Gingerbread Biscotti by Marsha


Put a spicy and festive twist on our Double Chocolate Oat with Raspberry mix! Marsha shows us how fun and easy it is to elevate our gluten-free double chocolate cookie mix into a holiday recipe that is perfect for sharing!


●  1-350 g pkg Goodums Double Chocolate Oat with Raspberry mix
●  2 tsp ground ginger
●  1 tsp ground allspice
●  1 tsp ground cinnamon
●  2 eggs
●  1/4 cup olive oil
●  1 tbsp blackstrap molasses
●  1 tsp vanilla

Optional White Chocolate Drizzle and Christmas Decorative: 1⁄2 cup melted white chocolate chips Note: Add a couple of teaspoons of coconut oil to your melted white chocolate chips for a better drizzle. Dip biscotti in chocolate, then coat with Christmas sprinkles.


    1. Add the cookie mix to a blender or food processor and process until the chocolate chips are finely grounded. Add the mixture to a large bowl and whisk together the ginger, allspice, and cinnamon. Set aside.

    2. In a large mixing bowl, whisk together the eggs, oil, molasses, and vanilla. Add to cookie mixture and mix until combined. Place the biscotti dough in the fridge for 10 minutes. Preheat oven to 350F (180C).

    3. Form an approximately 9x5 inch rectangle on parchment paper with wet hands. The rectangle should be about 1⁄2 inch thick. Bake for 20 minutes or until firm to the touch but not hard.

    4. Let cool for about 15 minutes before slicing into 1-inch slices.

    5. Turn the 1-inch slices cut side down and bake at 325 degrees for 8-10 minutes. Remove from the oven, turn the cookies onto the other side and bake at 325 degrees for 8-10 minutes.

    6. Place on a wire cooling rack and allow the cookies to cool. They will harden as they cool.

    7. Drizzle with white chocolate, if desired. Place into the freezer for 1 hour to allow the white chocolate to harden. Serve and enjoy!

    Recipe Developer: Marsha Hebert (IG: @eatforlifebymarsha)