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.