These spicy-sweet Gingerbread gluten free biscotti are made with oat flour and have a sweet coffee glaze! They’re a healthy Christmas cookie that are only 106 calories!

You guys. It’s your morning cup o’ coffee’s new BFF FOREVER.
I mean, a cup FULL of steaming-hot joe and a few crispy-crunchy fall-spiced, gluten free gingerbread biscotti, followed by a scoop of MORE Gingerbread Breakfast Quinoa Bake, all cuddled up in a cozy blanket on Christmas morning. You down WIDAT?
If you answered “no” because you don’t LOVE coffee, I think these would be equally as magic dunked in a Ginger Snap Cookie Steamer Drink. Just FYI.
Why can’t my Christmas dream life be my actual REAL LIFE every single day. I want to start every morning like THAT.
The world would be so much happier dontcha think? Who doesn’t love gluten free cookies baked to snappy-crunch perfection that just so happen to be the PERFECT dunk-able shape.
PLUS, there’s the whole “coffee glaze” thing. Coffee SQUARED guys. SEE, these biscotti are just MADE for your hungry little morning-munchin’ mouths.


I believe #firstworldproblems is appropriate.
But enough moaning and groaning and complaining. There’s spicy-sweet cookies waiting for you to love them.
Now the name of the biscotti game (hi poetry!) is CR-UUUU-NCHY. Like put it in your mouth, BITE down and hear the SNAP kinda vibes going on here. Do you know what biscotti actually means?
“Twice baked” in ITALIAN. Which is the language of love. And cookies are my language of love, so really it just makes sense.
Also, I could be wrong about that meaning. I DID google it. But that was when I made a biscotti recipe LAST year, and I THINK that was my findings. BUT, I’m too lazy to go open my browser.

Again, #firstworldproblems. You get me.
Good news: you don’t have to see if I’m right. We’ve established trust and bonding and all that good stuff, so you can take my words as TRUF.
Anyway, we were discussing super-cruuuuunchy-twice-baked deliciousness with spicy notes of cinnamon and ginger yes? IE: Super cozy Christmas cookies that make your house smell like the epitome of all things fresh-baked-Grandma goodness.
Not like you’re BAKING your Grandma. Just like those kid memories of what her house SMELLED like. UGH, you people are too literal.
What I’m trying to tell you is you’re going to bake these cookies TWICE.
They are not like the classic gluten-free gingerbread cookies that Bless Her Heart Ya’ll makes SO welll!

1.First, we ROLLLL. WHEEEEE!
2.Then, we bake until JUSTTTTTTTT a little bit crunchy. Don’t get all crazy on me, you still need these to be sliceable. See step 3.
3.GENTLY slice on a DIAGONAL. OR else they’re short and weird looking. WHICH could mean you’re embarrassed to serve them on Christmas morning. WHICH MIGHT NOT BE A BAD THING. I’ll let you be the judge.
4.BAKE BAKE BAKE. Make sure to flip ‘em over half way through! No one likes am unbalanced biscotti YOU KNOW.
That’s it. Except I’m lying because there is GLAZE. A glaze that is SOSOSO EZ sounding that you’re like “why are you even acknowledging this Taylor, do you have some sort of elitist food blogger complex where you think you’re the only human capable of boiling and stirring liquid things?”

No, I do not. You are perfectly capable, I KNOWS IT. BUTBUTBUT, you COULD over-boil the glaze. Like, super easily. LIIIIKE, I did it the first couple times of testing.
Which just means your glaze is more like WHOA-SUPER-THICK-CARAMEL-TOWN. Which is not the worst thing to ever happen to planet biscotti or anything, it’s just a little bit sticky-to-the-top-of-your-mouth.
Word of caution: I know Charlie Brown Christmas is on TV on repeat, but IT CAN WAIT. Pay FULL attention – we’re talking ALL eyeballs here – on the glaze. Boil it JUUUUUST until it coats the back of the spoon.
Then you’re golden.
Kind of like the color of biscotti. Which you should probably get it making RIGHT NOW.
3…2…1..DUNK.


