Flour-less Recipe: Breakfast Biscotti

4.5/5 stars from 100 users. Reviews: 88.

How This Nourishes Your Body

I love a good Flour-less Recipe. These are the perfect tea time or party treat. They go perfectly with coffee or tea and they are sugar and gluten free making them hormone and mood supportive, which is what I am all about!

I love making a big batch of these to keep on hand for a side at any meal or a snack that is full of healthy fats and protein.

This recipe was adapted from this purely twins recipe. 

Notes for Flour-less Recipe

1. You can do 1-2 tablespoons honey or for a sugar-free version, add 2-3 tablespoon my favorite monk fruit sweetener – amazing replacement for regular sugar! Looks and tastes like sugar while being completely sugar-free and actually healthy!

2. You can use any kind of nut or seed flour. I used a combination of sunflower and pumpkin seeds. You simply blend the seeds in a blender or coffee grinder until flour forms.

3. I usually use 1/2 cup sprouted sunflower seeds and 1/2 cup sprouted pumpkin seeds. I love the Go-Raw sprouted pumpkin and sprouted sunflower seeds  because it saves you from having to soak and sprout the seeds yourself. Why do you want to only eat nuts and seeds that are sprouted?! Because when they are not sprouted, the outer layer contains phytic acid which blocks the body’s ability so absorb minerals and is really hard on your digestive system. Learn how to sprout nuts and seeds here.

3. Feel free to add in dark chocolate chips or cacao powder or 1 tablespoon chia seed.

breakfast cookie


Cooking Instructions

1. Preheat oven to 300 degrees.

2. Make flour by grinding sunflower seeds(or whatever nut or seed) in a coffee grinder until four forms.

3. Place all the ingredients, except water, into a food processor. Pulse together. Add water if needed.

4. You want the batter to form a ball.

breakfast biscottis

5. Place batter onto a parchment paper.

6. Using your hands mold into a long log shape.


7. Slice and place slices onto cookie tray.

breakfast biscottii

8. Bake in oven for 45 minutes to 1 hour, until golden brown.

nreakfast cookie

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  • Lorna Morrison

    Can these cookies be stored in or out of the fridge & for how long? Thank you.

    • Megan Kelly

      Hi Lorna! The can be stored in or out of the fridge and last about 1.5 weeks. Maybe longer but I always eat them before that:) They would last longer in the fridge too. I am sure you could freeze them as well!

      • Lorna Morrison

        Thanks Megan.

  • Janice

    Hey there,

    I am new to your site and I am thrilled! Just wanted to let you know about a spelling mistake. In step 2 the L is missing from flour in “until flour forms”. Just thought you should know. I’ll be making this recipe tonight!

    • Megan Kelly

      Thank you Janice! Feel free to tell me about any other mistake you find. Working with a 2 year old often causes me to rush:)


    Recipe Information

  • Servings
    12 Servings
  • Prep Time
    15 min
  • Cook Time
    45 min
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Nutritional Information

  • Calories
  • Carbohydrates
  • Fat
  • Protein


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