes or until firm to the touch, but not hard.
- Let cool for about 15 minutes before slicing into 1 inch slices.
- Turn the 1 inch slices cut side down and bake at 325 degrees for 8-10 minutes. Remove from the oven, turn the cookies onto the other side and bake at 325 degrees for 8-10 minutes.
- Place on a wire cooling rack and allow the cookies to cool. They will harden as they cool.
- Drizzle with white chocolate, if desired. Place into the freezer for 1 hour to allow the white chocolate to harden. Store the cookies in the fridge or the freezer.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
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