Skip to Content

100% Oat Biscotti {vegan, flourless, GF}

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

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:

Yield: 32 biscotti

100% Oat Biscotti {vegan, flourless, GF}

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

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!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 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

Instructions

  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.

Notes

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sam

Friday 6th of May 2022

Can I use honey or maple syrup instead of coconut sugar?

Camilla

Sunday 8th of May 2022

Hi Sam, Yes, that should work fine. Use the same amount (1/2 cup) but you may need to reduce the amount of milk/water. Start with 3 tablespoons of the milk or water, add up to the full amount as needed.

Gail

Monday 25th of April 2022

I do not have a food processor to pulse the oats down, can I use GF oat flour?

Camilla

Monday 25th of April 2022

Hi Gail, Absolutely! I have added a note in the recipe (thank you, I am sure others may wonder the same). Use the same weight (225 g) which is about 2 cups of oat flour, less a tablespoon.

Kathy

Monday 15th of March 2021

Will these work without the dried fruit? I’m on a very restrictive diet at this time & can’t have them.

Camilla

Tuesday 16th of March 2021

Yes, definitely, Kathy!

LouAnn

Saturday 21st of November 2020

I cannot have any oils or vegan butter. Could I sub almond butter for that coconut oil?!

Camilla

Sunday 22nd of November 2020

That should work well, LouAnn. YOu may need to add a tiny bit of water along with the nut butter ,deending on how thick the nut butter is :)

4-Ingredient Vegan Almond Flour Biscotti (Keto Option) | power hungry

Tuesday 22nd of September 2020

[…] 100% Oat Biscotti […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe