Description
These spicy-sweet gingerbread gluten free biscotti are made with oat flour and have a sweet coffee glaze! They’re a healthy Christmas cookie that are only 106 calories.
Ingredients
- 1-¼ cup Oat Flour, 127 Grams (certified Gluten Free)
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoons Ginger Powder
- ⅛ teaspoons Salt
- 3 Tablespoons Coconut Oil, At Room Temperature, It Should Be The Consistency Of Softened Butter
- ⅓ cups Coconut Sugar, Packed
- 1 Tablespoon Molasses
- 1 Large Egg, At Room Temperature
- ½ teaspoons Pure Vanilla Extract
- FOR THE GLAZE:
- ¼ cups Strong Brewed Coffee, Cold
- 6 Tablespoons Coconut Sugar
- 1 Tablespoon Molasses
- 1 Tablespoon Coconut Oil, At Room Temperature
Preparation
Preheat oven to 325°F and line a cookie sheet with a silpat or parchment paper.
In a medium bowl, stir together oat flour, baking powder, cinnamon, ginger and salt. Set aside.
In a large bowl, using an electric hand mixer, beat together coconut oil, coconut sugar and molasses, scraping down the sides as needed. Add egg and vanilla extract and beat until creamy and well combined.
Add oat flour mixture into sugar mixture and stir until a very sticky, wet dough forms. Scrape dough onto a large piece of plastic wrap, form it into a disc and refrigerate for 20 minutes.
Once dough is chilled, roll it on a lightly oat-floured surface until it is a 12-inch-long log. Press dough down until it is about 1/2 inch thick. Gently lift the dough onto the prepared pan. If it loses its shape at all, just re-form with your fingers once it’s on the pan. Bake the log until the edges are just golden brown and the dough starts to form a crust, about 24–25 minutes. Remove from the oven and let cool on the pan for 5 minutes.
Once cooled, using a very sharp, serrated knife slice the biscotti on a diagonal, about ¾ inch thick. Slice very carefully so that the biscotti do not crumble. I found it easiest to start my knife at the outer edge of the biscotti (when cutting the diagonal) and working in, as opposed to slicing the middle and working out.
Gently lay the biscotti flat on the pan and bake them again until they are golden brown and dry, about 13–14 minutes, flipping once halfway through the baking time. Let cool on the pan completely.
For the glaze:
Once the biscotti are cooled completely, add coffee, coconut sugar and molasses into a medium pot over high heat. Do not stir them together, just let them sit in the pan (see note).
Once the outside of the liquid just begins to boil, add coconut oil and stir quickly until coconut oil completely melts. Once melted, boil the mixture 2 minutes, stirring constantly. Then, turn the heat down to medium and cook the glaze for an additional minute, stirring constantly. It should be thick and able to coat the back of a spoon.
Immediately transfer the glaze to a small bowl and coo for 25 minutes, to allow the glaze to thicken. Drizzle the cooled glaze over the biscotti and devour.
Notes:
1. It sounds odd to not stir the ingredients, but I’ve tried it with and without stirring and it does affect the texture of the glaze.
2. The glaze will fully harden overnight so you can make the biscotti in advance, or just eat them as is!
