Small Batch Gluten-Free Maple Cinnamon Sugar Biscotti

Made with Primal Palate Gluten Free Flour, Lark Ellen Farms Sprouted Pecans, Mixed Up Foods Maple Cashew Butter, and Maïzly Corn Milk.

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When Maple Meets Fall in Colorado

Nothing says fall quite like maple that earthy sweetness that instantly brings on the cozy feels. These Maple Cinnamon Sugar Biscotti were inspired by Primal Palate Cinnamon Sugar Spice and Mixed Up Foods Maple Cashew Butter which I’ve basically been eating by the spoonful lately.

Baking them has become part of our morning routine. Every day, we bundle up for a walk, coffee in hand, and I tuck a couple of these biscotti into my pocket. There’s something grounding about that simple ritual a crisp morning, crunchy biscotti, hot coffee, and our little family soaking up the season.

Colorado weather has been teasing me this year,  80 degrees one day, rain and a chill the next.These biscotti remind me fall is still here, even when the sun feels like July. They take me right back to our trip through New Hampshire last October. The colors were unbelievable fiery reds, golds, and oranges climbing into Vermont. I can’t wait to go back next year with our son as a one-year-old. Time really does fly.

If you’re craving something on the chocolate-coffee side, try my Small Batch Mocha Pecan Biscotti next — they’re like your favorite café order turned into a cookie.

Why You’ll Love This Recipe

• Small batch — makes 6–8 mini biscotti, perfect for sharing (or not).
  
• Warm fall flavors — maple, cinnamon, and toasted pecans in every bite.
  
• Lightly sweet — a hint of coconut sugar and cinnamon-sugar topping for crunch.
  
• Gluten-free & wholesome — made with clean ingredients and nutrient-rich nuts.

If you love cozy, autumn-inspired baking, you’ll also love my Pumpkin Chai Banana Bread — it has that same warm-spice comfort with simple ingredients.

Shop the Star Ingredients

Ingredients you'll need

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• 2 tablespoon unsalted butter, softened
  
• 2 tablespoon Mixed Up Foods Maple Cashew Butter
  
• 3 tablespoon coconut sugar
  
• 1 large egg
  
• 2 tablespoon Maïzly Corn Milk
  
• ½ teaspoon vanilla extract
  
• ¾ cup Primal Palate Gluten Free Flour
  
• ¼ teaspoon baking powder
  
• ¼ teaspoon Primal Palate Cinnamon Sugar Cookie Spice
  
• Pinch of salt
  
• ¼ cup Lark Ellen Farms Sprouted Pecans, chopped
  
• 1 tablespoon maple syrup (optional, for extra maple flavor)
  
• 1 tablespoon coconut sugar + ¼ teaspoon cinnamon (mixed for topping)
  

💡 Notes & Tips

• Small-batch recipe = freshness and no waste.
  
• These biscotti keep beautifully for 2–3 days in a sealed container.
  
• Perfect for morning coffee walks or a sweet snack after lunch.
  

Looking for something cozy and chocolatey instead? Try my Chocolate Espresso Muffins

These biscotti are more than a cookie — they’ve become a reminder to slow down. Baking them, walking with coffee in hand, and watching the leaves change reminds me how quickly time moves and how important it is to savor the small things.

If you’re in the mood for another seasonal bite, bake my Oatmeal Chai Cookies — they’re soft, spiced, and pair perfectly with these biscotti for a fall dessert board.

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