These Gingerbread Gluten-Free Biscotti With Coffee Glaze are perfect for holiday gifting, cookie exchanges, or adding festive flair to your cookie platter.
Biscotti: the cookie that’s crunchy, fancy-sounding, and totally easier to make than you think. Biscotti means “twice-cooked” or “twice-baked” in Italian—because you literally bake these cookies two times to get that signature crispy snap. (Also, can we just agree that anything with an Italian name automatically sounds charming?) While traditional biscotti lean toward almond flavors, I’m here to tell you that this gluten-free gingerbread version with warm spices and a sweet coffee glaze proves that sometimes a little twist on tradition is exactly what the season calls for.
When I first started experimenting with these homemade biscotti, I’ll admit I was a little intimidated. I pictured dry, crumbly disasters that wouldn’t hold up to dunking. But as the spicy aroma filled the kitchen and the golden, rustic cookies came out of the oven, I knew this was going to be a new tradition. These gingerbread biscotti, made with gluten-free oat flour, are simple, hearty, and full of that old-fashioned warmth I crave when the weather turns cold.
The double-baking method gives these crisp cookies their famously long shelf life and makes them sturdy enough to travel, should you want to gift some to family and friends. They capture all the cozy spice of classic holiday cookies, but they’re gluten-free, not too sweet, and perfect for dunking into your favorite festive beverage. And don’t even get me started on the coffee glaze! It’s basically biscotti’s way of putting on a sparkly holiday sweater. Whether you’re wrapping up gifts from the kitchen or keeping them all to yourself, these biscotti deliver—and they’re festive enough to steal the show on any cookie plate.
Are These Gingerbread Gluten-Free Biscotti With Coffee Glaze Healthy?
These biscotti are a healthier alternative to traditional holiday cookies. Made with oat flour, they’re gluten-free and offer a good amount of fiber. Thanks to coconut sugar and molasses, they’re sweet without refined sugars, and each biscotti has only about 100 calories. So, while they should still be enjoyed in moderation, these biscotti are a relatively healthy option for your holiday cookie tray compared to other holiday cookies that are heavy on butter and refined sugar.
A Little Biscotti History
Originally, biscotti weren’t the sweet treats we know today; instead, they were dry, hard biscuits made for Roman soldiers. These soldiers needed a durable food that could withstand long journeys without spoiling, and biscotti fit the bill perfectly. As time passed, Italian bakers started adding sugar, spices, and other ingredients, transforming biscotti into the sweet, crispy cookies we love. The double-baking technique remained, ensuring the biscotti had that signature crunch and long shelf life. Historically, and still today, biscotti are enjoyed dunked in wine (particularly sweet dessert wines like Vin Santo) or, more commonly, in coffee.
How Do I Store Leftovers?
Store your cooled biscotti in an airtight container at room temperature for up to 1 week. If you want to keep them longer, you can freeze them for up to 3 months—just thaw them at room temp before serving.
Serving Suggestions
Of course, these gingerbread biscotti are perfect for dunking into hot coffee, a mug of Vegan Hot Chocolate, or even a festive glass of Eggnog. For a more traditional Italian twist, try dipping them in a sweet dessert wine like Vin Santo. They make a beautiful addition to holiday cookie platters, brunch spreads, or packaged up as edible gifts for friends and family.
Speaking of holiday cookie platters, these Gluten-Free Chocolate Chip Cookies, Chewy Gluten-Free Sugar-Free Sugar Cookies, and Sugar-Free Peanut Butter Cookies would also be welcome additions!
Ingredients
For the biscotti:
- 1 1/4 cups oat flour 127 grams, certified gluten-free
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 3 tablespoons coconut oil at room temperature—it should be the consistency of softened butter
- 1/3 cup coconut sugar packed
- 1 tablespoon molasses
- 1 large egg at room temperature
- 1/2 teaspoon pure vanilla extract
For the glaze:
- 1/4 cup strong brewed coffee cold
- 1/4 cup + 2 tablespoons coconut sugar
- 1 tablespoon molasses
- 1 tablespoon coconut oil at room temperature
Instructions
- Preheat your oven to 325°F and line a cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, stir together the oat flour, baking powder, cinnamon, ginger, and salt. Set aside.
- In a large bowl, using an electric hand mixer, beat together the coconut oil, coconut sugar, and molasses, scraping down the sides as needed. Add the egg and vanilla extract and beat until creamy and well combined.
- Add the oat flour mixture to the sugar mixture and stir until a very sticky, wet dough forms. Scrape the dough onto a large piece of plastic wrap, form it into a disc, and refrigerate for 20 minutes.
- Once your dough is chilled, roll it on a lightly oat-floured surface into a 12-inch-long log. Press the dough down until it is about 1/2 inch thick.
- Gently lift the dough onto the prepared pan. If it gets misshapen, just reshape with your fingers once it’s on the pan. Bake the log until the edges are just golden brown and the dough starts to form a crust, about 24-25 minutes. Remove from the oven and let cool on the pan for 5 minutes.
- Once cooled, using a very sharp, serrated knife, slice the biscotti on a diagonal, about ¾-inch thick. Slice very carefully, so that the biscotti do not crumble. I found it easiest to start my knife at the outer edge of the biscotti (when cutting the diagonal) and working in, as opposed to slicing the middle and working out.
- Gently lay the biscotti flat on the pan and bake them again until they are golden brown and dry, about 13-14 minutes, flipping once halfway through the baking time. Let cool on the pan completely.
Make the glaze:
- Once the biscotti are cooled completely, add the coffee, coconut sugar, and molasses to a medium pot over high heat. Do not stir them together, just let them sit in the pan.
- Once the liquid just begins to boil, add the coconut oil and stir quickly until the coconut oil melts. Once melted, boil the mixture for 2 minutes, stirring constantly. Then, reduce the heat to medium and cook the glaze for an additional minute, stirring constantly. It should be thickened and able to coat the back of a spoon.
- Immediately transfer the glaze to a small bowl and cool for 25 minutes to allow the glaze to thicken.
- Drizzle the cooled glaze over the biscotti and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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