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Paleo Gingerbread Biscotti

By November 30, 2021No Comments1 min read


These Paleo Gingerbread Biscotti are the perfect crunchy, delicious holiday cookie! Naturally gluten and grain free, they’re a yummy festive treat!


  • 1 egg
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil melted
  • 1 tablespoon vanilla extract
  • 2.5 cups Bob’s Red Mill Paleo Baking Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves


  1. Preheat oven for 350.
  2. Mix all ingredients together in a large bowl until dough is combined, it will be sticky.
  3. On a lined baking sheet (I used parchment paper) split the dough into two and form two ‘logs’. (Note: spray your hands with olive oil and it will be easier to shape the dough.)
  4. Form the ‘logs’ to be 2 inches wide and 1 inch high.
  5. Bake the biscotti at 350 for 25 minutes until they are starting to get golden brown.
  6. Remove the cookie sheet from the oven and wait 10 minutes for the biscotti to cool. If you don’t wait, the biscotti will crumble as you slice. With a very sharp knife – slice the biscotti logs so they are about one inch thick.
  7. Lay the biscotti on one side and bake for 15 minutes. Remove the biscotti from the oven, flip, and bake for an additional 5-10 minutes until they are crisp.
  8. Allow to cool completely and enjoy!

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