These Paleo Gingerbread Biscotti are the perfect crunchy, delicious holiday cookie! Naturally gluten and grain free, they’re a yummy festive treat! This post is sponsored by Bob’s Red Mill.
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When it comes to the holidays, I’m all about the gingerbread flavored things. Whether it be Healthy Gingerbread Cashew Butter, Healthy Gingerbread Muffins, a Healthy Gingerbread Latte.. you name it, I’m making it.
While I love all of these things, I love these Paleo Gingerbread Biscotti the most if we’re being honest. A crunchy, perfectly crisp, gingerbread biscotti that is naturally gluten + grain free? Sign me up!
These paleo biscotti are one of my favorite holiday treats – and whether you’re gluten/grain free or not – you will love these lightened up treats!
If you’re looking for other holiday recipes check out these Healthy Christmas Recipes!
If you’ve never had biscotti, they’re traditionally filled with sugar, white flour, and often chocolate. So I gave them a MAJOR makeover and removed the gluten/grains/refined sugar.
What makes these biscotti healthier?
- Gluten/Grain Free – Typically biscotti is made with regular white bleached flour – which is fine for the occasional treat – but really offers no nutritional value. These biscotti are made with paleo baking flour which is a mix of gluten/grain free flours that mimics AP flour
- No refined sugar – these biscotti are sweetened with just pure maple syrup! No refined sugar is needed.
- Healthy Fats – Most biscotti recipes call for butter, but this recipe uses coconut oil instead
Ingredients for Paleo Biscotti:
To make these paleo biscotti you’ll need:
- maple syrup
- coconut oil
- vanilla extract
- Bob’s Red Mill Paleo Baking Flour
- baking soda + baking powder
- cinnamon, ground ginger, nutmeg, cloves
You can find substitutions for all of these ingredients below in the green shaded box.
It’s also helpful to have silpat baking sheets (I swear by these for making cookies!) or parchment paper, as well a baking sheet.
You’re probably thinking… how can you take out sugar, gluten, and grains from a cookie and have it not taste like cardboard. Believe me – I was wondering if it could be done too… and I’m here to tell you IT CAN!
Wanna know why? Cause’ this Bob’s Red Mill Paleo Baking Flour is basically magical.
Never in a million years did I ever think I would call any gluten-free baking flour magical. I’ve tried so many and you know what I’ve gotten when using them? Cookies, cakes, and breads that usually get a big fat FAIL written all over them with a trip to the garbage can.
How to make Paleo Biscotti:
Making paleo biscotti requires a few steps, but it’s totally worth it!
- First- mix together your batter.
- Separate the batter in two.
- Roll into a log-like shape.
- Press the biscotti down to flatten it.
- Bake, then slice + bake again.
- After they’re totally cooked you’ll have perfectly crispy biscotti!
Fair warning.. if you make these.. you’re not going to be able to stop eating them. They’re without a doubt going to disappear verrrry quickly.
Between dipping them in coffee or enjoying them for dessert.. they’re the perfect crispy, slightly sweet treat!
Can you make this recipe with different flour?
I tried making this recipe with a mix of almond, coconut, and tapioca flours – but it did not match the consistency. I recommend purchasing + using the Bob’s Red Mill Paleo Baking Flour, it truly is worth the money!
Substitutions for paleo biscotti recipe:
These cookies aren’t very versatile but here are a few ways you can customize them!
- Vanilla Extract – You can skip the vanilla extract in this recipe + it will turn out fine. It adds flavor, but vanilla extract is super expensive – so it’s fine to skip it!
- Maple Syrup – You can sub maple syrup for honey in this recipe if you’d like.
- Add Ins – This recipe would be great with dried cranberries or chocolate chips added in. Chopped nuts would also be delicious – feel free to get creative!
How to store biscotti:
Biscotti are meant to be crunchy. If you don’t store them correctly you might wind up with soggy biscotti! For proper storage, allow these to cool completely and store them in an airtight glass container.
Unless you have to – I’d recommend to not store these biscotti with other cookies because they can take on the moisture of the other cookies.
You can also freeze these biscotti in a container or freezer bag!
Try these other healthy holiday treats:
Paleo Gingerbread Biscotti
Ingredients
- 1 egg
- 1/2 cup maple syrup
- 1/3 cup coconut oil melted
- 1 tablespoon vanilla extract
- 2.5 cups Bob’s Red Mill Paleo Baking Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions
- Preheat oven for 350.
- Mix all ingredients together in a large bowl until dough is combined, it will be sticky.
- On a lined baking sheet (I used parchment paper) split the dough into two and form two ‘logs’. (Note: spray your hands with olive oil and it will be easier to shape the dough.)
- Form the ‘logs’ to be 2 inches wide and 1 inch high.
- Bake the biscotti at 350 for 25 minutes until they are starting to get golden brown.
- Remove the cookie sheet from the oven and wait 10 minutes for the biscotti to cool. If you don't wait, the biscotti will crumble as you slice. With a very sharp knife – slice the biscotti logs so they are about one inch thick.
- Lay the biscotti on one side + bake for 15 minutes. Remove the biscotti from the oven, flip, and bake for an additional 5-10 minutes until they are crisp.
- Allow the biscotti to cool completely + enjoy!
Angela says
I made these today. My logs, before baking were very smooth after I flattened them. But while baking, they developed very deep cracks along the outer sides of both of them. I did not make any substitutions and spooned/leveled my flour and carefully measured everything out and everything at room temp, with slightly warm melted coconut oil. The flavor is wonderful. I also let sit out 12 minutes to cool and even resharped my knife before cutting but they still crumbled when I was cutting through them. They aren’t pretty at all. I also had to remove them at 23 minutes of baking at 350 the first bake because they were getting dark (a little darker on top than your pictures). I carefully measured the baking temp also so that it stayed at 350 (my oven likes to dip in temp after preheated so every few minutes I kept turning off then immediately turning on to 350 to make sure it was stable at 350). I love them and will keep trying but any idea why I had these issues?
The Clean Eating Couple says
I’m sorry but I really don’t know what could’ve gone wrong here! I wish I could be of more help!
angela says
That’s ok, they still turned out wonderful. Also, after they cooled after the final cooling, I put the oven back to 170 and rebaked them for a short bit then turned the oven off and let them stay in there overnight. In the morning, they were super crispy and stayed crispy until I finished them. I hope you make some more flavors with your biscotti base. I am going to try to come up with a way to make an orange flavored one dipped in dark chocolate-that used to be my favorite to buy but now I am not eating sugar so have to make my own. I will use this recipe and add some things so hopefully not a flop-you are right, the flour is expensive for the little bag you get.
patricia whitley says
I made these today with on change,I used ghee instead of coconut oil. They turned out Great. I am wondering if you think I could incorporate pistachios into the batter without any issues. I am so happy I found your recipes. I am a sugarholic with zero control. I know sugar is not good for cholestorol and arthritis. I justneed something sweet and these fit the bill and I will be looking at your other recipes. God Bless and thanks.
The Clean Eating Couple says
I’m not sure if the pistachios would affect the recipe because I haven’t tried it, but I think it would probably be fine to add a 1/2 cup of it!
Bella says
Could I use agave to ensure a golden, light color and do a vanilla version? Any suggestions?
The Clean Eating Couple says
Sorry but I haven’t tested that substitution so I don’t know how that would work.
Joy says
We absolutely love this biscotti, making it again today for Christmas!!