These delicious gluten-free chocolate chip biscotti are the perfect treat to pair with a warm cup of coffee or tea! They’re made with just 8 simple ingredients, and taste just like the classic cookie.
Biscotti are twice-baked, long crunchy almond cookies that can be filled with different nuts and dried fruit, or even dipped in chocolate. After sharing my vanilla chai Almond Flour Biscotti last month, I knew I had to share a chocolate chip version.
These cookies can really be flavored and filled with anything you like, and are the perfect dunkable cookies for your choice of beverage.
The cookie base is made from almond flour, which gives it that perfect crunch and texture when baked. The true flavor comes from the almond extract, so be sure not to skip that part!
How to make gluten-free chocolate chip biscotti
These almond flour biscotti are made with just 8 simple ingredients. Here’s what you’ll need-
- Almond flour- I like using a fine almond flour, like this one
- Coconut sugar- using coconut sugar, like I did in this recipe, will result in a darker cookie. You can also swap light brown sugar if that’s all you have
- Eggs
- Coconut oil- I like to use a refined coconut oil in these, for a neutral taste
- Almond extract- this is what gives it that true biscotti flavor, so I don’t suggest substituting it
- Baking powder
- Salt
- Dairy-free chocolate chips
First you bake the batter as a log and let it cool. Once it’s cool, slice your bars and bake each side again until crispy!
I like to dip the ends of my cookies in melted dark chocolate, but for an easier approach, you can drizzle some extra chocolate over them. If you wanted to add a little zest, you can mix in 1 tbsp of orange zest to the batter for a delicious orange chocolate taste.
I can’t wait for you guys to try these! 🙂
Other baked goods you may like:
Gluten-free Oatmeal Raisin Cookies
Apple Walnut Oatmeal Bars
Banana Oatmeal Breakfast Cookies
Chocolate Chip Biscotti
Ingredients
- 2 cups fine almond flour, I love using this one
- 1/2 cup coconut sugar, or sub light brown sugar
- 2 eggs, at room temp
- 2 tbsp softened coconut oil, use refined for a neutral taste
- 1/2 tsp almond extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dairy-free chocolate chips
Optional Chocolate Coating
- 1/3 cup dairy-free chocolate chips
- 1 tbsp coconut oil
- Slivered almonds, to top
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract.
- Add in the almond flour, baking powder, and salt and mix well until a dough forms. It should be slightly wet. Fold in the chocolate chips and stir together.
- Line a baking tray with parchment paper.
- Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9-10″ long and 3″ wide- it should have a slight oval shape, getting narrow at the ends.
- Bake for 20-22 minutes, until the top and edges are golden brown.
- Remove from oven and let it cool completely for 10-15 minutes.
- Lower the oven temperature to 300 F.
- Once the biscotti are cool, slice into 1/2″ sticks. You should have about 14 sticks. Place them back on the baking sheet turned onto one side.
- Bake the cookies for 10-12 minutes, flip them over to the other side, and bake for an additional 10-12 minutes.
- Remove from oven and let them cool completely, they will harden as they set.
- For the glaze, melt the chocolate chips and coconut oil in 30 second increments in the microwave until smooth. You can top them with slivered almonds, or dip the ends of each cookie into the chocolate.
- Store them in an air tight container for up to 1 week, or freeze for up to 2 months.
Would it work to use pecan or oat flour instead?
This recipe is amazing, I have to stop myself from eating them all! The biscotti have the perfect amount of crunch and are absolutely delicious. The recipe was very easy to follow and it’s important to trust that they will harden as they cool. Yum yum yum!