Preheat oven to 350 degrees.

Whisk together oat flour, baking soda, and salt.

Stir in the coconut sugar, maple syrup, coconut oil, eggs, and vanilla.

Fold in 3/4 cup of the almonds.

Place the dough in the fridge for 10-20 minutes.

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 lined with parchment paper.

Bake for 20 minutes until the logs are golden brown.

Turn the oven down to 300 degrees.

Once the biscotti has fully 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 double boiler or small saucepan, melt the chocolate chips over low heat. If you use a saucepan, stir constantly to prevent burning.

After the biscotti has cooled, dip the tops of the cookies into the chocolate and sprinkle the rest of the slivered almonds on top.

Let the chocolate completely harden before eating or storing them.