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

100% Oat Biscotti {vegan, flourless, GF}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 32 biscotti 1x


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!




  1. Preheat oven to 350°F (175C°). 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 12×2-inch (20×5 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.

  • Category: Cookies
  • Method: Baking


  • Serving Size: 1 biscotto
  • Calories: 64
  • Sugar: 4 g
  • Sodium: 53 mg
  • Fat: 3.1 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 8.3 g
  • Fiber: 1.1 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg

Keywords: biscotti, oats, oat biscotti, vegan, flourless, gluten-free, egg-free, dairy-free, flax, portable breakfast

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