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Home » Recipes » Gluten Free Cookie Recipes

Gluten Free Chocolate Chip Biscotti

Published: Dec 6, 2021 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 10 Comments

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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.

chocolate chip biscotti on white towel with crumbs all around

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. Unfortunately, they don't sell them anymore. You can 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:

  1. 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.
  2. 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.
  3. Bake the logs at 350 degrees F for 22-23 minutes.
  4. 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.
  5. Slice the logs into about ½-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.
whisking dry ingredients
adding eggs one at a time
creaming butter and sugar
cookie dough mixed in bowl with blue spatula
dough formed into a log on baking sheet
log of dough baked the first time

Gluten Free Biscotti FAQs

Why are Biscotti So Hard?

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.

Why Did My Biscotti Crack?

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.

Can Biscotti be Frozen?

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.

chocolate chip biscotti on white towel with crumbs all around

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!

chocolate chip biscotti on white towel with crumbs all around

Gluten Free Chocolate Chip Biscotti

Kim
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.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 52 minutes mins
Cooling Time 45 minutes mins
Total Time 1 hour hr 52 minutes mins
Course Dessert
Cuisine American, Italian
Servings 36 cookies

Ingredients
 

  • ½ cup (113 g) butter, softened
  • 1 cup (200 g) brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon 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 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 12 oz package mini chocolate chips
Get Recipe Ingredients

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.
Keyword biscotti, chocolate chip, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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Comments

  1. JoAnn I Heaton says

    April 29, 2025 at 1:32 pm

    I make biscotti's and I was wondering if you have a basic recipe to follow and they to add in whatever. Like a chocolate one. Also do you have a ratio for your AP Flour Blend to use in recipes in place of AP.

    Reply
    • Kim says

      May 02, 2025 at 9:21 pm

      I don't have a basic biscotti recipe, but I would like to develop one and it is on my list.

      Generally, if I want to convert a recipe to gluten free (non yeast bread only) I will make sure the flour amount weighs the same as what is called for in the recipe, and then most of the time I will add about 1/4 cup (60ml) additional liquid than the recipe calls for. This doesn't always work and sometimes takes a few more tries to get just right. It's like a science experiment!

      Reply
  2. G says

    July 31, 2024 at 5:46 am

    Can these be frozen?

    Reply
    • Kim says

      September 08, 2024 at 7:59 pm

      Yes, they can! Freeze for up to 2 months, well wrapped.

      Reply
  3. Teresa says

    March 30, 2022 at 4:13 pm

    How much cinnamon. I don’t see it in the recipe.

    Reply
    • Kim says

      April 01, 2022 at 6:35 am

      I'm so sorry, Teresa! Thank you for catching that. It should be 1/2 tsp. I corrected it in the recipe.

      Reply
      • by Teresa says

        April 05, 2022 at 2:12 pm

        They are delicious BTW , thanks for the recipe. I will be making this often in the future.

  4. Howard Bergenholtz says

    February 10, 2022 at 8:38 am

    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!

    Reply
    • Maria Brisindi says

      December 05, 2023 at 2:31 pm

      Hi Kim, my granddaughter has seliac
      She 8 yrs old,I love baking for her..I just made your biscotti recipe...I don't know where I went wrong they are very crumbly
      and they are very taste but they're like
      sawdust, I used Bob's Red Mill..any ideas..

      Reply
      • Kim says

        December 17, 2023 at 6:23 am

        Probably the Bob's Red Mill flour blend.

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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