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Chickpea flour biscotti thins with cranberries and almonds are a perfect coffee- or tea-time treat! They are vegan, grain-free, and only 44 calories each.

vegan biscotti thins stacked on top of parchment paper over a colorful napkin
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Grain-Free & Vegan Biscotti Thins

These crispy, crunchy biscotti thins are my new favorite snack. And dessert. And breakfast on the run. They are based on a cookie that I have purchased on multiple occasions–almondina. As much as I like them, I cringe at the price, often more than five dollars for a miniscule package filled with no more than a dozen or so cookies.

So I made my own version.

This version strays from the original in that I used chickpea flour in place of all purpose flour and eggs. It works like a charm! The resulting cookies have lots of nutrition plus great flavor and crunch, all at a fraction of the price of the packaged version (cheap-o me). Love!

chickpea flour biscotti thins on parchment paper atop a blue painted aged board

An Easy Bake (But Plan Ahead)

These thins are very easy to make, but, they do require some planning ahead because, like all biscotti, they need to bake twice, first in loaf form, second in sliced form.

How to Make Chickpea Flour Biscotti Thins

The initial dough is a one-bowl affair: whisk the dry ingredients (chickpea flour, baking powder, salt, etc.), add the wet (milk, oil, extract), and last, stir in the almonds and cranberries.

The dough goes into a 9×5 inch pan (it’s closer to a batter than a dough, so a pan is necessary to keep the uniform shape).

Chickpea flour browns more quickly than wheat flour, so this initial bake is at 300F, which allows the initial cookie “loaf” to become quite firm without overbrowning.

bakedbiscotti thins loaf on a cooling rack

I like to give the nuts and dried fruit a rough chop before adding to the dough because it makes the slicing, in phase 2, so much easier.

The advantage of chopping fruits and nuts applies to all biscotti, but especially so with these thin slices(which are slightly less than 1/4-inch in thickness). The knife is less likely to catch on big pieces and leave you with a pile of crumbs. Additionally, a rough chop ensures plenty of crunchy and fruity bits in every slice and bite!

vegan chickpea flour biscotti thins being sliced off of a larger laof

Be sure to let the cookie loaf cool entirely before attempting to slice it. It slices easily with a serrated knife once completely cooled, but (trust me, I was impatient with an earlier batch) it will crumble if you rush things and attempt slicing while still warm-ish. I managed to restrain myself from eating more than a cup of crumbles (even mistakes can double as a delicious reward :)).

For the Least Crumbles, Chill the Baked Loaf

If you have the time, consider wrapping and chilling the baked loaf for an hour, or up to a day, before the second bake. A chilled loaf is so much easer to slice, and will produce the fewest crumbles, too.

Keep the Oven on Low Heat for the 2nd Bake

It took several batches (of browned and burned slices) to realize that I needed to keep the oven temperature as low as possible for the second bake.

The goal of the second bake is to thoroughly dry out the cookies, so that they will become and remain crisp, without  turning to ashes on the baking sheet. Setting the oven to 175F, and baking for an hour, works perfectly. After the hour of baking, turn off the heat and let the cookies remain in the oven for another hour to dry further.

two vegan biscotti thins on a piece of white parchment paper.

The results are crunchy, lightly sweet and ideal for noshing and nourishing anytime, anywhere.

Happy baking, everyone!

  1. Almond Coconut Flour Biscotti {vegan, grain-free}
  2. 4-Ingredient Vegan Almond Flour Biscotti {Keto Option}
  3. Vegan Pumpkin Almond Flour Biscotti {keto option}
  4. Healthy 2-Ingredient Coconut Biscotti {Vegan, Keto Option}
  5. Strawberry Almond Flour Crumble {Vegan, Keto Option}

vegan biscotti thins stacked on top of parchment paper over a colorful napkin

Chickpea Flour Biscotti Thins {vegan, grain-free}

Yield: 28 biscotti thins
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours

Chickpea flour biscotti thins with cranberries and almonds are a perfect coffee- or tea-time treat! They are vegan, grain-free, and only 44 calories each.


