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Crunchy, not-too-sweet, dunk-able, vegan almond coconut flour biscotti (made with coconut flour & almond flour). They are grain-free, gluten-free, and delicious! Make them oil-free with one simple swap.
Good morning and happy Monday, everyone! I’m up and going with some significant assistance from my morning brew and a giant bowl oatmeal. I managed to get in some speedwork drills on the treadmill before the sun was up, but honestly, it could have been a dream (I think some–husband included–might say nightmare). I’ll know the answer when the coffee and oats finish revving my engine.
The reason for my morning haze is that I stayed up far too late last night. I wish I could report that it was spent on something fun, but, in my book, it is just as good, perhaps even better: I finished filing a heap of papers that has been tormenting me from a neglected corner of my office.
Yes, living large my friends! I am, in fact, thrilled, because I have had this task on my to-do list too many times to count and now it is DONE. Isn’t that the best feeling? On a Monday morning, no less. It was so worth losing some shut-eye.
Table of Contents
- Bake a Batch Of Grain-free Vegan Biscotti
- Recipe Benefits
- Ingredients
- How to Make Vegan Almond Coconut Flour Biscotti
- FAQ
- How Do the Biscotti Taste?
- How Should I Store the Biscotti?
- I Do Not Need the Recipe To Be Vegan. Can I Use Real Eggs?
- How Do I Make the Biscotti Oil-Free?
- How Can I Vary the Flavors of the Biscotti?
- Related Posts:
- Vegan Almond Coconut Flour Biscotti (GF, grain-free) Recipe
Bake a Batch Of Grain-free Vegan Biscotti
But now, it’s time for a healthy treat. Namely, the recipe for a grain-free, coconut flour biscotti I promised to a reader several weeks ago. It took some trial and error (no, errors), but it was worth it.
The reader is Marina, who wondered if my Chickpea Flour Biscotti Thins could be made with coconut flour. Alas, they cannot, but I pledged to share a recipe that could be made with coconut flour. Here you go, Marina!
Coconut flour is a delicious ingredient, but oy vey, is it ever persnickety! It needs a lot of added structure (e.g., eggs and/or other proteins, starches, or vegan egg substitutes) to make it “work” in baked goods. I am still on a quest to make an all-coconut flour biscotti, but for now, I offer these crave-worthy biscotti, made with a combination of coconut flour & almond flour.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Oil-free option
- No mixer required
How about one last piece of great news to encourage you to make a batch, pronto : these biscotti are packed with great-for-you ingredients and minimal (natural) sugar, qualifying them as breakfast and snack fare, as well as dessert. Hurrah!
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.
- flaxseed meal or ground chia seeds
- almond flour
- coconut flour
- baking soda
- avocado oil (or oil of choice; an oil-free option is included in the recipe notes)
- maple syrup
- lemon zest
- vanilla extract
- Optional: 1/2 cup sliced almonds
You will also need a small amount of water and optional/adjustable salt.
How to Make Vegan Almond Coconut Flour Biscotti
Note that the complete directions are also in the recipe card below.
- 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.
Happy baking and eating, everyone!
FAQ
How Do the Biscotti Taste?
These biscotti are everything biscotti should be –crunchy, dunkable, not too sweet and not too hard–with the bonus of being easier (and faster) to make than traditional biscotti (i.e., you can make them before you are fully awake or while trying to stay awake; I tend to bake in one of these two states of being :))
How Should I Store the Biscotti?
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.
I Do Not Need the Recipe To Be Vegan. Can I Use Real Eggs?
Yes! Use 2 large eggs in place of the vegan eggs in step 4 (do not make the flax eggs in step 2; the real eggs replace these flax eggs).
How Do I Make the Biscotti Oil-Free?
Replace the oil with an equal amount of unsweetened applesauce, pumpkin puree, banana or nondairy milk.
How Can I Vary the Flavors of the Biscotti?
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).
Related Posts:
- 4-Ingredient Vegan Almond Flour Biscotti {Keto Option}
- Vegan Pumpkin Almond Flour Biscotti {keto option)
- Healthy 2-Ingredient Coconut Biscotti {Vegan, Keto Option}
- Chocolate Chickpea Flour Muffins {vegan, grain-free}
- 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
- Vegan Gluten-Free Protein Biscotti
Vegan Almond Coconut Flour Biscotti (GF, grain-free)
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").
