Gluten Free Gingerbread Biscotti Recipe - Food Fanatic

Gluten Free Gingerbread Biscotti Recipe

    16 Servings


For the Biscotti:
  • 1 1/4 cups Oat Flour, 127 grams (Certified Gluten Free)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ginger Powder
  • 1/8 teaspoon Salt
  • 3 tablespoons Coconut Oil, At room temperature, it should be the consistency of softened butter
  • 1/3 cup Coconut Sugar, Packed
  • 1 tablespoon Molasses
  • 1 large Egg, At room temperature
  • 1/2 teaspoon Pure Vanilla Extract
For the Glaze:
  • 1/4 cup Strong Brewed Coffee, Cold
  • 1/4 cup Coconut Sugar, Plus 2 tablespoons
  • 1 tablespoon Molasses
  • 1 tablespoon Coconut Oil, At room temperature


  1. Preheat your oven to 325°F and line a cookie sheet with a silpat or parchment paper.
  2. In a medium bowl, stir together the oat flour, baking powder, cinnamon, ginger and salt. Set aside.
  3. In a large bowl, using an electric hand mixer, beat together the coconut oil, coconut sugar and molasses, scraping down the sides as needed. Add in the egg and vanilla extract and beat until creamy and well combined.
  4. Add the oat flour mixture into the sugar mixture and stir until a very sticky, wet dough forms. Scrape the dough onto a large piece of saran wrap, form it into a disc and refrigerate for 20 minutes.
  5. Once your dough is chilled, roll it on a lightly oat-floured surface until it is a 12-inch-long log. Press the dough down until it is about 1/2 inch thick.
  6. GENTLY lift the dough onto the prepared pan. If it miss-shapes at all, just reform with your fingers once it’s on the pan. Bake the log until the edges are JUST golden brown, and the dough starts to form a crust, about 24-25 minutes. Remove from the oven and let cool on the pan for 5 minutes.
  7. Once cooled, using a very sharp, serrated knife slice the biscotti on a diagonal, about ¾” inch thick. Slice VERY carefully so that the biscotti do not crumble. I found it easiest to start my knife at the outer edge of the biscotti (when cutting the diagonal) and working in, as opposed to slicing the middle and working out.
  8. Gently lay the biscotti flat on the pan and bake them again until they are golden brown and dry, about 13-14 minutes, flipping once half way through the baking time. Let cool on the pan completely.

To Make the Glaze:

  1. Once the biscotti are cooled completely, add the coffee, coconut sugar and molasses into a medium pot over high heat. Do NOT stir them together, just let them sit in the pan.*
  2. Once the outsides of the liquid just begin to boil, add in the 1 tablespoon of coconut oil and stir quickly until the coconut oil totally melts. Once melted, boil the mixture two minutes, stirring constantly. Then, turn the heat down to medium and cook the glaze for an additional minute, stirring constantly. It should be thick and able to coat the back of a spoon.
  3. Immediately transfer the glaze to a small bowl and coo for 25 minutes, to allow the glaze to thicken.
  4. Drizzle the cooled glaze over the biscotti and DEVOUR. **


  • It sounds odd to not stir the ingredients, but I’ve tried it with and without stirring and it does affect the texture of the glaze.
  • The glaze will FULLY harden overnight so you can make them the biscotti in advance, or just eat them as is!

Gluten free gingerbread biscotti photo