Paleo Gingerbread Biscotti
These Paleo Gingerbread Biscotti are the perfect crunchy, delicious holiday cookie! Naturally gluten and grain free, they're a yummy festive treat!
WW Freestyle Points 5
Ingredients
- 1 egg
- 1/2 cup maple syrup
- 1/3 cup coconut oil melted
- 1 tablespoon vanilla extract
- 2.5 cups Bob’s Red Mill Paleo Baking Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions
- 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 10 minutes for the biscotti to cool. If you don't wait, the biscotti will crumble as you slice. With a very sharp knife - slice the biscotti logs so they are about one inch thick.
- Lay the biscotti on one side + bake for 15 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 completely + enjoy!
Video
Notes
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
Nutrition Facts
Paleo Gingerbread Biscotti
Amount Per Serving (1 biscotti)
Calories 102
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 7mg2%
Sodium 56mg2%
Potassium 28mg1%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 10IU0%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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