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+ servings
Chocolate biscotti on a baking sheet with parchment paper.

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!
5 from 2 votes
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6
Calories 188 kcal


  • Hand Mixer or Stand Mixer
  • Parchment Paper
  • Baking Sheet


  • 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


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!


Baking Tips

  1. Make sure the coconut oil is measured first, and then melted.
  2. 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!)
  3. If you forgot to leave your eggs out, just add them to a small bowl with warm water. This will speed up the process!
  4. 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.
  5. Don't skip the cooling step after the first bake. If you cut them right out of the oven, they will break apart easily.
  6. 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.)


Serving: 1gCalories: 188kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 5gCholesterol: 27mgSodium: 216mgPotassium: 65mgFiber: 3gSugar: 5gVitamin A: 40IUCalcium: 48mgIron: 1mg
Keywords almond flour biscotti, chocolate biscotti, dark chocolate biscotti, gluten-free biscotti, gluten-free chocolate biscotti, how to make gluten free biscotti, paleo biscotti
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