  • 1 and 1/4 cups (150 g) chickpea flour
  • 1/3 cup coconut sugar (or granulated sugar of choice)
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cardamom or cinnamon (optional)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup milk (nondairy or dairy)
  • 1 tablespoon vegetable oil (I used olive oil)
  • 1/2 teaspoon almond extract
  • 1/2 cup whole almonds, coarsely chopped
  • 1/2 cup dried cranberries, coarsely chopped


  1. Preheat oven to 300F. Grease or spray a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, cardamom and salt. Add the milk, oil and almond extract, stirring until blended and smooth. Stir in the almonds and cranberries. Spoon and spread dough into prepared pan.
  3. Bake in the preheated oven for 50 minutes. Transfer to a cooling rack and cool completely in pan.
  4. Preheat oven to 175F. Line a large baking sheet with parchment paper.
  5. Remove cooled loaf to a cutting board. Using a serrated knife, cut loaf crosswise into thin slices (just under 1/4-inch in thickness). Arrange slices on and ungreased baking sheet
  6. Bake in the preheated oven for 1 hour. Turn off oven and let cookies remain in oven for an additional hour. Cool completely.


Loaf pan tip: If your loaf pan is dark metal, I recommend lining it with parchment paper to prevent the cookies from over-browning at the edges during the first bake.

Storage: Store the cookies in an airtight container or tin at room temperature for up to 2 weeks or freeze for up to 3 months.

Nutrition Information
Yield 28 Serving Size 1 biscotti thin
Amount Per Serving Calories 44Total Fat 1.5gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0.1mgSodium 42.7mgCarbohydrates 6.9gFiber 0.8gSugar 4.5gProtein 1.4g

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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. Just a quick note – your printer friendly option includes add noted by another reader. Would you please correct. The add overlays the recipe and cannot be read.

    Thank you

  2. Hi Camilla

    Thank you for a wonderful and addictive recipe, the chickpea flour biscotti did not last very long ?.

  3. I like your recipes, but it is so annoying and wasteful to have the ingredient amounts in your printer friendly option be covered with advertising for Pinterest instagram facebook Twitter and other ways to advertise. This not printer friendly and now I have a recipe page that is useless and I wasted ink and paper getting nothing. Please fix this and fellow recipe makers – beware!

    1. Hi Patti,

      I am sorry that is happening with your printer.

      I checked with 10 different recipes and did not have the problem you are experiencing. When you click print recipe on the recipe card, it shows the layout with an ad and the social media buttons from my site, but those do no print. Even when you click print from there to get the print preview, there are no ads or social media buttons. I tried this on my husband’s and my son’s printers as well.

  4. Wow just wow!! I have made 3 of your recipes in less than 24hrs. This one, this almond flour biscotti and the Graham crackers. They are all fabulous!! I found your chickpea sandwich bread 3 weeks ago and that was excellent as well!! For this one I did dates, and almonds with pumpkin pie spice (1/2 tsp) they are so yummy. I love that this and the AF biscotti are great before you even double bake, just like a cookie bar!! I have a running list …. nope basically your whole recipe list… of what I want to make. THANK YOU!!!

  5. Hi Camilla,
    I have just read that Besan flour is different to Garbanzo flour,
    Can you please let me know will it make a difference to your recipe which I use.
    Thank you

    1. Hi Mary,
      I have seen a popular site that asserts that, but it is not accurate. Besan and garbanzo bean flour are interchangeable, measure for measure (I have bags of besan and chickpea/garbanzo bean flour in my pantry as I type; I use them both). The weights are the same for both (1/4 cup is 30 g). Both are flours made from chickpeas (Cicer arietinum), hence both are “chickpea flour.” The one difference between the two is the type of chickpeas used to make the flour, which is largely determined by region. The two types of chickpeas are desi and kabuli. Desi (smaller, and can be black, dark brown, green, speckled, and more) are cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran, hence the Indian chickpea flour labeled besan is typically made from desi chickpeas. Kabuli chickpeas (large, lighter in color) are the most common chickpea variety grown in North America and the Mediterranean, hence garbanzo flour/chickpea flour produced in these regions is typically from kabuli chickpeas. I have literally made all of my recipes with both chickpea flour and besan with equal success. Hope this helps clarify!

  6. Oh my goodness. You are a genius. These are amazing!I love love love biscotti and these did not disappoint. I made them with macadamia nuts and dried cherries and I can assure you they won’t be lasting very long.!!! It’s a great template recipe so I’m sure I’ll be experimenting with other flavors too. I see a chocolate one in the near future…. Thanks so much for making my belly so happy 🙂

    1. I cannot begin to tell you how much your sweet and generous comment made my day, Sarah. So happy to know you are a fellow biscotti lover!

    1. Hi Marina,
      Alas, no–coconut flour is so persnickety, it cannot be used as a straight substitute for any other flour. But the GOOD news is that I am going :)to post a recipe for a coconut flour biscotti later this week! Promise! 🙂