Looking for a festive gluten and grain free treat? These Paleo Gingerbread Biscotti are the perfect crunchy, delicious holiday cookie! This post is sponsored by Bob’s Red Mill.
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Are you guys even remotely surprised that I’m coming to you with ANOTHER gingerbread recipe?! Cause I’m not. If society is going to only make gingerbread socially acceptable in December… then you better freakin’ believe I’m going to make the most of it.
If you didn’t see it, I already am on a gingerbread roll. Last week, I started off by posting this Healthy Gingerbread Cashew Butter, and finished the week with these Healthy Gluten Free Gingerbread Blender Muffins. Today.. I’m bringin’ on the cookies..Paleo Gingerbread Biscotti, to be specific.
Yea – I went there. Biscotti – traditionally filled with sugar, white flour, and sometimes chocolate, got a MAJOR makeover. See ya gluten/grains/refined sugar. We don’t need you this holiday season.
You’re probably thinking… how can you take out sugar, gluten and grains from a cookie and have it not taste like cardboard. Believe me – I was wondering if it could be done too… and I’m here to tell you IT CAN! Wanna know why? Cause this Bob’s Red Mill Paleo Baking Flour is basically magical.
Never in a million years did I ever think I would call any gluten-free baking flour magical. I’ve tried so many and you know what I’ve gotten when using them? Cookies, cakes, and breads that usually get a big fat FAIL written all over them with a trip to the garbage can. (Who else has had this happen.. I know you are out there!) That is never the case with this flour or Bob’s Red Mills 1-to-1 Gluten Free Flour in my experience!
Everything I’ve made with it comes out so yummy. A few months ago I made these Paleo Pumpkin Snickerdoodles and they were DELISH. I’ve also tried bagels and a paleo bread that came out so yummy! Seriously… I couldn’t be more impressed.
Now that the holiday season is here, I know a lot of people who suffer from gluten or grain allergies are struggling to find healthy treat options. While I don’t have a gluten allergy, I do have a strong intolerance to it, and I try to stay away from it because I know it doesn’t make me feel great. Knowing I have an option that I can make healthy treats with makes me so happy. I know you’re gonna love these!
Fair warning.. if you make these.. you’re not going to be able to stop eating them. They’re without a doubt going to disappear verrrry quickly. Between dipping them in coffee, having as a pre-workout snack (yea, I did that), or enjoying them for dessert.. they’re the perfect crispy, slightly sweet treat!
Things we used for this recipe:
silpat baking sheets (I swear by these for making cookies!)
Paleo Gingerbread Biscotti
Looking for a festive gluten and grain free treat? These Paleo Gingerbread Biscotti are the perfect crunchy, delicious holiday cookie!
- 1 eggs
- 1/2 cup maple syrup
- 1/3 cup coconut oil melted
- 1 tbsp vanilla extract
- 2.5 cups Bob’s Red Mill Paleo Baking Flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Preheat oven for 350.
Mix all ingredients together in a large bowl until dough is combined, it will be sticky.
On a lined baking sheet (I used parchment paper) split the dough into two and form two ‘logs’. (Note: spray your hands with olive oil and it will be easier to shape the dough.)
Form the ‘logs’ to be 2 inches wide and 1 inch high.
Bake the biscotti at 350 for 25 minutes until they are starting to get golden brown.
Remove the cookie sheet from the oven and wait 5 minutes for the biscotti to cool slightly. Slice the biscotti logs so they are one inch thick.
Lay the biscotti on one side + bake for 10 minutes. Remove the biscotti from the oven, flip, and bake for an additional 5-10 minutes until they are crisp.
Allow the biscotti to cool + enjoy!
Make sure to allow these cookies to cool completely before storing as they will get soggy. Store in an airtight container for 1-2 weeks (they last longer if stored in fridge)
Nutrition Facts: Calories: 95, Fat: 5g, Carbs: 10g, Protein: 2g
You can find the nutrition facts for this recipe here.