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 Ginger Powder
- 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 Coconut Sugar Plus 2 tablespoons
- 1 tablespoon Molasses
- 1 tablespoon Coconut Oil At room temperature
Instructions
- Preheat your oven to 325°F and line a cookie sheet with a silpat 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 in the egg and vanilla extract and beat until creamy and well combined.
- Add the oat flour mixture into the sugar mixture and stir until a very sticky, wet dough forms. Scrape the dough onto a large piece of saran wrap, form it into a disc and refrigerate for 20 minutes.
- Once your dough is chilled, roll it on a lightly oat-floured surface until it is 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 miss-shapes at all, just reform 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 half way through the baking time. Let cool on the pan completely.
To Make the Glaze:
- Once the biscotti are cooled completely, add the coffee, coconut sugar and molasses into a medium pot over high heat. Do NOT stir them together, just let them sit in the pan.*
- Once the outsides of the liquid just begin to boil, add in the 1 tablespoon of coconut oil and stir quickly until the coconut oil totally melts. Once melted, boil the mixture two minutes, stirring constantly. Then, turn the heat down to medium and cook the glaze for an additional minute, stirring constantly. It should be thick and able to coat the back of a spoon.
- Immediately transfer the glaze to a small bowl and coo for 25 minutes, to allow the glaze to thicken.
- Drizzle the cooled glaze over the biscotti and DEVOUR. **
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.

Naomi says
Looks amazing, Taylor! I think I’m going to try making these for my friend who is vegan. But since there is an egg in this recipe I was wondering if I could use a flax egg to make it completely vegan? Thanks!
P.S. Sooo cool that you are from Vancouver, I live on Vancouver Island!
Taylor Kiser says
Thanks Naomi! Honestly, I really don’t think it would work. I really can’t tell you though as the recipe was not tested with a flax egg. However, I was going to try it, but after seeing how delicate the batch WITH egg was, I didn’t think it would work. Just so you know! But if you do try it please let me know! I just can’t speak to how it would work out sorry!!
That’s SO cool! I LOVE Victoria!!
Alice @ Hip Foodie Mom says
I love this biscotti!!!! gorgeous!!!
Taylor Kiser says
Thanks Alice!
Cynthia/What A Girl Eats says
I love biscotti, and this gingerbread biscotti sounds yummy! Such a great cookie to pack and send across country since it’s so sturdy!
Taylor Kiser says
Yes, it’s SO good for gifting! Thanks Cynthia!
Kelly says
I love biscotti especially since you made them gluten free! 🙂 They look perfect!! The gingerbread and coffee glaze sound amazing together!!
Taylor Kiser says
Thanks so much Kelly! Merry Christmas!
Lauren Gaskill | Making Life Sweet says
STOP it. Gluten-free biscotti? This is life changing!
Taylor Kiser says
Haha RIGHT? My morning coffee was totally missing it!
Thanks!
Johlene@FlavoursandFrosting says
Yes please don´t bake your grandma!! lol
These gingerbread gluten free biscottis look amazing! I love the photo with the big yellow mug!!
Merry Christmas Friend!!
Taylor Kiser says
Thank you so much Johlene! Don’t worry, no Grandma’s were harmed! Merry Christmas!
C. Marie says
Okay, I definitely need to bake up biscotti more often—just look at that glaze! (Anything with coffee is always a hit in my book!)
And, Taylor, I just want to let you know how glad I am to have discovered your site. Have a wonderful Christmas!
Taylor Kiser says
Coffee makes my world go ’round, so I totally get it!
Thanks so much C. Marie! I am SO happy that you’re here and I hope you had a great Christmas! please let me know if you try anything!
Anjelica says
Thanks for sending this gingerbread gluteen biscotti. I will try to make this, It is really new recipe for me. I will make this with coffee flavor, I think, If I will make with coffee flavor, It will be more testy.
Taylor Kiser says
Thank you!
Bisuzs Coffee says
Definitely love this snack!! It’s so tasty that I couldn’t stop!! There’s a sweet fragrance of the coffee there too!
Taylor Kiser says
So glad to hear this! Thanks!
Amber H says
Making these tonight. I ground my own oat flower in my vitamix, but it didn’t come out quite as fine as I’d like it. However, I made a batch of GF biscotti with all one flour last night and they turned out great, so I thought I’d try it anyway. I’m on the second bake and these are SO crumbly. I couldn’t flip them without multiple breaking :(. I’m making these for our Italian menu themed Christmas tomorrow evening and I don’t know that I’ll have time to run to the store for oat flour, nor am I sure I’ll be able to find GF oat flour. Any thoughts for a replacement GF flour??? Would almond work?
Taylor Kiser says
Hi Amber! I’m sorry you had problems! Did you ever try it with almond flour? I’ve never had any issues and I make my own oat flour as well!
Taylor Kiser says
Hi Amber! I’m sorry you had problems! Did you ever try it with almond flour? I’ve never had any issues and I make my own oat flour as well!
Taylor Kiser says
Hi Amber! I’m sorry you had problems! Did you ever try it with almond flour? I’ve never had any issues and I make my own oat flour as well!