If there’s anything better than cozying up with a cup of coffee first thing in the morning, then it’s cozying up with a cup of coffee and a delicious pastry or treat. And what better treat to pair with your morning coffee than Biscotti? This Easy Double Chocolate Biscotti is not only the perfect pairing for a cup of coffee, but it also happens to be gluten-free, dairy-free, and refined sugar free! I love making a big batch of this biscotti, so I always have one on-hand in the mornings!
Friends, if you didn’t think that gluten-free biscotti was a “thing,” then think again. While I will be the first to admit that some gluten-free recipes don’t match up to their gluten-filled alter egos, when it comes to this biscotti recipe, it truly takes the cake. In fact, I’d dare any one to taste test it alongside a more traditional biscotti and see if they can find the difference!
If you are unfamiliar with biscotti, they are a crunchy, Italian cookie that is traditionally served alongside a cup of espresso or coffee. Because of their crunchy texture, they are perfect for dunking into the warm coffee, and soften to the ideal texture without getting mushy. Of course, you can enjoy biscotti without the coffee, or with a cup of tea instead, but personally I prefer to enjoy them the traditional way!
The best part about this recipe is that it’s not just gluten-free… it’s also dairy-free and refined sugar-free, which means you can enjoy a delicious biscotti (or two) even if you have allergies or food sensitivities. This “healthier-for-you” recipe also uses only real, whole food ingredients, so you can start your day off on the right foot!
What You Need to Make These Delicious Biscotti Cookies
Now, this is definitely not my easiest cookie recipe to make, nor is it my most simple. These biscotti require quite a few ingredients, and have quite a few steps to bring them to live. HOWEVER, it is worth the labor of love… trust me. Every ingredient in this list works together to make the most delicious biscotti you’ve ever tasted!
- Almond Flour: Almond flour is one of my favorite ingredients to bake with, because it’s high in healthy fats and proteins, and is also naturally gluten and grain-free. It’s the reason why it’s the base of my most popular recipe, my Life Changing Tahini Chocolate Chip Cookies!
- Oat Flour: If you’ve never worked with oat flour before, then here is a pro-tip: don’t go out and buy it. A bag of oat flour will run you at least $5, but it can be made for less than $1 with only two ingredients!
- Unsweetened Dark Cocoa Powder: Biscotti in general isn’t super sweet, so you’ll want to use unsweetened dark cocoa powder in this recipe. It adds the perfect, chocolatey flavor without adding additional sweetness.
- Baking Powder: Baking powder helps these cookies rise, and ensures that they reach the perfect consistency.
- Sea Salt: A pinch of sea salt ensures that these biscotti don’t get too sweet!
- Egg: You will need one egg for this recipe, and unfortunately it cannot be substituted. The texture of the biscotti doesn’t turn out the same.
- Coconut Sugar: Instead of using refined sugar to make our biscotti sweet, a little bit of coconut sugar goes a long way!
- Almond Milk: I personally use almond milk in this recipe, because it’s usually what I have on hand. However, you can use any non-dairy milk of your choice!
- Coconut Oil: Melted coconut oil ensures that this biscotti holds its texture properly. We’ll also be using some of the coconut oil to melt down the chocolate, to ensure that it gets a nice, creamy consistency.
- Vanilla Extract: A touch of vanilla extract is essential to any baked good recipe!
- Dark Chocolate Chips: We’ll be using dark chocolate chips in two places: first, in the biscotti itself, and second, for the chocolate coating.
- White Chocolate Chips: Melted white chocolate makes for the perfect, drizzly touch to this biscotti!
How to Make These Delicious, Chocolate-y Biscotti
To make these biscotti, start by adding the almond flour, oat flour, cocoa powder, baking powder, and sea salt to a medium bowl and whisk until fully combined. Next, in a separate bowl, whisk together the egg, coconut sugar, milk, coconut oil, and vanilla extract until it’s nice and smooth.
Add your wet ingredient mixture to your bowl with the dry ingredients, and mix until they’re fully combined. Then, fold in the chocolate chips. Once the mixture is fully combined, cover the bowl and place it in the freezer for 20 minutes, until it firms up.
While the mixture is freezing, preheat your oven to 350 F and line a baking sheet with parchment paper. Once the mixture has finished freezing, it should form a dough. Place the dough directly onto the parchment-lined baking sheet. Grease your hands lightly with oil (this will make it MUCH easier to work with the dough!) and then, press the dough into a, 11×3 or 4-inch rectangle. It should be approximately 1/2 inch thick.
