Gluten Free Coconut Biscotti Recipe

by Carol Kicinski on April 24, 2013

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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.

Gluten Free Coconut Biscotti Recipe

Gluten Free Coconut Biscotti Recipe


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.


This Gluten Free Coconut Biscotti recipe makes 20 – 24 cookies.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Cookies & Candies

{ 17 comments… read them below or add one }

Beth @ Tasty Yummies April 24, 2013 at 6:54 pm

Yes!! We are on the same wavelength this week, I just posted a vegan and paleo biscotti this week too. I have to try yours though, I love the addition of the coconut and coconut oil. These look amazing!


Carol Kicinski April 26, 2013 at 5:27 pm

Thanks Beth, just went over and checked out your recipe – love that flavor combo of orange and chocolate – going to have to try that myself! And yours look super amazing as well.


Debbie @ Deliciously Inspired April 24, 2013 at 11:33 pm

These look wonderful – can’t wait to try.


Carol Kicinski April 26, 2013 at 5:26 pm

Thanks Debbie, enjoy!


Whole Foodie April 25, 2013 at 1:06 am

My mom was recently diagnosed with celiac disease and I follow the paleo diet so I’m excited to find this recipe. Mom used to cook all sorts of sweet treats for us as kids but these days she struggles to find recipes that we can all eat. Thanks for sharing and I’ll definitely pass it on to her!


Carol Kicinski April 26, 2013 at 5:26 pm

How nice fo you to think of your Mom! I am sure she appreciates that and I hope she enjoys these cookies.


Lucy April 25, 2013 at 12:30 pm

I’m on a tea break right now in the UK, one of these Coconut Biscottis would go down a treat!


Carol Kicinski April 26, 2013 at 5:25 pm

Thanks Lucy! I hope you enjoyed you teas break and I agree, they would be perfect for that.


Kayla @Gluten Free Luxuriously April 25, 2013 at 1:30 pm

I’m constantly finding myself in the situation where I have both paleo and vegan guests at my table! Love the idea of this recipe and will give it a try.


Carol Kicinski April 26, 2013 at 5:24 pm

I am glad it is not just me! Enjoy Kayla!


Roy Montgomery April 29, 2013 at 12:48 pm

I love cooking for my wife and this one is definitely for her!


Carol Kicinski May 3, 2013 at 8:32 pm

You win the best huuby of the year award! Ebnoy!


adam December 13, 2014 at 12:18 pm

When I tried to cut the biscotti they fell apart.


Shelley March 23, 2015 at 12:20 am

Followed the recipe precisely and they completely fell apart :( So disappointed.


Carol Kicinski April 6, 2015 at 4:07 pm

So sorry Shelley. I make these all the time – I have no idea what went wrong without know exactly what brands,products you used and what you did.


Krista July 10, 2015 at 7:50 pm

First time left them in for too long and they burnt (still delicious). Baked for 15 mins today and they look golden. Have added some cranberries to mine for a bit of a treat. Delicious!!


Carol Kicinski July 14, 2015 at 12:44 pm

Krista, Mmm that sounds delish! I’m happy the second batch turned out. :)


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