A good gluten-free biscotti, say what? It’s definitely one of the things you miss most where cookies are ever-present. But what if you are not only gluten-free but also vegan?
No worries this recipe is as easy as it is delicious and healthy.
I have you covered! These biscotti are decadent and are super easy to make.
You don’t have to give up your favorite foods just because you are gluten-free and vegan. I recommend making a double batch and keeping them in the freezer. They’ll stay fresh there for a few months, but I’d be shocked if they weren’t eaten up long before that. My kids adore them as a healthy snack. I can barely keep enough of them to last more than a few days.
They are seriously DELICIOUS!
You can mix everything together in the same bowl so there are even fewer dishes to wash.
I like to make this recipe best with Bob's Red Mill flour as it has proved to give the most consistent results.
You also could switch up the recipe by using different add-ins. Our favorite is always mini vegan chocolate chips 😊
If however you are a fruit lover feel free to add 1 cup of chopped dried fruit instead to the batter. And to be decadent add some nuts!
Anyway, these biscotti are going to be a hit in your home.
Gluten-Free Vegan Biscotti
Makes 22-24 Biscotti | Prep time 15 minutes | Cook time 35 minutes
1 cup of Bob's Red Mill 1 to 1 flour
1 cup Bob's Red Mill super fine almond flour
1/3 cup Bob's Red Mill almond protein powder
1/4 teaspoon salt
1 teaspoon baking powder
6 tablespoons coconut oil
2 teaspoons vanilla extract
3 flax eggs
14 Medjool pitted dates
1/4 cup water
1 Cup toppings of choice: 1 cup mini chocolate chips used here
1. Preheat the oven to 350 degrees
2. Line a baking sheet with parchment paper
3. Make the flax egg by mixing 3 tablespoons ground flax with 7 1/2 tablespoons of water, set aside.
4. Using a food processor, process the dates until finely chopped.
5. Add the dates to a bowl and mix in the coconut oil, vanilla, and flax eggs. Stir to combine.
6. Add the dry ingredients.
7. Mix with oiled hands and when you have almost a smooth dough, add in your mix-ins.
8. Divide dough into 2 logs and place it on the parchment-lined baking sheet. Press. down to slightly flatten them
9. Bake at 350 degrees for 20 minutes.
10. Let cool for 10 minutes. Lower the oven to 275 degrees.
11. With a sharp knife, slice each log into 12 slices. Turn each slice on its side.
12. Bake for another 15 minutes until crisp.
13. Turn the oven off and let cool in the oven.
14. Cool, freeze, and enjoy!