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.
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.
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