Mint Chocolate Gluten-free Biscotti


As promised, here are the substitutions to the biscotti that I mentioned I was going to try. Above is my piece, sitting beside my morning decaf chai. I’m still torn though. I really can’t choose a favorite biscotti flavor. I love them all :-)

Mint Chocolate Gluten-free Biscotti

(gluten-free, grain-free, egg-free)

Add to a small bowl:
1/4 cup applesauce with no added sugar
1/8 – 1/4 tsp vanilla liquid stevia (depending on how sweet you want them)
1 tbsp white chia seed meal (I grind my seeds in a coffee grinder or Magic Bullet)
-you may be able to substitute an egg for the applesauce and chia, but I haven’t tested it myself
1/4 tsp mint extract

Mix with electric mixer.

In a separate bowl combine:
1 and 1/2 cups almond meal (I use Bob’s)
1/4 cup cocoa powder
2 tbsp arrowroot flour
2 tbsp coconut sugar (which is low glycemic index)
1/2 tsp baking soda

Combine the dry and wet ingredients with an electric mixer until the batter gets all sticky. Scoop your dough onto unbleached parchment paper. Flour the top and shape the dough into about an eight by three inch log. Bake at 300 degrees for about 25 minutes.

Remove from the oven and let cool completely (about an hour). Using a serrated knife, cut the log into slices on the diagonal. The thinner you slice the biscotti the crunchier it will be. (I prefer mine pretty crunchy.) Lay the cut pieces on unbleached parchment paper. Bake at 250 degrees for about 15 minutes on each cut side, or to desired brownness. Let cool. Store on a plate, lightly covered with a clean dry kitchen towel.

♥, Kelly


  1. says

    These look amazing! I am so obsessed with mint chocolate combos this time of year. I am dreaming of finding time to make some mint chocolate cupcakes this week.

  2. Jamie says

    I’m definitely trying these!!! Also wondering if I don’t double bake them if they’ll end up more like a soft cookie? Just thinking of all the ways to use this recipe :)

Leave a Reply

Your email address will not be published. Required fields are marked *