Delicious Gluten-free Funfetti Biscotti made with all vegan and grain-free ingredients. Perfectly crunchy biscotti filled with sprinkles and dipped in white chocolate for an absolutely delectable cookie recipe!
These photos were so much fun to take you guys. I finally ordered some new slabs to photograph my recipes on and when I ordered the pink one, I knew I had to make some sort of funfetti kind of recipe for us. The sprinkles with the pink is so gorgeous and fun and cheerful. Just what we all need in December, yes?!
I made my Nutty Dark Chocolate Chunk Almond Flour Biscotti what feels like centuries ago. And today I put a little twist on it to make them funfetti and sugar cookie-like. They are made with all vegan and gluten-free and grain-free ingredients too. The biscottis have the best crunch on the outside but the center still is softer just how I like it.
I also dipped these in some white chocolate, which is totally optional if you want. But I thought it added the best extra sweetness to these and it has me feeling so festive this time of year. You could also use a melted coconut butter if you prefer something not too sweet.
These are the best cookies to make for the holidays and any time of the year. Ezra’s nanny loves having them with her coffee and when I made them she couldn’t get over how delicious they were too!
If you guys enjoy this recipe, let us know in the comments! I love hearing from you and seeing your delicious photos on Instagram too.
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What ingredients you need to make vegan and gluten-free funfetti biscotti:
- 1/3 cup maple syrup
- 3 tablespoons non-dairy milk (any kind!)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (ok to omit if you don’t have)
- 1.5 cups + 3 tablespoons almond flour
- 2 tablespoons tapioca or arrowroot flour
- 1 teaspoon baking powder
- Sprinkles of choice
- Optional: white chocolate for dipping!
How to bake the most delicious funfetti biscotti cookies:
- Preheat oven to 350 degrees and grease and baking sheet with parchment paper
- In a large bowl, mix maple syrup, milk, almond extract and vanilla extract
- Mix in the almond flour, arrowroot and baking powder until fully combined
- Mix in desired amount of sprinkles to the dough
- Add dough to baking sheet and form a rectangular “log” of sorts. Mine was about 1 foot long
- Bake in oven for 20 minutes
- Let it cool for a few minutes then cut into slices across (not long ways)
- Bake for another 10 minutes
- Turn heat down to 250 degrees and put each slice on its side and bake for 10 minutes
- Flip each cookie onto the other side and bake another 10 minutes
- Let the cookies cool for a few then dip them in melted white chocolate if desired and enjoy!
A few of my other favorite funfetti recipes:
The Best Vegan Funfetti Sheet Cake (gluten-free)
6-ingredient Chocolate Chip Funfetti Cookies (vegan)
Healthy Cake Batter Blondies (gluten-free + grain-free)
Delicious Gluten-free Funfetti Biscotti (vegan)
Delicious Gluten-free Funfetti Biscotti made with all vegan and grain-free ingredients. Perfectly crunchy biscotti filled with sprinkles and dipped in white chocolate for an absolutely delectable cookie recipe!
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 65 mins
Yield: 8 biscottis 1x
Ingredients
- 1/3 cup maple syrup
- 3 tablespoons non-dairy milk (any kind!)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (ok to omit if you don’t have)
- 1.5 cups + 3 tablespoons almond flour
- 2 tablespoons tapioca or arrowroot flour
- 1 teaspoon baking powder
- Sprinkles of choice
- Optional: white chocolate for dipping!
Instructions
- Preheat oven to 350 degrees and grease and baking sheet with parchment paper
- In a large bowl, mix maple syrup, milk, almond extract and vanilla extract
- Mix in the almond flour, arrowroot and baking powder until fully combined
- Mix in desired amount of sprinkles to the dough
- Add dough to baking sheet and form a rectangular “log” of sorts. Mine was about 1 foot long
- Bake in oven for 20 minutes
- Let it cool for a few minutes then cut into slices across (not long ways)
- Bake for another 10 minutes
- Turn heat down to 250 degrees and put each slice on its side and bake for 10 minutes
- Flip each cookie onto the other side and bake another 10 minutes
- Let the cookies cool for a few then dip them in melted white chocolate if desired and enjoy!
Notes
*Store in airtight container for 5 days or freezer for longer!
**I haven’t tested subs that aren’t listed
Share this recipe
Kelly :)
Delicious! And fun to make 🙂 I added chopped almonds and sprinkled sea salt on top with dark chocolate! The hubbykins loved them 🙂 Thank you!
Rachel
yaya!!!
laura gatto
With your instructions… #1 “grease and baking sheet with parchment paper.” Does that mean you grease the parchment paper? Also what is the +3 Tb of almond flour for? Do we set that aside for rolling the dough into a log?
Rachel
yes grease parchment paper! 🙂
Gigi
I had been obsessed with traditional sprinkle biscotti and was thinking of baking some up this afternoon- UNTIL I found these gems and took a chance instead! Absolutely delicious and totally wowed me since I never thought it could be done with almond flour and without egg or oil!! The tapioca added in produced the EXACT texture of ones I knew and loved before getting into alternative baking. I dipped mine in raw coconut butter (mixed with a warm stream of water to create a faux white chocolate coating), then sprinkled again. Not only were these gorgeous but heaven on earth with coffee. I’m excited to think of using this as a base for different variations. Your mandel bread is next!! Sad to say that Molly Yeh will just have to cry as I wave goodbye because you are my new BFF!!😘😘
Alexander
I’m not sure what I may have done but mine were short and far too soft and mushy- more like little, thick doughy squares- how are they to be shaped and cut to turn out like your beautiful pictures…?
Rachel
if directions and recipe is followed they shouldn’t be 🙂
Hannah Weiss
Possible to use GF flour instead of almond flour?
Rachel
i haven’t tested it but you can try – i’d use a little less as almond flour absorbs more liquid/wet ingredients