Easy Double Chocolate Biscotti

Posted on

Imagine waking up in the morning, pouring yourself a steaming cup of coffee, and reaching for a delightful treat to enjoy alongside it. Well, look no further because this Easy Double Chocolate Biscotti is here to make your mornings even sweeter. Not only does it pair perfectly with your coffee, but it’s also gluten-free, dairy-free, and free from refined sugar. Whip up a batch, and you’ll always have a tasty morning treat at your fingertips!

If you’re not familiar with biscotti, they’re those crunchy Italian cookies that are just made for dipping into your favorite hot beverage. Traditionally served with espresso or coffee, these biscotti soften up just right when dunked, adding a delightful texture to your morning routine. Of course, you can enjoy them however you like, but there’s something special about savoring them the classic way!

What’s great about this recipe is that it’s not only gluten-free but also dairy-free and free from refined sugar. So, even if you have food allergies or sensitivities, you can still indulge in these delicious biscotti guilt-free. Plus, they’re made with real, wholesome ingredients, setting you up for a perfect start to your day!

Easy Double Chocolate Biscotti

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 10 BISCOTTI


For the biscotti:

  • 1 cup almond flour
  • 1/3 cup + 3 tablespoons oat flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 egg
  • 1/2 cup coconut sugar
  • 3 tablespoons almond milk or milk of choice
  • 1/4 cup melted coconut oil or butter if not dairy-free
  • 2 teaspoons vanilla extract
  • 3/4 cup dark chocolate chips

For the coating:

  • 3/4 cup dairy-free dark chocolate chips
  • 1/4 cup white chocolate chips
  • 1 teaspoon coconut oil


  • Combine almond flour, oat flour, cocoa powder, baking powder, and sea salt in a bowl.
  • In another bowl, whisk together egg, coconut sugar, milk, coconut oil, and vanilla extract until smooth.
  • Mix wet ingredients into dry ingredients, then fold in chocolate chips.
  • Freeze the mixture for 20 minutes until firm.
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Form dough into a rectangle on the baking sheet and bake for 20 minutes.
  • Cool for 10 minutes, then slice into biscotti shapes.
  • Bake again for 8 minutes on each side until golden and crisp.
  • Let cool completely on a wire rack.
  • Melt dark chocolate with coconut oil, then dip half of each biscotti into the chocolate.
  • Drizzle melted white chocolate over the biscotti.
  • Refrigerate for 20 minutes to set the chocolate.
  • Serve and enjoy your homemade biscotti with your morning coffee!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating