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Gluten-free Mandel Bread

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5 from 3 reviews

This is the best gluten-free mandel bread recipe adapted by my mom’s classic one she has made for decades. An easy one-bowl twice-baked Jewish cookie that is similar to biscotti.

  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 60 mins

Yield: Makes about 24 cookies 1x

Ingredients

Scale
  • 3/4 cup coconut sugar
  • 3 eggs
  • 3/4 cup avocado oil or liquid coconut oil
  • 1 teaspoon vanilla extract
  • 3 cups gluten-free flour or oat flour – you can also use spelt flour if not gluten-free
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper
  2. In a large bowl, mix together the coconut sugar, egg, oil and vanilla until creamy
  3. Mix in flour, baking powder then fold in dark chocolate chips
  4. Divide the dough in half and form each half into a loaf (10 to 12 inches long and 3 inches wide) on the baking sheet and sprinkle with cinnamon on top
  5. Bake in oven for about 30 minutes, until loaves are golden
  6. Remove from oven and slice them into 1-inch wide cookies and turn them on their sides on baking sheet
  7. Return baking sheet to oven and bake for 15 minutes then flip over to other side and cook for another 10 minutes so all sides are golden
  8. Allow the cookies to cool for a few then enjoy!

Notes

*Store in airtight container for 5 days or freezer for 2 months

  • Author: Rachel

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https://rachlmansfield.com/gluten-free-mandel-bread/