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Perfect, and perfectly delicious, grain-free vegan biscotti made with chickpea flour & coconut flour! Healthy, simple to make, and gluten-free, too. With a simple swap, you can also make them oil-free.
Biscotti are wonderful cookies to keep on hand: not too sweet, endlessly variable, and just the thing to go with a favorite cup of coffee or tea.

So how about a delectable option that is easy to make & delicious, as well as vegan and grain-free? Perhaps with an oil-free option, too?

Done!

Recipe Benefits

  • Vegan (egg-free and dairy-free)
  • Grain-free
  • Gluten-free
  • Oil-free option
  • Versatile (easy to change the flavors with spices, extracts, and add-ins)
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Ingredients for Grain-Free Vegan Biscotti

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need a small amount of water. I add salt, too, but it is always adjustable/optional, depending on your needs.

The recipe uses my trusty, grain-free combination of chickpea flour and coconut flour, just like I used in my grain-free vegan cupcakes posted yesterday.

The high protein content of the chickpea flour allows it to work double as a flour and egg substitute, with the same result each time. Coconut flour contributes lightness to the finished biscotti, as well as a natural sweetness.

How to Make Grain-Free Vegan Biscotti

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

  • Reduce oven temperature to 250°F (125C).Cut rectangle crosswise into 1/2-inch (1 cm) slices. Place slices, cut side down, on baking sheet.
  • Bake for 25 minutes. Let cool on sheet for 1 minute, then transfer to wire racks to cool completely.

FAQ

How Do I Store Biscotti?

Store the cooled biscotti in an airtight container at room temperature for 1 week or the freezer for up to six months.

What is the Taste & Texture of the Biscotti?

I am Goldilocks in all matters biscotti: not too hard, not soft, but just right. These biscotti have a pleasant crunch that will hold up in dunking, but they are tender enough to savor solo.

The combination of chickpea and coconut flours creates a neutral background flavor that can be varied in countless ways.

What Can I Use in Place of Coconut Sugar?

An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

What Can I Use in Place of Avocado Oil?

An equal amount of olive oil, safflower oil or melted coconut oil can be used in place of the avocado oil.

How Do I Make the Biscotti Oil-Free?

Replace the water and oil with 6 tablespoons of full-fat coconut milk.

Can I Vary the Flavor of the Biscotti?

Yes! Like other biscotti recipes, you can flavor these in multiple ways, both with the flavor additions (for example, citrus zests, extracts, and spices) as well as add-ins (chocolate chips, dried fruits, seeds and nuts).

Happy baking!

Grain-Free Vegan Biscotti (oil-free option)

Grain-Free Vegan Biscotti (oil-free option)

Yield: 20 biscotti
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Perfect, and perfectly delicious, grain-free vegan biscotti made with chickpea flour & coconut flour! Healthy, simple to make, and gluten-free, too.

Ingredients

  • 1 and 1/4 cups (150 g) chickpea flour
  • 1/4 cup (48 g) coconut sugar (see notes for options)
  • 2 tablespoons (14 g) coconut flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons (45 mL) avocado oil (see notes for oil-free)
  • 3 tablespoons (45 mL) water
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 mL) finely chopped dried fruit (e.g., apricots, raisins, cranberries)

Instructions

  1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the chickpea flour, coconut sugar, coconut flour, baking powder, cinnamon and salt.
  3. Add the oil, water, vanilla, and dried fruit to bowl, stirring until blended. Let stand 2 to 3 minutes to thicken.
  4. Place dough on prepared baking sheet and, using moistened hands, shape into a 10x2-inch (22.5x5 cm) rectangle.
  5. Bake in preheated oven for 23 to 26 minutes or until golden and center is set. Let cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 250°F (125C).
  6. Cut rectangle crosswise into 1/2-inch (1 cm) slices. Place slices, cut side down, on baking sheet. Bake for 25 minutes. Let cool on sheet for 1 minute, then transfer to wire racks to cool completely.

Notes

Storage: Store the cooled biscotti in an airtight container at room temperature for 1 week or the freezer for up to six months.

Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Oil Options: An equal amount of olive oil, safflower oil or melted coconut oil can be used in place of the avocado oil.

Oil-free Option: Replace the water and oil with 6 tablespoons of full-fat coconut milk.

Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 59Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 68mgCarbohydrates 8gFiber 1gSugar 5gProtein 1g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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13 Comments

  1. These are AMAZING with “Enjoy Life” chocolate chips added in too 🙂 Thank you so much for taking the time to create this recipe – it is a new favourite in my baking rotation! I hide them in the freezer and they are surprisingly good cold right out of there too 🙂

  2. Thanks for the clarification! I’m inclined to try them. One more question, do they have that beanlike taste, since it has chickpea flour?

    1. Hi Sophia,

      I am going to revise what I state here–I realize that some whole psyllium husks are listed as “powder” and that is perfect for use here. What I am referring to is the finely ground powder used specifically to treat intestinal distress.

  3. These were delicious!! My husband and picky teenage son gobbled several of them up after coming out of the oven. I will definitely be making these again! Thank you for sharing.

  4. Now I have two recipes I really want to try.. in fact, these look better than the cupcakes. Woohoo! Thanks for sharing, Camilla. 🙂