Like a crunchy chocolate chip cookie, these Gluten Free Chocolate Chip Biscotti are perfect as gifts during the holidays! Dunk them in hot coffee or cocoa for a light breakfast or snack.
I used to make my family members gift baskets for Christmas, spending hours and hours and days and days putting together all kinds of home baked goodies. One of the cookies that frequented those baskets was this chocolate chip biscotti. At the time, it wasn’t gluten free, but I’ve since changed all that. It’s crunchy and a little sweet and is the perfect cookie for dunking. And it’s so easy to make, you won’t believe it.
What are Biscotti?
Biscotti are Italian cookies that are I think traditionally made with almonds. There are so many different varieties these days, though, I’m sure you could put just about anything in ’em and they’d be delicious. Biscotti, at least in America, means a cookie that’s been twice baked, first in a log shape and then as individual long cookies that are dry, crunchy, and often dunked in coffee, tea, cocoa, or even cold milk. They’re a very sturdy cookie, which makes them great for shipping, and because of their twice-baked nature, they tend to last a little longer than most cookies.
The List of Ingredients
- Butter
- Brown sugar
- Eggs
- Gluten free all purpose flour blend — I use my own blend (Kim’s gluten free flour blend), but a store bought blend should work (although has not been tested).
- Baking powder
- Salt
- Cinnamon — you won’t know the cinnamon is there, but you’ll be like “what is that flavor?” Don’t leave it out. It really makes a difference.
- Mini chocolate chips — for the biscotti shown in the pictures, I used a bag of mixed mini chocolate chips in milk, dark, and vanilla flavors. You can also just use a regular bag of mini chocolate chips (semi-sweet).
Making the Cookies (and Baking Them Twice)
What makes biscotti so different from most cookie recipes is that they need to be baked twice. Although the time is a little longer to make them than others, it’s very easy to do:
- Cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Add flour, baking powder, salt, and cinnamon and blend just until combined. Finally, dump in the mini chocolate chips and mix very briefly.
- Divide dough into two and make two 10-inch by 2-inch logs and set them a few inches apart on a parchment-lined baking sheet.
- Bake the logs at 350 degrees F for 22-23 minutes.
- Remove the logs from the oven and allow them to cool for at least 30 minutes. Meanwhile, lower the oven temperature to 300 degrees F.
- Slice the logs into about 1/2-inch thick slices on the diagonal. Bake the slices for 15 minutes, then flip over and bake for another 15 minutes. Allow to cool completely before serving.
Gluten Free Biscotti FAQs
They’re hard and crunchy because they’ve been baked twice. Because they’re hard and crunchy, they can withstand to be dipped in hot beverages without breaking up.
If you wait too long to slice them from the baked log, they will crack. There is almost always a little bit of cracking, though, and that’s perfectly okay. To prevent as much cracking as possible, they need to be just soft enough to slice through, but not too soft. After removing from the oven, allow them to cool for at least 30 minutes, preferably 45, and then slice them.
You can freeze these cookies either fully twice baked or once baked in the log form and then thaw and slice before baking the second time.
These gluten free chocolate chip biscotti are so addictive, you’ll want to have more than one cup of coffee a day just to have an excuse to eat them!
Gluten Free Chocolate Chip Biscotti
Ingredients
- ½ cup (113 g) butter, softened
- 1 cup (200 g) brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2½ cups (350 g) Kim's gluten free flour blend a store bought blend may be substituted, but hasn't been tested
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 12 oz package mini chocolate chips
Instructions
- Preheat oven to 350° F.
- Cream together the butter and brown sugar until light and somewhat fluffy, 2-3 minutes.
- Add the eggs and vanilla and mix well after each.
- Whisk together the flour, baking powder, salt, and cinnamon in a separate bowl. Slowly add to the wet mixture on low until fully incorporated. Add the mini chocolate chips and fold in.
- Shape into 2 10-inch by 2-inch logs on a parchment-lined or greased baking sheet. Bake for 22-23 minutes.
- Remove from the oven and cool 45 minutes. Reduce the oven temperature to 300° F.
- Slice the logs into ½-inch thick slices using a serrated knife. Place on baking sheet and return to the oven to bake for 15 minutes. Flip over and bake on the other side for another 15 minutes. Remove from oven and cool completely. They will become more firm as they cool. Store in an airtight container.
How much cinnamon. I don’t see it in the recipe.
I’m so sorry, Teresa! Thank you for catching that. It should be 1/2 tsp. I corrected it in the recipe.
They are delicious BTW , thanks for the recipe. I will be making this often in the future.
I am new to gluten free baking and your recipe gave me the encouragement to continue. The biscotti are fantastic. I used 1 tsp of cinnamon since the amount is not listed in the ingredients list. Thank you!