Gluten-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.



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

12 teaspoons vanilla

1/3 cup monk fruit sugar (2 oz) 56 g

1/4 cup maple syrup (3 oz)

water if needed


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.