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Biscotti is the perfect treat to have with tea or coffee. I love the crunchiness and subtle sweetness.
These dairy-free gluten-free cinnamon biscotti are my new favorite , plus they have a super easy coffee icing on top!
As with most of our sweet treats, I wanted to create something better for your dietary needs. These turn out fantastic without any dairy or gluten! When it comes to the cream cheese icing, it is so simple to swap out regular cream cheese for dairy-free cream cheese if you can find it. If not, you can easily just make a coffee glaze 🙂
In addition to the recipe, stay tuned for important chemist tips on baking these.
Pin This: Gluten-Free Cinnamon Biscotti Recipe
- 1 1/4 cups Gluten-Free Oat Flour***
- 1 teaspoon Baking Powder
- 2 teaspoons Cinnamon***
- Dash Salt
- 1/3 cup + 1 tbsp Coconut Sugar
- 3 tablespoons Coconut Oil, Soft not Melted
- 1 tablespoon Raw Honey (Can Use Maple Syrup)
- 1 large Egg
- 1 teaspoon vanilla extract
- 2 teaspoons strong coffee
- 3 tablespoons coconut sugar
- 1/4 cup softened dairy-free cream cheese
- Preheat oven to 325 degrees.
- Line a baking sheet with wax or parchment paper (can also use silicon baking mat).
- In a bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
- With another bowl, add in the coconut sugar, coconut oil, raw honey, egg, and vanilla. Remember to make sure your coconut oil is in a soft solid form. If it is melted in the jar, pop in the fridge for a little bit until it firms up.
- Using a hand mixer, mix on medium speed until combined.
- Add in the oat flour mixture to the wet ingredients, stir by hand until just combined. Dough is very sticky and wet at this point.
- Set out a large piece of plastic wrap, add the dough mixture.
- Wrap up, then pat down and form into a round disc. Don't worry how thin it is.
- Place in the freezer for 15-20 minutes until the dough is very firm, but not frozen.
- Open the wrap up, but leave the dough on the plastic wrap.
- Roll out the dough until it is about 1/4 inch thick with a floured rolling pin (important so it doesn't stick). If it starts getting sticky again, just pick up the plastic wrap and place in freezer for a few more minutes.
- Remove rolled dough carefully, then place on the baking sheet. If something cracks, that's okay. Just press it back together once it is on the baking sheet.
- Bake for 22 minutes, then remove the baking sheet.
- Cut diagonally on the dough. Very carefully with a spatula, separate pieces. You will notice the wax paper has crumbly pieces on it. If you want, just add a new piece of wax paper to the bottom. Then place biscotti pieces back on the baking sheet.
- Bake again for 14 minutes. Flip them halfway through the baking time.
- Carefully place on wire rack to cool completely.
- For the icing, mix all ingredients in a bowl. Add to a plastic bag, then snip the end off to pipe it.
- Enjoy!
- ***Be sure to read the chemist tips below
Important Tips
You will notice in this recipe, the biscotti gets a little crumbly when you cut it. Make sure to cut slowly and carefully all the way through.
If you think the bottom has too many crumbs, just brush them off before rebaking the biscotti pieces.
When using a silicon baking mat, just brush it off first.
Chemist Tips on Biscotti:
Certified gluten-free oat flour is my favorite to use for biscotti recipes which provides the best texture. If you can’t find this flour, you can buy gluten-free oats and pulverize them in a food processor!
You can also use an all-purpose gluten-free flour mix, but it won’t be as crunchy. DO NOT substitute coconut flour or almond flour, it will not have a good texture.
I have talked about dairy-free cream cheese before. It is found in most grocery stores in the cream cheese aisle. If you don’t have a dairy issue, feel free to use regular cream cheese. And if you can’t find it at all, just make a little coffee glaze with powdered sugar and coffee. Or eliminate it all-together. These are a great treat without the icing too 🙂
Other Baking Tips:
For cinnamon tips, check out this post we did!
And for more information on using raw honey, be sure to read our research here.
For those that haven’t made biscotti before, remember they aren’t very sweet. It has a subtle sweetness which makes it the best dessert to dip into coffee or tea. You can also serve these with whipped coconut cream, jam, or even something like peach butter. Yum!
[Tweet “#dairyfree #glutenfree cinnamon biscotti with coffee icing! @chemistrycachet”]
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These sound great… and the squiggle frosting adds a great touch for looks too. 🙂
They are really delicious! And that frosting adds the perfect coffee flavor 🙂 Thank you!
yummy…. and you used the GOOD sugar.. thanks
Yes!! Coconut sugar is a great choice 🙂
I love that you make these things healthier – makes me feel less guilty for wanting them. haha This looks great!
-lauren
I love to make things everyone can enjoy, even with dietary restrictions. These taste so good, you don’t even know they are healthy 🙂
These look delish! Nice touch with the “chemistry” in icing!!! All your baked goods are activating my sweet teeth… yum!
I though that would be fun 🙂 Such a great treat to satisfy your sweet tooth, that isn’t too sweet!
Would you believe I’ve never tried a biscotti. I’ve seen them at coffee shops. The coffee icing sounds delicious.
I tried them for the first time a few years back, and I was hooked! I really like little treats that aren’t overly sweet, so these are perfect!