Reliable, and perfectly satisfying, grain-free vegan biscotti made with chickpea flour & coconut flour! Nourishing, plain to make, and gluten-free, too.With a plain swap, you can also make them oil-free.
Biscotti are wonderful cookies to keep on hand: not too sweet, endlessly variable, and just the thing to go with a go-to cup of coffee or tea.

So how about a delectable option that is straightforward to make & satisfying, as well as vegan and grain-free? Perhaps with an oil-free option, too?

Done!

Recipe Benefits

Vegan (egg-free and dairy-free)
Grain-free
Gluten-free
Oil-free option
Versatile (straightforward to change the flavors with spices, extracts, and add-ins)

Ingredients for Grain-Free Vegan Biscotti

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

chickpea flour
coconut sugar (see notes for options)
coconut flour
baking powder
cinnamon
avocado oil (see notes for options, as well as for oil-free)
vanilla extract
finely chopped dried fruit (e.g., apricots, raisins, cranberries)

You will also need a small amount of water. I add salt, too, but it is always adjustable/optional, depending on your needs.

The recipe uses my trusty, grain-free combination of chickpea flour and coconut flour, just like I used in mygrain-free vegan cupcakesposted yesterday.

The high protein content of the chickpea flour allows it to work double as a flour and egg substitute, with the same result each time. Coconut flour contributes lightness to the finished biscotti, as well as a natural sweetness.

How to Make Grain-Free Vegan Biscotti

Note that the complete instructions are also in the recipe card below.

Reduce oven temperature to 250°F (125C).Cut rectangle crosswise into 1/2-inch (1 cm) slices. Place slices, cut side down, on baking sheet.
Bake for 25 minutes. Let cool on sheet for 1 minute, then transfer to wire racks to cool completely.

FAQ

How Do I Store Biscotti?Store the cooled biscotti in an airtight container at room temperature for 1 week or the freezer for up to six months.
What is the Taste & Texture of the Biscotti?I am Goldilocks in all matters biscotti: not too hard, not soft, but just right. These biscotti have a pleasant crunch that will hold up in dunking, but they are tender enough to savor solo. The combination of chickpea and coconut flours creates a neutral background flavor that can be varied in countless ways.
What Can I Use in Place of Coconut Sugar?An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.
What Can I Use in Place of Avocado Oil?An equal amount of olive oil, safflower oil or melted coconut oil can be used in place of the avocado oil.
How Do I Make the Biscotti Oil-Free?Replace the water and oil with 6 tablespoons of full-fat coconut milk.
Can I Vary the Flavor of the Biscotti?Yes! Like other biscotti recipes, you can flavor these in multiple ways, both with the flavor additions (for example, citrus zests, extracts, and spices) as well as add-ins (chocolate chips, dried fruits, seeds and nuts).

Happy baking!

Grain-Free Vegan Biscotti (oil-free option)

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 20 biscotti

Ingredients

1.25 cups chickpea flour
1/4 cup coconut sugar (see notes for options)
2 tablespoons coconut flour
1.5 teaspoons baking powder (certified GF, as needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons avocado oil (see notes for oil-free)
3 tablespoons water
1 teaspoon vanilla extract
1/4 cup finely chopped dried fruit (e.g., apricots, raisins, cranberries)

Method

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper .
In a medium bowl , whisk together the chickpea flour , coconut sugar , coconut flour , baking powder , cinnamon and salt.
Add the oil, water, vanilla, and dried fruit to bowl, stirring until blended. Let stand 2 to 3 minutes to thicken.
Place dough on prepared baking sheet and, using moistened hands, shape into a 10×2-inch (22.5×5 cm) rectangle.
Bake in preheated oven for 23 to 26 minutes or until golden and center is set. Let cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 250°F (125C).
Cut rectangle crosswise into 1/2-inch (1 cm) slices. Place slices, cut side down, on baking sheet . Bake for 25 minutes. Let cool on sheet for 1 minute, then transfer to wire racks to cool completely.

Notes

Storage: Store the cooled biscotti in an airtight container at room temperature for 1 week or the freezer for up to six months. Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar . Oil Options: An equal amount of olive oil , safflower oil or melted coconut oil can be used in place of the avocado oil . Oil-free Option: Replace the water and oil with 6 tablespoons of full-fat coconut milk.