Low-FODMAP Orange Chocolate Biscotti Cookies; Gluten-free, Dairy-free

These low-FODMAP Orange Chocolate Biscotti Cookies are crunchy, aromatic, sweet and full of the flavors that you love.

These are so good, you will brew a pot of tea just to eat them.

I used to think that biscotti were difficult to make, but actually these are quite simple.  Gluten-free flour is the perfect choice for a light and crisp low-FODMAP biscotti. Adding orange and chocolate will remind you of my amazing low-FODMAP Orange Chocolate Ecstasy Happy Bar!

For different flavors, add toasted sliced almonds or walnuts, or sub in cranberries for the chocolate, and make them orange cranberry low-FODMAP biscotti.  Delicious!

Note: I used real orange juice and zest to get the orange flavor in these biscotti, rather than adding extracts.  I think they are perfect, fresh and orangey tasting.  However, if you are desiring very strong orange flavor I suggest adding 1/2-1 teaspoon of orange extract as well 🙂

You may also love my:

• Low-FODMAP Happy Baking Brownie Mix Cookies with White Chocolate
• Low-FODMAP Three Ingredient Candied Orange Slices
• Low-FODMAP Mandelbrodt Cookies / Jewish Biscotti
• Low-FODMAP Meringue Cloud Cookies with Chocolate Chips
• Low-FODMAP Bite Sized Chocolate Hazelnut Whopper Cookies
• Low-FODMAP Almond Joy Coconut Macaroon Cookies

Or check out over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: 30-36 cookies, 2 cookies per serving

Prep time: 20 min plus cooling

Bake time: 55 min (30 min, then 25 min)

Total time: 75 min plus cooling

Bake 325 F

Modified from recipe by Annalise G Roberts, The Food Philosopher.com

Ingredients

• 2 cups all-purpose, gluten-free low-FODMAP flour blend (I like Authentic Foods GF Classical Blend for all my baking)
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon xanthan gum (if your blend does not have this added already)
• 1 & 1/2 packed tablespoons orange zest (about 1 orange)
• 2 large eggs, room temperature
• 1/3 cup canola oil or other neutral oil with high heat point
• 1 tablespoon fresh squeezed orange juice (zest your orange and then squeeze it, you shouldn’t need more than 1/2 orange for this juice)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (you can skip this, but I love the flavor of cinnamon)
• 3/4 cup semisweet chocolate chips, dairy-free if necessary
• Coarse sugar, for sprinkling (optional)

Directions

• Preheat oven to 325ºF. Lightly grease a large cookie sheet with cooking spray and dust with rice flour or all-purpose GF flour (can also use silicone baking sheets or parchment liners)
• Combine low-FODMAP flour, sugar, salt, cinnamon, baking powder, xanthan gum and orange zest in large bowl of electric mixer with flat paddle on low speed
• Add eggs, canola oil, orange juice, and vanilla; beat at medium speed until combined (dough will seem crumbly)
• Transfer dough to a large piece of plastic wrap, and knead it until smooth, then work the chocolate chips in by hand (dough will get smooth as you work it)
• Separate the dough into 3 mounds
  • I used plastic wrap to measure out 3 equal portions
• Shape dough into three logs on your baking board
  • Each should measure 8-9 inches long x 2 inches wide and 3/4 inch high
    • If you prefer your biscottis to be longer, then make it 4 inches wide, and opt for only 2 logs
  • I used the plastic wrap to shape and smooth the logs
• Lay logs on prepared cookie sheet about 2 & 1/2 inches apart
• Sprinkle with coarse sugar, if using
• Place in center of oven and bake 30 minutes, until light golden. Logs will spread and flatten slightly
• Remove from oven and let cool 8-10 minutes on the cookie sheet
• Using a sharp knife, cut logs on a diagonal into 1/2 – 3/4 inch wide slices (I did this step while the logs were still on the cookie sheet, as moving them seemed tricky)
  • The chocolate chips may smear slightly, they will still taste delicious 🙂
• Spread out the cut slices, standing up, and return to oven
• Bake about another 25 minutes, until light golden brown (since ovens vary, yours may need a little more or less time)
  • If you like your biscotti very dry and crisp, then make sure they turn golden brown before removing
• Remove from oven, let cool slightly then transfer to a rack to cool completely
• Once completely cool, store in an airtight container for 3 days at room temperature, or in the fridge for 3 weeks.  These also freeze beautifully