We have been enjoying these biscottis for over 10 years.
Years ago we had a bakery and this was one of our top selling items.
We became known for them and over the years have tweaked the recipe in regards to using a more variety of nuts and seeds.
Below we have video of us making them and we will provide a variety of different recipe options for them.
Easy biscotti recipe that is gluten, grain, dairy and egg free
CLICK HERE TO SEE A VIDEO OF US MAKING THEM on YOUTUBE
We hope you enjoy this recipe as much as we do.
We love having one with our morning cup of coffee.
A simple snack full of flavor and nutrition.
Have fun creating different flavor combos that you enjoy.
We have also shared a NO BAKE chocolate biscotti recipe that we make as well.
A simple healthy biscotti recipe that makes for a healthy snack
Lori’s kids even love them.
We use a variety of nuts and seeds in this recipe.
So play around with it to find what combo you like.
The main ingredients of this biscotti recipe are:
- nuts
- seeds
- coconut flakes
- sea salt
- maple syrup
- monkfruit sugar – We use the brand Lakanto
- vanilla
Warning they are highly addictive.
Below is the main recipe.
Then under it we will provide other options too, including a chocolate option!
We hope you enjoy these biscotti as much as we do.
PrintGluten-free vegan biscotti recipe
A simple healthy biscotti recipe that goes perfectly with coffee. This biscotti has a slightly crunchy outside with a soft chewy inside that provides a beautiful contrast that blends so nicely together. They are gluten, grain, dairy and egg free.
- Prep Time: 10
- Cook Time: 1-3 hours
- Total Time: 0 hours
- Yield: 15 slices 1x
Ingredients
2 3/4 cups nut/seed flour (do any combo you like) (10 oz) 285 g
1 cup fine unsweetened coconut flakes (not flour) (3 oz) 90 g
1/2 teaspoon sea salt
1–2 teaspoons vanilla
1/3 cup monk fruit sugar (2 oz) 56 g
1/4 cup maple syrup (3 oz)
water if needed
Instructions
1 – If you don’t already have nut flour, you will need to make up your nut and seed flour. Place nuts and seeds into a food processor and pulse together to make semi-fine flour. Place in a bag or bowl and set aside.
2 – Measure out your nut/seed flour and coconut flakes and then place them into a food processor. *You can stir it all up in a bowl if you want
3 – Add in sea salt, vanilla, sugar and pulse lighly to combine everything.
4 – Add in maple syrup and pulse together. If batter is not coming together slowly add in water, 1 tablespoon at a time.
5 – Once biscotti batter starts holding together, dump it out onto a large cutting board. Begin to mold it into a long log shape.
6 – Cut into biscotti shapes. Makes anywhere around 13-15 slices.
7 – Now to cook them you can either dehydrate them in a dehydrator. If you do this option place them onto a mesh-lined dehydrator tray. Dehydrate them at 115-120 degrees for anywhere from 24-60 hours. All depends on how dry you want them, the drier they are the longer the shelf-life.
Or if you want to bake them – we recommend baking them at 300-degrees for about 1 hour. Just know they will brown on the edges. We have baked them at 200 for 2-3 hours before too.
8 – When biscotti are done at the desired texture you want, store them in containers in the fridge.
Here are other biscotti recipe options:
Option 1 –
- 2 cups nuts/seed flour
- 1 3/4 cup fine unsweetened coconut flakes
- 1/2 teaspoon sea salt
- 1-2 teaspoons vanilla or cinnamon
- 1/3 cup sugar (we used monk fruit sugar)
- 1/4 cup maple syrup
- water if needed
Follow the same directions as above.
Option 2 – Using more coconut flakes over nuts/seeds
- 1 1/2 cups nuts/seed flour
- 2 1/4 cup fine unsweetened coconut flakes
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla
- 1/3 cup sugar (we used monk fruit sugar)
- 1/4 cup maple syrup
- water if needed
Follow the same directions above.
Option 3 – CHOCOLATE biscotti
- 2 1/3 cups nuts/seed flour – 285g
- 1/3 cup fine unsweetened coconut flakes – 45 g
- 3/4 cup cocoa power – 70 g
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla or cinnamon
- 1/3 cup sugar (we used monk fruit sugar) – 56 g
- 1/4 cup + 3 tbsp maple syrup – 130 g
- water if needed
Follow the same directions. Due to the cocoa powder you use a bit more maple syrup. If you do add water, slowly add it in.
For all the recipes you want the batter to hold together but not be too wet.
If you do add a little too much water it just makes for a more wet sticky batter. It will still work just a bit more challenging to work with.
Enjoy these gluten-free vegan biscotti cookie recipe.