Gluten Free Coconut Biscotti Recipe
What do you serve when you have vegans and paleo peeps at the same table? No it’s not the first line of a joke, just a reality of many people’s lives. If I were to list the various food sensitivities and eating preferences in my family alone, I might be here all day.
One reason I like this Gluten Free Coconut Biscotti recipe is that it is a tasty treat for almost everyone – it is gluten free, dairy free, grain free, refined sugar free, egg free, vegetarian, vegan and yes, even paleo. Whew! That’s a lot of responsibility for just one little cookie.
These cookies are super simple to make thanks to the help of a food processor but the dough can be a little fragile so here are a few tips:
Work the dough well into logs with your hands making sure to really compress the dough well lest the cookies crumble.
Use a really sharp knife to slice the cookies.
Let the cookies cook completely after the second bake (biscotti means twice baked) – they firm up as they cool.
So what do you serve when you have vegans and paleo peeps at the same table? Try these.
- 1½ cups unsweetened coconut flakes
- 2½ cups finely ground blanched almond flour
- ¼ cup arrow root powder tapioca or corn starch
- 1 teaspoon baking soda
- ¾ teaspoon kosher or fine sea salt
- ½ cup Wholesome Sweeteners coconut palm sugar
- 1½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- ½ cup plus 1 teaspoon coconut oil liquefied
- 3 ounces dark chocolate chopped
Preheat oven to 350 degrees.
Lay the coconut on a baking sheet in an even layer and bake for 5 minutes, stirring once, or until lightly toasted. Leave oven on.
Combine the almond flour, arrow root powder or starch, baking soda, salt, and coconut sugar in the food processor. Pulse several times until fully combined. Add the extracts and ½ cup oil. Process until the dough starts to form into clumps, about 1 minute. Add the coconut and pulse several times to combine.
Line a baking sheet with parchment paper. Dump the dough onto a clean work surface and work with your hands until the dough holds together. Shape into two logs ¾ inch high, 3 inches wide and about 12 inches long and place on the prepared baking sheet. Bake the logs for 20 minutes or they are just starting to brown. Remove from oven, reduce temperature to 250 degrees and let the logs cool for 15 minutes. Remove the parchment paper from the baking sheet.
With a sharp knife, cut the logs into ½ inch pieces on the diagonal. Place the pieces on the baking sheet and bake for 30 minutes. Let the cookies cool on the pan for 30 more minutes.
Combine the remaining teaspoon of coconut oil with the chopped dark chocolate and microwave until most of the chocolate has melted, about 1 ½ minutes. Stir the chocolate until smooth and glossy. Drizzle the chocolate over the cooled cookies. Let the chocolate harden for about 10 minutes before serving.
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