Ingredients
Scale
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
Instructions
- 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!