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You can’t pack a bowl of oatmeal to go, so grab a few of my healthy, 100% oat biscotti instead! They are vegan, flourless, gluten-free, nut-free, and 100% delicious!

Flourless, vegan oat biscotti on a wire cooling rack with a colorful napkin
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A Portable Bowl of Oatmeal

I’ve figured out out many things throughout the years. Eating a bowl of oatmeal while running is not one of them.

It’s pretty tough while driving, too.

So I came up with these oat biscotti instead. They fit in your purse, backpack, baggie, running pouch, you name it. No spoon required, and the toppings–milk, dried fruit, flax–are already included. Pretty nifty, right?

It’s my 100% Oat Biscotti!

Vegan, flourless oat biscotti being held in hand

Oat Biscotti Perks

These crunchy numbers are all of the following, and more:

  • Vegan (egg-free, dairy-free)
  • Nut-free
  • Gluten-free
  • Refined sugar-free
  • High in fiber

Here’s how to make them.

Step One: Process the Oats

Begin by pulsing the oats in a food processor until they resemble a coarse flour. It’s fine if some large pieces remain, it makes for a more interesting texture in the end.

Use either old-fashioned or quick-cooking oats, it makes no difference. If you need the biscotti gluten-fee, be sure to choose certified gluten-free oats.

food processor with chopped rolled oats

Step Two: Add the Other Dry Ingredients

Add the remaining dry ingredient to the food processor bowl. These include flaxseed meal, dried cranberries, baking powder, ground cinnamon, and salt. Pulse to combine.

food processor with chopped rolled oats, dried cranberries, flax, coconut sugar, and cinnamon

Step Three: Add the Wet Ingredients

Next, add the wet ingredients to the food processor bowl: nondairy milk (or water), melted coconut oil (or the oil of your choice), and vanilla extract.

Pulse until completely blended and the cranberries are chopped.

Step Four: Shape & Bake

Divide the dough in half and shape into two logs (12×2-inches) on a parchment paper-lined baking sheet.

The dough is sticky, so dip your fingertips in water while shaping the dough.

Unbaked oat biscotti dough, shaped into logs

Bake the logs in a preheated 350F oven for 25 to 30 minutes until golden brown and set at the centers.

Allow the logs to cool completely (up to a day, if you like). Once cooled, transfer the logs to a cutting board and cut into 3/4-inch wide slices.

For long biscotti, cut the logs at a deep diagonal. For short biscotti, simply slice crosswise.

log of baked biscotti dough cut into long diagonal slices

Step Five: Bake a second time

Place the cut biscotti on the same parchment paper lined baking sheet and bake in 300F oven for 20 minutes. This second bake is to dry out the biscotti, making them crispy and crunchy.

Transfer the biscotti to a wire cooling rack and let cool completely.

Vegan oat biscotti stacked on a wire cooling rack.

While perfect for breakfast on the run (both literally and figuratively), these oat-y cookies are equally excellent for healthy snacking or dessert (hello, 4 p.m. tea-time). 

Just like your favorite bowl of oatmeal, you can vary the add-ins many ways. For example, seeds (pepitas, sunflower seeds, chia seeds, hemp seeds) or nuts, or other dried fruits in place of the cranberries (think cherries, raisins, chopped dried apricots or prunes). For the purist, eschew the fruit altogether.

Flourless, vegan oat biscotti on a wire cooling rack with a colorful napkin

Happy baking, and eating!

More Portable Oat Awesomeness:

Flourless, vegan oat biscotti on a wire cooling rack with a colorful napkin

100% Oat Biscotti {vegan, flourless, GF}

Yield: 32 biscotti
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

You can't pack a bowl of oatmeal to go, so grab a few of my healthy, 100% oat biscotti instead! They are vegan, flourless, gluten-free, nut-free, and 100% delicious!


  • 2 and 1/4 cups (225 g) rolled oats (certified GF, as needed)
  • 1/3 cup (75 mL) flaxseed meal
  • 2 and 1/4 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (65 g) dried cranberries (or chopped dried fruit of choice)
  • 1/2 cup (95 g) coconut sugar
  • 1/3 cup (75 mL) nondairy milk or water
  • 1/3 cup (75 mL) coconut oil, melted, or vegetable oil of choice
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (180C°). Line a large baking sheet with parchment paper
  2. In a food processor, pulse the oats into a rough flour. Add the flaxseed meal, baking powder, cinnamon, salt, dried cranberries, and coconut sugar. Pulse to combine.
  3. Add the milk, oil and vanilla. Pulse until the dough comes together and the cranberries are chopped.
  4. Divide dough in half. Place each portion on the prepared baking sheet. Using moistened hands, shape into two parallel 12x2-inch (20x5 cm) rectangles, spaced about 3 inches apart.
  5. Bake in preheated oven for 25 to 30 minutes or until golden and center is set. Let cool completely on baking sheet. Reduce oven to 300°F (150°C).
  6. Place rectangles on a cutting board and cut at sharp diagonals into 3/4-inch (1.75 cm) slices. Place slices, cut side down, on same parchment paper-lined baking sheet. Bake for 20 minutes. Transfer biscotti to wire racks to cool completely.


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

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

Oat Flour Option: If you like, you can use ready-made oat flour. Use the same weight (225 g) which is about 2 cups of oat flour, less a tablespoon.

Nutrition Information
Yield 32 Serving Size 1 biscotto
Amount Per Serving Calories 64Total Fat 3.1gSaturated Fat 2.2gCholesterol 0mgSodium 53mgCarbohydrates 8.3gFiber 1.1gSugar 4gProtein 0.9g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

oat biscotti on a cooling rack with a colorful napkin alongside

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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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  1. How crispy should these be after cooking on a rack? Like crispy crispy like traditional biscotti? They are crispy, but like oatmeal cookie…crispy yet slightly chewy, soft. Should I bake them again to dry them out a tad more?

    1. Hi Jennifer! They should be crispy, but not as (super) hard as some traditional biscotti (the latter can also vary a lot, depending on whether eggs, egg whites, no eggs, fat/not fat used). I would place them back in the oven (it can be turned off with just the residual heat) to dry them out further 🙂

  2. Making this now. Used dates instead of cranberries and it smells so yummy. About to remove from the oven to cool and then getting ready for 2nd bake. Cannot wait! As a family with food intolerances, we miss treats like this and so we’re super excited to try this recipe and share with our gluten free neighbors too!

  3. I was so happy to find a recipe like this, because I love using gf oats. They taste really good however, they did not hold together very well. I followed the directions precisely, and when I went to cut them after completely cooling after the first baking, they just crumbled, and I really didn’t understand how to cut them by your directions. They still taste very good.