Mix the orange juice with the flaxseed in a small bowl. Set aside for 10 minutes to thicken.
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Whisk together the gluten free flour, cornstarch, baking powder, salt, and xanthan gum in a large mixing bowl.
In the bowl of an electric stand mixer, mix together the oil, sugar, vanilla, orange zest, and orange juice and flaxseed mixture until well combined.
Add the flour mixture to the wet ingredients, and mix on a low speed with a dough hook attachment until the mixture comes together into a dough. Add the dried cranberries and mix again to distribute them through the mixture.
Wet your hands so you can handle the dough more easily. It will be quite sticky. Shape the dough into a flattened log on the baking sheet and bake for 30 minutes.
Let the log cool for 10 minutes, then slice it into ¾ inch thick biscotti pieces. Bake the slices for another 25 to 30 minutes or until crisp and golden.
Heat the chocolate chips in 30 second bursts in the microwave until melted. Drizzle the melted chocolate over each biscotti slice.
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Notes
Vegan biscotti can be stored up to 2 weeks in an airtight container at room temperature.