These Gluten-Free Chocolate Biscotti are double-baked, and have a delicious rich chocolate flavor! Plus they're made with nutrient dense ingredients like cacao powder, almond flour, and eggs! Everything you know and love about biscotti, but gluten-free, dairy-free, and low in sugar!
Jump to:
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
🍴Ingredient Notes
- Almond Flour - I have not tested with any other flours yet. Almond flour makes a nice light crispy cookie. My favorite brands are Bob's Red Mill, and Blue Diamond! They both have a finely ground flour that doesn't leave a gritty texture.
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it's less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands - great quality, and great price!
- Coconut Sugar - You can also swap for Lakanto Golden Monkfruit. (My favorite sugar alternative.) Sometimes I use half coconut sugar, and half monkfruit just to cut down on sugar!
- Egg - I have not tested with egg replacements yet.
- Melted Coconut Oil - I love using coconut oil as a dairy-free alternative. I have not tested this recipe with butter, but I believe it would work.
🍴Step by Step Instructions
Making the dough
- Start by adding your almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Blend with a whisk or fork until fully combined.
- Next add your egg, melted coconut oil, and vanilla into a mixing bowl. Use a hand mixer or stand mixer to blend until fully combined.
- Slowly add your dry ingredients into your wet mixture, blending until fully combined. It should become a sticky thick consistency. Use your hands or spatula to mold into a ball, and cover the bowl with plastic wrap. Refrigerate for 60 minutes.
First Bake
- Roll out your dough onto parchment paper. It should be a long rectangular shape about ¾ inch tall. Bake at 350 degrees for about 10-12 minutes. Gently press your finger on the center to make sure it's not soft. Remove from the oven, let cool for about 10-15 minutes. (Leave on the baking sheet.)
Second Bake
- Next slice into even strips - about ½ inch wide. I use a pizza cutter, but a knife will work too! Spread the biscotti out onto your baking sheet, and bake again at 350 degrees for another 10-12 minutes. (Depending on how crispy you want them to be!)
- As they cool, they will get crispier! You can drizzle them with chocolate, or dip the tips in chocolate!
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, just add them to a small bowl with warm water. This will speed up the process!
- When measuring the almond flour, use a spoon to scoop into the measuring cup. Take a butter knife to push the excess off.
- Don't skip the cooling step after the first bake. If you cut them right out of the oven, they will break apart easily.
- If you want to take the chocolate flavor to the next level, you can fold in chocolate chips, add a chocolate drizzle to the cooled cookies, or dunk the tip into chocolate and roll it in sliced almonds, or shredded coconut! They're great on their own, but I usually pair them with a hot cup of coffee.
How to store leftovers
Leftovers can be stored on the counter at room temperature for a few days, and then transferred into the refrigerator to stay fresh for longer. They can also be kept frozen! (In an air tight container.)
More chocolate recipes!
- Classic Fudgy Paleo Brownies
- Gluten-Free Chocolate Peppermint Cookies (Paleo)
- No-Bake Chocolate Energy Bars
- Nut Free Chocolate Spread Recipe (Vegan)
- Gluten Free Samoa Brownies
After you make these Gluten-Free Chocolate Biscotti, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Gluten-Free Chocolate Biscotti
These Gluten-Free Dark Chocolate Biscotti are double-baked, and delicious! They're made with nutrient dense ingredients like cacao powder, almond flour, and local eggs! Everything you know and love about biscotti, but gluten-free, dairy-free, and low in sugar!
Equipment
- Hand Mixer or Stand Mixer
- Baking Sheet
Ingredients
- 1 Cup Almond Flour
- ¼ Cup Cacao Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 1 Egg
- ¼ Cup Coconut Sugar
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Instructions
Making the Dough
- Start by adding your almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Blend with a whisk or fork until fully combined.
- Next add your egg, melted coconut oil, and vanilla into a mixing bowl. Use a hand mixer or stand mixer to blend until fully combined.
- Slowly add your dry ingredients into your wet mixture, blending until fully combined. It should become a sticky thick consistency. Use your hands to mold into a ball, and cover the bowl with plastic wrap. Refrigerate for 60 minutes.
First Bake
- Roll out your dough onto parchment paper. It should be a long rectangular shape about ¾ inch tall. Bake at 350 degrees for 12-15 minutes. Press the center to make sure it's not too soft. Remove from the oven, let cool for about 10-15 minutes.
Second Bake
- Next, slice into even strips - about ½ inch wide. Spread them out onto your baking sheet, and bake again at 350 degrees for another 10-12 minutes. (Depending on how crispy you want them to be!)
- As they cool, they will get crispier! You can drizzle them with chocolate, or dip the tips in chocolate!
Notes
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, just add them to a small bowl with warm water. This will speed up the process!
- When measuring the almond flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push the excess off.
- Don't skip the cooling step after the first bake. If you cut them right out of the oven, they will break apart easily.
- If you want to take the chocolate flavor to the next level, you can fold in chocolate chips, add a chocolate drizzle to the cooled cookies, or dunk the tip into chocolate and roll it in sliced almonds, or shredded coconut! They're great on their own, but I usually pair these dunkable cookies with a hot cup of coffee.
How to store leftovers
Leftovers can be stored on the counter at room temperature for a few days, and then transferred into the refrigerator to stay fresh for longer. They can also be kept frozen! (In an air tight container.)Nutrition
Serving: 1gCalories: 188kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 5gCholesterol: 27mgSodium: 216mgPotassium: 65mgFiber: 3gSugar: 5gVitamin A: 40IUCalcium: 48mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
Shop this recipe -
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Nina
Could you sub olive oil for coconut oil? I’m trying to bake with what I have in the house without buying new ingredients.
[email protected]
I think it would work! Let me know if you try. (:
Mel
So good with my morning cup of coffee! Thanks for sharing. (:
[email protected]
Yayy!! (:
Doug Yosh
Hello and thanks for the recipe! I had all the ingredients but the coconut sugar so I subbed brown sugar on my test batch. I also added 1 cup each of Montmerency cherries and Marcona almonds. They turned out great! For the second batch (which I doubled the recipe) I again added the cherries and almonds and also replaced half of the vanilla extract with almond extract. I also upped the cocoa powder by a 25% (I only had a little bit left in the can and figured why not) and I only rested the dough in the fridge for a 1/2 hour (it was getting late). They still turned out really good and I think the next time I make them I'll just double the extracts if I use almonds again.
I did pick up the coconut sugar for this batch but I wondered about the nutritional difference and looking at your posted values I noticed that for serving size, you posted a serving being one gram. That would be a tiny portion! 🙂
Thanks again for the recipe!