Gingerbread Biscotti (Gluten Free)
Gluten Free Gingerbread Biscotti are easy to make and so delicious. These biscotti are a must make this holiday season!
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.
Nutrition Facts
Gingerbread Biscotti (Gluten Free)
Amount Per Serving
Calories 136
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg6%
Sodium 47mg2%
Potassium 103mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 0.05mg0%
Calcium 47mg5%
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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