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Grain-Free Vegan Biscotti {made w/ Coconut & Chickpea Flours}

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

I promised I’d be adding more grain-free, nut-free vegan baked goods, so here comes number two: biscotti!

I designed these biscotti to have the taste and texture of their traditional counterparts.

I wanted them to have to have good crunch, but I’ve never been  a fan of the tooth-breakingly hard biscotti that demand a dunk in coffee before consuming. Nor should they be crumbly cookies loaded with butter and sugar.

I’m Goldilocks in all matters biscotti: not too hard, not soft, but just right. These are just that.


Chickpea Flour + Coconut Flour

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.

Crunchy yet Tender Texture

These biscotti have a pleasant crunch that will hold up in dunking, but they are tender enough to savor solo. Like other biscotti recipes, you can flavor these in any which way to your palate’s content: zests, extracts, spices, chocolate chips or seeds in place of the fruit, you name it.

These are great travelers, even in my running pack :).

Natural coconut sugar gives these biscotti a mellow, subtle sweetness (Completely breakfast friendly. Yes. Breakfast.) I like adding about 1/4 cup of finely chopped dried fruit, but you can also add nuts, seeds, coconut, chocolate chips/chunks, or any combination you choose.

Happy baking!

Yield: 20 biscotti

Grain-Free Vegan Biscotti {made with Coconut & Chickpea Flour}

Grain-Free Vegan Biscotti {made with Coconut & Chickpea Flour}

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

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1 and 1/4 cups (150 g) chickpea flour
  • 1/4 cup 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 fine sea salt
  • 3 tablespoons (45 mL) avocado oil (see notes for options)
  • 3 tablespoons (45 mL) water
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 mL) finely chopped dried fruit (e.g., apricots, raisins, cranberries)


  1. Preheat oven to 350°F (175°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.


Sugar Options: An equal amount of brown sugar or natural can 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 coconut oil


Did you make this recipe?

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Sunday 7th of February 2021

What can I do to enhance coconut flavor


Wednesday 4th of November 2015

Is it possible to use tapioca starch in place of potato starch?


Wednesday 11th of November 2015

Hi Raj, I have not tried it but for this recipe I think it should be fine since they are so similar :)


Sunday 13th of September 2015

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 :)


Thursday 12th of November 2015

I love it! :)


Sunday 7th of June 2015

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


Thursday 5th of May 2016

Hi Sophia,

No, no bean flavor at all :)


Saturday 30th of May 2015

Just wondering why you can't use husk powder?


Thursday 4th of June 2015

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.

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