This Vegan Gluten-Free Biscotti recipe and post was originally written by my friend Amy Green. Amy ran a website called Simply Sugar & Gluten-Free that was extremely popular. She eventually moved on to other endeavors with her family. But her cookbook, Simply Sugar & Gluten-Free, and this wonderful coffeehouse-style dessert live on. Today, I’m giving her recipe and this post a big update to make it more accessible.
This Vegan Gluten-Free Biscotti is a Really Good Cookie – Period.
Biscotti is one of my favorite cookies to make because, well, it’s over-the-top delicious. They’re perfect for dunking in a hot cup of coffee or tea. And, everyone thinks I slaved over them. Not true. But you don’t have to tell them that.
I actually made this batch of biscotti especially for a friend who can’t have gluten, dairy, or eggs. Had she just been gluten and dairy intolerant, I would have been more confident going into it because, quite frankly, I think eggs contain a little magic inside the thin white shell. They add structure and moisture, they help with leaving, and they create texture.
But, I’ve come to learn that there is more than one way to bake a cookie. And not just a ho-hum, middle of the road cookie. But a really good cookie. A cookie so good that my friend kept going back for more, asking if I was sure they were really dairy and egg-free.
Since the holidays are near, I thought this was the perfect time to share this recipe with you. This Vegan Gluten-Free Cranberry Biscotti will stay fresh for up to two weeks in an airtight container at room temperature so you can make these days ahead time and still have a gourmet dessert to share with friends and family.
Note: If you want dairy-free, gluten-free biscotti and do eat eggs, you can substitute 2 eggs for the egg replacer powder and 1/4 cup water.
Special Diet Notes: Vegan Gluten-Free Biscotti
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan, refined sugar-free, and vegetarian.
- 2 tablespoons non-hydrogenated shortening, melted
- ⅓ cup agave nectar
- 2⅓ cups basic gluten-free flour blend
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- Pinch kosher salt
- ½ cup water, divided
- 1 tablespoon Ener-g egg replacer powder
- ½ teaspoon vanilla extract
- ½ cup almonds, sliced or roughly chopped (omit for nut-free)
- ½ cup fruit-sweetened dried cranberries
- Coconut sugar, for sprinkling
- Preheat your oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
- Place the melted shortening and agave nectar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium for 2 minutes, until combined and uniform in color.
- Put the flour, baking powder, xanthan gum, and kosher salt into a mixing bowl and whisk until uniform.
- In a small bowl, whisk together ¼ cup water and the egg replacer until smooth.
- Add the egg replacer to the agave mixture and mix on medium speed until smooth. Add the vanilla and mix. Add flour in one addition and stir until almost mixed. With the mixer on the lowest setting, add remaining ¼ cup of water and stir until combined. Add the almonds (if using) and cranberries and stir in on the lowest mixer setting.
- Use wet hands to form the dough into two logs, each about 12 inches long and 3 inches wide, and place them on your prepared baking sheet. Generously sprinkle the tops of each log with coconut sugar and press it lightly into the dough.
- Bake the logs for 20 to 25 minutes, or until set and brown.
- Remove from oven and let cool for 15 to 20 minutes. Turn the oven down to 300°F.
- Slice the cooled logs into ½-inch pieces with a sharp, serrated knife at a 45-degree angle. Lay the biscotti pieces flat on the cookie sheet.
- Bake the biscotti for 12 to 15 minutes, or until lightly browned. Flip the cookies and bake for another 12 to 15 minutes. The biscotti should be firm all over and yield very slightly to gentle pressure in the center.
- Let the cookies cool on a wire rack. Store at room temperature in an airtight container for up to 2 weeks.