Homemade gluten-free biscotti is made with nourishing oat flour and finished with a rich chocolate-almond coating. This healthier take on the classic Italian cookie is easy to make and perfect for dipping into a hot cup of tea or coffee.
Quick Look at the Recipe
- 🍽️ Flavor: Subtly sweet, toasty, and nutty
- ⏱️ Prep Time: 30 minutes
- 🔥 Cook Time: 40 minutes (+2 hours to rest and cool)
- 🕒 Ready In: 3 hours 10 minutes
- 👥 Servings: 26 cookies
- 🥣 Main Ingredients: Oat flour, slivered almonds, chocolate chips, eggs, coconut sugar, maple syrup
- 📋 Method: Bake at 350
- 📖 Dietary Info: Gluten-free, dairy-free
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: Oat flour gives this biscotti a warm, hearty flavor while keeping it naturally gluten-free and wholesome.
My Favorite Kind of Healthy Makeover
Since I was a teenager, biscotti was one of those things I had to make every Christmas (and often a few other times throughout the year). I’ve always loved a hot cup of tea, and biscotti is the perfect companion for it.
Over the years I’ve made it different ways, but this healthier version is my absolute favorite. It’s gluten and dairy-free, made with simple, more wholesome ingredients, and absolutely delicious. I know this will be a tradition in my home for years to come.
Ingredients
Step-By-Step Instructions
Step 1: First, in a large bowl, whisk together the oat flour, baking soda, and salt.
Step 2: Stir in the coconut sugar, maple syrup, coconut oil, eggs, and vanilla, and then fold in 3/4 cup almonds.
Next, place the dough in the fridge to rest for 30 minutes.
Step 3: While the dough is resting, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Once the dough is ready, using your hands, form it into two logs about 10 – 12 inches long, 3 inches wide, and 1 1/2 inches high, and place them on the baking sheet.
Step 4: Bake for 20 minutes until the logs are golden brown, remove them from the oven, and then turn it down to 300 degrees.
Step 5: Once the biscotti has cooled, carefully slice it into approximately 3/4 inch wide slices.
Step 6: Place the slices back on the baking sheet, cut side down, and bake for 20-25 minutes, flipping halfway through, and then cool on a cooling rack.
Step 7: In a small saucepan, melt the chocolate chips over low heat, stirring constantly to avoid burning.
Step 8: Once the biscotti are fully cooled, dip the tops of the cookies into the chocolate and sprinkle the rest of the slivered almonds on top. Depending on how large the almond pieces are, you may want to slightly crush them with your fingers.
Let the chocolate harden before enjoying.
If you’re looking for more gluten-free cookies, check out my cranberry chocolate cookies and soft pumpkin cookies!
Tips for Success
Don’t over-mix – For the best texture, mix the dough until just combined.
Make uniform logs – To ensure even baking, shape the logs evenly and make sure they’re the same size.
Slice carefully – To avoid breakage, make sure the biscotti is fully cooled and then cut using a santoku or chef’s knife.
FAQs
Gluten-free biscotti can be stored in an airtight container at room temperature up to 7 days.
Yes, to freeze simply place fully-cooled biscotti in an airtight container and store in the freezer for 2-3 months.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Gluten-Free Chocolate Almond Biscotti with Oat Flour
Ingredients
- 2 1/2 cups oat flour certified gluten-free
- 1 cup chocolate chips allergy-friendly
- 1 cup slivered almonds
- 1/2 cup coconut oil
- 2 eggs
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons vanilla
- 2 teaspoons baking soda
- 1/4 teaspoon salt
Instructions
- Whisk together oat flour, baking soda, and salt.2 1/2 cups oat flour, 2 teaspoons baking soda, 1/4 teaspoon salt
- Stir in the coconut sugar, maple syrup, coconut oil, eggs, and vanilla until just combined, and then fold in 3/4 cup of the almonds.1/2 cup coconut oil, 2 eggs, 1/4 cup coconut sugar, 1/4 cup maple syrup, 2 tablespoons vanilla, ¾ cup slivered almonds
- Place the dough in the fridge to rest for 30 minutes.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Using your hands, form the dough into two logs about 10 – 12 inches long, 3 inches wide, and 1 1/2 inches high, and place them on the baking sheet.
- Bake for 20 minutes until the logs are golden brown and then remove from the oven.
- Turn the oven down to 300 degrees.
- Once the biscotti has cooled, slice into approximately 3/4 inch wide slices.
- Place the slices back on the baking sheet, cut side down, and bake for 20-25 minutes, flipping halfway through.
- In a small saucepan, melt the chocolate chips over low heat, stirring constantly.1 cup chocolate chips
- After the biscotti has cooled, dip the tops of the cookies into the chocolate and sprinkle the rest of the slivered almonds on top.¼ cup slivered almonds
- Let the chocolate completely harden before eating or storing them.
Notes
Substitutions
- Can substitute butter for coconut oil
- Can substitute white sugar for coconut sugar
- Can substitute finely chopped almonds or any other finely chopped nuts for the slivered almonds or leave them out
Nutrition
If you tried this biscotti, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
Biscotti has always been one of my favorite cookies, and I love that I a make a healthier version of it. This is a holiday staple around here!