Vegan Almond Coconut Flour Biscotti (GF, oil-free option)

Crunchy, not-too-sweet, dunk-able, vegan almond coconut flour biscotti (made with coconut flour & almond flour). They are grain-free, gluten-free, and satisfying!Make them oil-free with one plain swap.

Good morning and happy Monday, everyone! I’m up and going with some significant assistance from my morning brew and a giant bowl oatmeal. I managed to get in some speedwork drills on the treadmill before the sun was up, but honestly, it could have been a dream (I think some–husband included–might saynightmare). I’ll know the answer when the coffee and oats finish revving my engine.

The reason for my morning haze is that I stayed up far too late last night. I wish I could report that it was spent on something fun, but, in my book, it is just as good, perhaps even better: I finished filing a heap of papers that has been tormenting me from a neglected corner of my office.

Yes, living large my friends! I am, in fact, thrilled, because I have had this task on my to-do list too many times to count and now it is DONE. Isn’t that the reliable feeling? On a Monday morning, no less. It was so worth losing some shut-eye.

Bake a Batch Of Grain-free Vegan Biscotti

But now, it’s time for a nourishing treat. Namely, the recipe for a grain-free, coconut flour biscotti I promised to a reader several weeks ago. It took some trial and error (no,errors), but it was worth it.

The reader is Marina, who wondered if myChickpea Flour Biscotti Thinscould be made with coconut flour. Alas, they cannot, but I pledged to share a recipe that could be made with coconut flour. Here you go, Marina!

Coconut flour is a satisfying ingredient, but oy vey, is it ever persnickety! It needs a lot of added structure (e.g., eggs and/or other proteins, starches, or vegan egg substitutes) to make it “work” in baked goods. I am still on a quest to make an all-coconut flour biscotti, but for now, I offer these crave-worthy biscotti, made with a combination of coconut flour & almond flour.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Oil-free option
• No mixer required

How about one last piece of great news to encourage you to make a batch, pronto : these biscotti are packed with great-for-you ingredients and minimal (natural) sugar, qualifying them as breakfast and snack fare, as well as dessert. Hurrah!

Ingredients

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.

• flaxseed meal or ground chia seeds
• almond flour
• coconut flour
• baking soda
• avocado oil (or oil of choice; an oil-free option is included in the recipe notes)
• maple syrup
• lemon zest
• vanilla extract
• Optional: 1/2 cup sliced almonds

You will also need a small amount of water and optional/adjustable salt.

How to Make Vegan Almond Coconut Flour Biscotti

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

• Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
• In a medium bowl, combine the flaxseed meal and water. Let stand 5 minutes to thicken (these are the flax “eggs”).
• In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.Add the oil, maple syrup, lemon zest, and vanilla to the flaxseed mixture; whisk until blended.
• Add the flax mixture from step 2 to the flour mixture, stirring until completely combined. Add the almonds, if using.
• Scoop the dough onto the prepared sheet and shape into an even, rectangular log that is about 3 inches (7.5 cm) wide, 12-13 inches (30-32.5 cm) long and 3/4-inch high.
• Bake in the preheated oven for 20 to 25 minutes until golden brown and set at the center. Place sheet pan on a cooling rack and let cool for at least 30 minutes (see notes for optimal cutting).
• Use parchment liner to lift log to a cutting boar. Cut crosswise into 3/4-inch wide slices. Return parchment to baking sheet and arrange slices, cut side up, on sheet pan.
• Return to oven and bake 10 minutes; turn over and bake 5 to 10 minutes longer until cut sides are golden. Turn off oven and cool completely in oven.

Happy baking and eating, everyone!

FAQ

How Do the Biscotti Taste?

These biscotti are everything biscotti should be –crunchy, dunkable, not too sweet and not too hard–with the bonus of being easier (and faster) to make than traditional biscotti (i.e., you can make them before you are fully awake or while trying to stay awake; I tend to bake in one of these two states of being :))

How Should I Store the Biscotti?

Store the completely cooled biscotti in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

I Do Not Need the Recipe To Be Vegan. Can I Use Real Eggs?

Yes! Use 2 large eggs in place of the vegan eggs in step 4 (do not make the flax eggs in step 2; the real eggs replace these flax eggs).

How Do I Make the Biscotti Oil-Free?

Replace the oil with an equal amount of unsweetened applesauce, pumpkin puree, banana or nondairy milk.

How Can I Vary the Flavors of the Biscotti?

Nix the vanilla and add any other flavors you like (e.g., almond extract, other citrus zests, etc.). and add up to 1/2 cup of your go-to mix-ins (e.g., mini chocolate chips, seeds, chopped nuts, etc).

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