- 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.
First of all, I am happy to have found you online last evening AND that I can search under WFPB. That makes life easy! You have an amazing assortment and number of recipes!
So the first recipe I made was this Almond Coconut Biscotti. It did not fail to impress! I used almond slices,
and orange peel that I had dried and pulverized to a powder, that lent itself to a delicate citrus flavor.
I let the bar cool for 30 minutes, (it was still warm to the touch but cut nicely without crumbling.)
It was still very soft inside. I followed directions and baked further on each end. I baked, an additional 30 minutes at 325°F, in addition to your directions.
They are perfect and delicious!!
Thank you for this delight!
Maybe I better check my oven temperature…🌞
I am so happy you like the recipe, Kathy! Kudos for adjusting on the fly (I swear by my cheap little Ben thermometer for double checking the heat on my oven). I love the sound of your additions 🙂
These came out really good, thanks!
Good morning. I too am a bit confused. Where do you use eggs in this recipe regardless if it’s keto or vegan? You made reference to step one.
I am looking forward to trying this and your pumpkin Biscotti recipes.
Thanks in advance
Susan
Hi Susan,
Apologies that my instructions were less than clear. Thank you for alerting me–I have added some additional language that I hope will make the process (including the options) more straightforward.
Hello! Are there supposed to be eggs in this? There is a note in the bottom about eggs but no eggs listed in ingredients. I just made them (without eggs) and they are completely crumbly and unable to pick up. Thanks.
Hi Jen! The note at the bottom of the recipe states that you are welcome to use real eggs, in place of the chia or flax eggs, if you are not vegan.
I am so sorry you had problems with crumbling! Did you make the chia or flax eggs? It sounds like you were able to successfully cut the biscotti logs, yes? Im just trying to figure out what went wrong.
A HUGE thank you for all you do to create and make these recipes available online. Having this resource has taken the stress out of “breaking bread” with friends and family with various food intolerances.
We just celebrated my DIL’s birthday with a box of delicious cookies made from PowerHungry: these biscotti (so good!), your chocolate sunflower seed cookies (unbelievable!), and your gingerbread almond flour cookies (delish!).
Oh Julie, I am SO happy to read this!!! (BTW, what an amazing MIL you are 😍). I cannot tell you how much your comment means to me. Thank you, friend! ❤️❤️❤️
These are very good! I too am lower carb so subbed granular Allulose -but added 3 TBSP of almond milk (to replace the 3 tbsp of liquid from the honey). As you suggested, stuck in the fridge for 40-minutes. It cut right through, without any crumbles. 🙂 I made these into larger Biscotti. After slicking and before going back into the oven, I snuck an end piece and they are so delicious. The coconut flour really helps the almond flour not be so grainy. 🙂 Thanks for a great recipe!
So glad that these worked out for you, Gary!
I made these biscotti last night. I added about 1/2 cup toasted coconut with the almonds. They are quite good. I let the loaf cool completely before I cut it. I had no problem with crumbling. Definitely a keeper.
So happy to hear thy worked for you, Robin! Cooling completely is definitely the key to limit crumbling 🙂
Thank you for creating this recipe! The flavor turned out great, however, they are falling apart.. I had a hard time cutting them w/o them breaking up. I know these “flours” are so finicky. Any idea how I can prevent them from crumbling? Thank you!
Hi Heather,
Sorry to hear about the crumbling! I do have a trick. I mention it in a much later post (vegan almond flour biscotti)–it works for all biscotti! After the first bake, cool the log completely (go ahead and turn off the oven). CHILL the cooled log for at least an hour until cold (or place in the freezer for about 30 minutes). The log should hold together well when you slice it (no crumbles :))
How can I make this recipe keto? I want to eliminate the syrup…..please and thanks!
Hi Anne,
There are a number of keto-friendly liquid sweeteners on the market you could use in place of the honey.
Hi!
Whats the shelf life? Can it be stored in a normal snck jar in pantry for 2 weeks at least?
Thanks
Hi Mandeep,
Sorry, it seems I left out the storage info, I will add it! These keep best in a tin (so that they do not get moist) at room temperature, or freeze for up to 6 months.