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

Chickpea Flour Biscotti Thins {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 1 hour 50 mins
  • Total Time: 2 hours
  • Yield: 28 biscotti thins 1x
  • Diet: Gluten Free


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. Preheat oven to 300F. Grease or spray a 9×5-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.

  • Category: Cookie
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 biscotti thin
  • Calories: 44
  • Sugar: 4.5 g
  • Sodium: 42.7 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 6.9 g
  • Fiber: 0.8 g
  • Protein: 1.4 g
  • Cholesterol: 0.1 mg

Keywords: vegan grain-free biscotti, no eggs, no dairy, biscotti thins, chickpea flour, chickpea flour biscotti, vegan almondina, chickpea flour cookies,

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