These Vegan Gluten-Free Orange Cranberry Biscotti are crunchy, delicious, and pair perfectly with a cup of tea or coffee! My family loves biscotti, so I often find myself making all different kinds during the holiday season. They’re a little tricky to make at first, but once you get the hang of it you’ll be making multiple batches in no time!
What’s in these Gluten-Free Orange Cranberry Biscotti?
These biscotti get their flavour from a combination of orange juice and zest and dried cranberries. They look so festive, but can be enjoyed anytime of the year!
The ground flaxseed in this recipe is used as an egg replacer and is very important.
I chose Bob’s Red Mill All Purpose Gluten-Free Flour for this recipe. I use this flour blend in all the biscotti I make, but you could certainly try another blend – I just can’t guarantee the same results. Because the All Purpose Bob’s blend does not contain xanthan gum, I add it to the recipe. If you are using another type of flour blend that contains xanthan gum, you can omit the xanthan gum called for in the recipe.
How to make Gluten-Free Orange Cranberry Biscotti
Biscotti are double baked cookies. First you mix the dough and bake it in a log. Once the log cools a bit, you cut the log into slices. These slices then get baked again to ensure extra crispy deliciousness.
You have to be really careful when slicing the cookie log. It is very, very fragile. Some little pieces may fall off, but don’t worry – keep going! When slicing the log, use a big sharp knife and go in one swift downward motion. Do not, I repeat, do not saw the cookie log with your knife!
Keep being as gentle as possible as you move the slices over to the baking sheet. Place them cut side down/up. I like to flip the biscotti during the second baking to ensure that both sides get a nice even brown. Again, the biscotti will be very fragile, and this time they’ll also be hot! Be extra careful.
Biscotti are originally from Italy. They are supposed to be dry and crunchy, perfect for dipping into a hot cup of coffee.
Not all gluten-free baking holds up well, but biscotti do! They make great gifts because they don’t need to be eaten right away. To make them extra fancier, you could always drizzle a little bit of chocolate on top!
Looking for more vegan + gluten-free cookie recipes?
These Vegan Gluten-Free Orange Cranberry Biscotti are crunchy, delicious, and pair perfectly with a cup of tea or coffee!
- 3 tbsp ground flax seed
- 1/3 cup orange juice
- 1 tbsp orange zest
- 3/4 cup white sugar
- 1/2 cup neutral oil, like canola
- 2 tsp vanilla extract
- 1 3/4 cup Bob's Red Mill All Purpose Gluten Free Flour Blend
- 1/4 cup tapioca or corn starch
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2-3/4 cup dried cranberries
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Preheat the oven to 350 degrees farenheit and line a baking sheet with parchment paper.
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In a medium sized mixing bowl, whisk the gluten free flour, tapioca or corn starch, xanthan gum, and salt until well combined.
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In a seperate medium sized bowl, whisk the ground flaxseed and orange juice. Let the flax mixture sit for about 5 minutes.
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Add the orange zest, sugar, oil, and vanilla to the flax mixture and mix well.
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Add the dry ingredients to the wet ingredients and mix well. Fold in the dried cranberries (use 1/2 - 3/4 cup based on your own preference). The dough will be very sticky!
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Using a spatula, scrape the dough from the bowl onto the prepared baking sheet. Wet your hands (this will prevent the dough from sticking to your fingers) and shape the dough into a 8 x 4 inch log.
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Bake the cookie log for 30 minutes. Remove the cookie log from the oven, but leave the oven on at 350 degrees farenheit.
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Let the cookie log cool for 20-30 minutes. When it has cooled, gently move it onto a cutting board. The cookie log will be very fragile, so be careful!
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Using a large knife, slice the cookie log into 10-12 biscotti. Again, it's very fragile! The best way to cut them is in one motion straight down, do not cut slices in a saw motion.
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Transfer the slices cut side down on the baking sheet. Bake the biscotti for 10 minutes. Remove them from the oven and flip the biscotti (gently!). Return to the oven and bake for an additional 8 minutes.
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Let the biscotti cool completely on the baking sheet before enjoying.
What changes need to be made if using regular flour?
Hi Cheryl, unfortunately due to being celiac, I do not have a lot of experience baking with regular flour. I think, though, that you should keep the tapioca starch (you could use arrowroot as well) and start with 1 1/3 cups of flour and see how the dough feels (it shouldn’t be too sticky and should be firm enough to form a log), then add additional flour 1 tbsp at a time until you get the right consistency. I hope this works!
This recipe is perfect! Moist and crunchy at the same time. Thank you!!
I’m so happy you like it! Thanks for sharing!!
Can coconut sugar be used instead of white sugar, and refined coconut oil instead of canola oil?
Hi, I’m sorry but I have not tested it with those substitutions so I do not know.