Vegan Almond Coconut Flour Biscotti (GF, grain-free)

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4.64 from 22 votes

Vegan Almond Coconut Flour Biscotti (GF, grain-free)

Delicious, crunchy, healthy biscotti made with almond flour and coconut flour instead of grains!

Prep Time10

Cook Time35

Total Time45

Course: Cookies

Cuisine: American

Keyword: almond flour biscotti, coconut flour, coconut flour biscotti, dairy-free, egg-free, grain-free, grain-free vegan biscotti, grain-free vegan cookies, vegan biscotti, wfpb biscotti, wfpb cookies, wfpbno baking, wfpbno biscotti, wfpbno cookies, wfpbno gluten-free grain-free cookies

Servings: biscotti

Author: Camilla

Ingredients

2 tablespoons flaxseed meal or ground chia seeds
1/3 cup water
1 and 1/3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 tablespoons avocado oil or oil of choice
3 tablespoons maple syrup
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
Optional: 1/2 cup sliced almonds

Instructions

Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
In a medium bowl, combine the flaxseed meal and water. Let stand 5 minutes to thicken (these are the flax "eggs").
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
Add the oil, maple syrup, lemon zest, and vanilla to the flaxseed mixture; whisk until blended.
Add the flax mixture from step 2 to the flour mixture, stirring until completely combined. Add the almonds, if using.
Scoop the dough onto the prepared sheet and shape into an even, rectangular log that is about 3 inches (7.5 cm) wide, 12-13 inches (30-32.5 cm) long and 3/4-inch high.
Bake in the preheated oven for 20 to 25 minutes until golden brown and set at the center. Place sheet pan on a cooling rack and let cool for at least 30 minutes (see notes for optimal cutting).
Use parchment liner to lift log to a cutting boar. Cut crosswise into 3/4-inch wide slices. Return parchment to baking sheet and arrange slices, cut side up, on sheet pan. Return to oven and bake 10 minutes; turn over and bake 5 to 10 minutes longer until cut sides are golden. Turn off oven and cool completely in oven.

Notes

Storage: Store the completely cooled biscotti in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Use Real Eggs if Not Vegan: If you do not need the recipe to be vegan, use 2 large eggs in place of the vegan eggs in step 4 (do not make the flax eggs in step 2; real eggs would replace these flax eggs).

Oil-free Option: Replace the oil with an equal amount of unsweetened applesauce, pumpkin puree, banana or nondairy milk.

Flavor Change-Up: Nix the vanilla and add any other flavors you like (e.g., almond extract, other citrus zests, etc.). and add up to 1/2 cup of your favorite mix-ins (e.g., mini chocolate chips, seeds, chopped nuts, etc).

Nutrition