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Gluten Free Chocolate Chip Biscotti

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“I always have a batch of these in the refrigerator for my son who has a gluten sensitivity. It is one of the only gluten free cookies he likes. The baking mix already contains salt and leavening, so there is no need to add it.”
READY IN:
1hr
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 28.39 ml clover honey
  • 28.39 ml walnut oil
  • 1 large egg
  • 4.92 ml almond extract
  • 14.79 ml water
  • 118.29 ml gluten free quick oats
  • 295.73 ml pamela's baking & pancake mix
  • 118.29 ml semi-sweet chocolate chips
  • 118.29 ml coconut

Directions

  1. Mix honey, oil, egg, extract and water.
  2. Stir in remaining 4 ingredients.
  3. Mix well, form into a ball and then a "log" (about 1 foot long) on a parchment paper lined baking sheet that has been sprayed lightly with cooking spray.
  4. Bake @350 degrees for 20 minutes.
  5. Remove from oven and let sit for 10 minutes.
  6. Lower oven to 300 degrees.
  7. Slice log into cookie slices and return to oven for 30 minutes.
  8. Cool on wire rack and store in refrigerator.

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