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–+ servings
vegan biscotti thins stacked on top of parchment paper over a colorful napkin
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5 from 12 votes

Chickpea Flour Biscotti Thins (Vegan, Grain-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.
Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Course: Cookies
Cuisine: American
Keyword: biscotti thins, chickpea flour, chickpea flour biscotti, chickpea flour cookies, no dairy, no eggs, vegan almondina, vegan grain-free biscotti
Servings: 28 biscotti thins
Author: Camilla

Ingredients

  • 1.25 cups chickpea flour
  • 1/3 cup coconut sugar (or granulated sugar of choice)
  • 1 teaspoon baking powder (certified GF, as needed)
  • 1/4 teaspoon ground cardamom or cinnamon optional
  • 1/4 teaspoon salt
  • 1/2 cup nondairy milk (e.g., almond milk, soy milk, cashew milk)
  • 1 tablespoon vegetable oil (see notes for OIL-FREE option)
  • 1/2 teaspoon almond extract
  • 1/2 cup whole almonds coarsely chopped
  • 1/2 cup dried cranberries coarsely chopped
US Customary - Metric

Instructions

  • Preheat oven to 300F (150C). Grease or spray a 9x5-inch (22.5x12.5 cm) loaf pan.
  • 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.
  • Bake in the preheated oven for 50 minutes. Transfer to a cooling rack and cool completely in pan.
  • Preheat oven to 180F (90C). Line a large baking sheet with parchment paper.
  • 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 prepared baking sheet.
  • Bake in the preheated oven for 1 hour. Turn off oven and let cookies remain in oven for an additional hour. Cool completely.

Notes

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.
Oil-free Option: Replace the oil with 1 tablespoon (15 mL) of drippy nut butter or seed butter (e.g., almond butter, peanut butter, tahini, sunflower seed butter)
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

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