Bake the dough for 20 minutes, until the edges are just slightly golden. Once done, remove them from the oven (being sure to keep the oven on) and allow them to cool for 10 minutes. Once the dough is cool, use a sharp knife to carefully slice the dough, on a slight angle, into 1/2 inch thick biscotti slices. You should end up with 10-11 slices. Then, turn each biscotti cut-side up and return them to the oven for 8 minutes. Once they’re done, flip them over and bake them on the other side for an additional 8 minutes, until they’re crisp and golden.
Remove them from the oven once they’re done and let them cool for 5 minutes. The biscotti will continue to cook as they cool, so be careful not to over-bake! Once 5 minutes are up, transfer them to a wire cooling rack and let them cool completely.
Finally, once the biscotti are cool, prepare the chocolate coating by adding the rest of your dark chocolate chips and coconut oil to a small bowl. Melt them together, in the microwave, in 2, 30-second increments. You can also do this on the stove, using the double-boiler method. Once your chocolate is smooth, dip each biscotti halfway into the chocolate and return them to the parchment lined baking sheet. Repeat these steps with the white chocolate chips, but instead of dipping, use a spoon to drizzle the white chocolate over the biscotti.
Finally, return the biscotti to the refrigerator for 20 minutes. to allow the chocolate to set. Once done, serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
Ingredients
For the Biscotti:
- 1 Cup Almond Flour
- ⅓ Cup + 3 Tablespoons Oat Flour
- ¼ Cup Unsweetened Dark Cocoa Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Sea Salt
- 1 Egg
- ½ Cup Coconut Sugar
- 3 Tablespoons Almond Milk, or milk of choice
- ¼ Cup Coconut Oil, melted; can also substitute butter if not dairy-free
- 2 Teaspoons Vanilla Extract
- ¾ Cup Dark Chocolate Chips
For the Coating:
- ¾ Cups Dairy-Free Dark Chocolate Chips
- ¼ Cups White Chocolate Chips
- 1 Teaspoon Coconut Oil
Instructions
- Add the almond flour, oat flour, cocoa powder, baking powder, and sea salt to a medium bowl and whisk until fully combined.
- Next, in a separate bowl, whisk together the egg, coconut sugar, milk, coconut oil, and vanilla extract until it's nice and smooth.
- Add your wet ingredient mixture to your bowl with the dry ingredients, and mix until they're fully combined. Then, fold in the chocolate chips
- Once the mixture is fully combined, cover the bowl and place it in the freezer for 20 minutes, until it firms up.
- While the mixture is freezing, preheat your oven to 350 F and line a baking sheet with parchment paper.
- Once the mixture has finished freezing, it should form a dough. Place the dough directly onto the parchment-lined baking sheet.
- Grease your hands lightly with oil (this will make it MUCH easier to work with the dough!) and then, press the dough into a, 11×3 or 4-inch rectangle. It should be approximately 1/2 inch thick.
- Bake the dough for 20 minutes, until the edges are just slightly golden. Once done, remove them from the oven (being sure to keep the oven on) and allow them to cool for 10 minutes.
- Once the dough is cool, use a sharp knife to carefully slice the dough, on a slight angle, into 1/2 inch thick biscotti slices. You should end up with 10-11 slices.
- Then, turn each biscotti cut-side up and return them to the oven for 8 minutes. Once they're done, flip them over and bake them on the other side for an additional 8 minutes, until they're crisp and golden.
- Remove them from the oven and let them cool for 5 minutes. The biscotti will continue to cook as they cool, so be careful not to over-bake!
- Once 5 minutes are up, transfer them to a wire cooling rack and let them cool completely.
- Finally, once the biscotti are cool, prepare the chocolate coating by adding the rest of your dark chocolate chips and coconut oil to a small bowl. Melt them together, in the microwave, in 2, 30-second increments. You can also do this on the stove, using the double-boiler method.
- Once your chocolate is smooth, dip each biscotti halfway into the chocolate and return them to the parchment lined baking sheet.
- Repeat these steps with the white chocolate chips, but instead of dipping, use a spoon to drizzle the white chocolate over the biscotti.
- Return the biscotti to the refrigerator for 20 minutes. to allow the chocolate to set. Once done, serve and enjoy!
Rate & review
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What others are saying
So delicious and easy to make! Made a test batch and all the cookies disappeared! Will make 2 more batches and hide for the holidays.
Woohoo! Connie, I LOVE to hear that you’re making this recipe for the holidays! Thank you so much for making it, and for leaving the kindest review!
Hi-can a different flour be substituted for the oat flour? Maybe a paleo flour or gluten free flour? Thanks 😊
Hi Elizabeth! This recipe has not been tested with any other flours, so I cannot guarantee that they would turn out the same.