Vegan Gluten-Free Protein Biscotti

Vegan gluten-free protein biscotti, a perfect recipe to justify cookies for breakfast or a healthy treat! This version can be made with the gluten-free flour of your choice, and makes a wonderful DIY gift for fellow fitness friends.

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You have a container (or two) of protein powder, purchased a while back, and you keep meaning to add it to your smoothies (when you get around to making a smoothie); this is a crunchy, munch-y alternative, perfect anytime you need a healthy treat to nibble alongside a cup of coffee, tea, or anything potable. It’s also perfect if you think cookies for breakfast is brilliant.

This particular recipe came together on a whim. I was meeting up with a friend for coffee and wanted to bring something to thank her for the excellent bedtime brain-candy book she recently passed my way. Several facts guided this recipe’s development: (1) She loves biscotti (she buys 1 or 2 every time we meet for coffee); (2) she is a fellow fitness geek; (3) she is always on the lookout for new ways to incorporate protein into her diet.

I decided she needed a protein-boosted biscotti recipe to enjoy now (from my oven) and make later (in her oven). After a few minutes of grabbing this-and-that from my pantry, then referencing several of the biscotti recipes I have developed in the past, I ended up with these slender, crunchy cookies, chock full of toasted almonds and some random chunks of chocolate.

Recipe Benefits

• Vegan (egg-free, gluten-free)
• Gluten-free
• High in protein (4 grams per biscotto)
• Made in one bowl
• 65 calories each
• Easy
• Versatile (change the flavors and add-ins)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Quinoa flour (or the all-purpose GF flour of choice. Or regular flour if not GF)
• Plant-based vanilla protein powder (I used Vega sport)
• Coconut sugar
• Baking powder
• Optional spices
• Salt
• Unsweetened applesauce or pumpkin puree
• Neutral vegetable oil (e.g., avocado oil, melted coconut oil, olive oil)
• Vanilla extract
• Optional Stir-Ins: For example, chopped dried fruit, cacao nibs, chopped chocolate, or nuts

How to Make Vegan Gluten-Free Protein Biscotti

Biscotti gets a bad rap for being tricky or complicated. Do not believe a word of it. It is one of the more forgiving cookies and is simple to make and bake.

Step One: Preheat the Oven and Prepare the Baking Sheet

Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.

Step Two: Make the Biscotti Dough

In a large bowl, whisk the flour, protein powder, coconut sugar, baking powder, optional spice, and salt. Add the pumpkin, oil, and vanilla to the bowl. Add any stir-ins, if using. Mix until just blended.

Step Three: Shape the Dough

Divide the dough into two portions and place on the prepared baking sheet. Using damp hands, press and shape each portion of dough into a 12×3-inch (30x 7.5 cm) log.

Step Four: First Bake

Bake for 20 to 25 minutes, until the logs are set and brown. Remove from oven and let cool for 15 to 20 minutes.

Step Five: Slice the Biscotti Logs

Reduce oven temperature to 300F (150C).

Slice the biscotti logs at a 45-degree angle into 14 slices (about 3/4-inch thick). Lay flat on the same baking sheet.

Step Six: Second Bake

Return the biscotti to the oven. Bake for 10 to 15 minutes until lightly browned. Transfer the biscotti to a wire rack. Cool completely.

This is a simple, gently sweet cookie ideal for anytime of day, but especially if you are fond of crunchiness in the morning (check!). I genuinely think it is perfect straight up, but a handful of your favorite dried fruit, some cacao nibs, seeds, nuts, or the combination of dark chocolate and almonds I added for this batch is always splendid.

How to Store Vegan Gluten-Free Protein Biscotti

Store the biscotti in an airtight container at room temperature for up to 2 weeks or freezer for up to 6 months.

Tips for Making Great Biscotti

• Do not shape the logs of dough too wide. The dough will spread as it bakes, plus you can cut it as long as you like once baked by slicing on the diagonal.
• If you have the time and inclination, completely cool and briefly chill the biscotti after the first bake. Why? This make it very easy to slice the biscotti without crumbles. This recipe, however, crumbles very little compared to most biscotti recipes (yay!).
• Err on the side of less rather than more time for the second bake. The biscotti will continue to harden as they cool, and while you want significant crunch, you also should aim to keep your teeth intact. Also, the protein powder in the recipe makes these biscotti brown more quickly.
• Do your best to get all the biscotti slices roughly the same thickness. You do not need to whip out the ruler (although…I do. Once a math geek, always a math geek), but you want to avoid some slices getting over- or under-brown.

Happy baking!

Related Recipes:

• Almond Coconut Flour Biscotti {vegan, grain-free}
• 4-Ingredient Vegan Almond Flour Biscotti {Keto Option}
• Vegan Pumpkin Almond Flour Biscotti {keto option)
• Grain-Free Vegan Biscotti {made w/ Coconut & Chickpea Flours}
• Chickpea Flour Biscotti {vegan, grain-free}

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Vegan Gluten-Free Protein Biscotti

By: Camilla

Vegan gluten-free protein biscotti, a perfect recipe to justify cookies for breakfast or a healthy treat. This version can be made with the gluten-free flour of your choice, and makes a wonderful DIY gift for fellow fitness friends.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 28 biscotti

Ingredients 

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• ▢ 1 and 1/4 cups quinoa flour, see notes for multiple options
• ▢ 1/2 cup 82 g plant-based vanilla protein powder (I used Vegan sport)
• ▢ 1/3 cup 48 g coconut sugar
• ▢ 1 and 1/2 teaspoons baking powder
• ▢ Optional: 1 teaspoon spice, e.g., cinnamon, cardamom, pumpkin pie spice
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup 118 mL unsweetened applesauce or pumpkin puree
• ▢ 1/3 cup 79 mL neutral vegetable oil (e.g., avocado oil, olive oil, melted coconut oil)
• ▢ 1 teaspoon vanilla extract
• ▢ Optional: up to 1/2 cup total, such as chopped dried fruit, nuts, chocolate chunks, cacao nibs

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
• In a large bowl, whisk the flour, protein powder, coconut sugar, baking powder, optional spice, and salt.
• Add the applesauce or pumpkin, oil, and vanilla to the bowl. Stir until blended and then add any stir-ins, if using.
• Divide the dough into two portions and place on the prepared baking sheet. Using damp hands, press and shape each portion of dough into a 12×3-inch (30x 7.5 cm) log.
• Bake for 20 to 25 minutes, until the log is set and brown. Remove from oven and let cool for 15 to 20 minutes. Reduce oven temperature to 300F (150C).
• Slice the biscotti at a 45-degree angle into 16 slices (about 3/4-inch thick). Lay flat on the same cookie sheet and return to the oven for 10 to 15 minutes until lightly browned.
• Transfer biscotti to a wire rack. Cool completely.

Notes

Storage: Store the biscotti in an airtight container at room temperature for up to 2 weeks or freezr for up to 6 months.

Quinoa flour options: An equal amount of the gluten-free flour blend of your choice can be used in place of the quinoa flour. If you are not in need of a GF recipe, use an equal mount of all-purpose flour, white whole wheat flour, or spelt flour.

Nutrition

Serving: 1biscotto | Calories: 65kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 51mg | Fiber: 1g | Sugar: 3g

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