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These Chocolate Gluten Free Biscotti are super intense and chocolatey. They’re also grain free & rich in antioxidants from 3 kinds of chocolate. Pair one (or 2!) with a cup of coffee for a nourishing and delicious afternoon treat!

chocolate gluten free biscotti in a glass with a ribbon around it

I’m really so very, very sorry, but I had to do it.

I was forced by my fellow Recipe ReDuxers to post yet ANOTHER chocolate recipe this month-these uber chocolatey gluten free biscotti that will satisfy ALL your chocolate cravings. Trust me!

I’m sure after my #chocolatelove Molten Lava Cake with Raspberries, and last weeks Cinnamon Almond Mocha, you’re all quite done with chocolate for the month.

No?

Whew.

I hope not, because I have a REALLY good one for you today.

Welcome to February’s Theme: “Chocolate Love Is In The Air” It’s no secret that indulgent chocolate recipes are in high demand in February. Obviously the moderation thing comes into play, but chocolate can be a healthy choice especially when used as a compliment to other good-for-you foods. This month, we’re creating chocolate recipes that will make the heart grow fonder – and stronger.

In honor, of this months “healthier chocolate” theme, I’ve got a XXX dose (cocoa powder, bittersweet chocolate chips, and cacao nibs) of heart healthy chocolate for you in these scrumptious Chocolate Gluten Free Biscotti. Yum!

Let’s talk about the health benefits of chocolate first…

  • Cocoa beans are loaded with flavonoids which are beneficial to the body in terms of reducing blood pressure and reducing the blood’s ability to clot, thus reducing the risk for heart attack and stroke.
  • Cocoa and chocolate  contain phenylethylamine and small amounts of caffeine which may have a slight antidepressant and stimulant effect by increasing levels of dopamine, serotonin, and adrenaline in the body. {Don’t you already feel happier reading this :-)?}
  • Raw cacoa nibs not only are a REALLY super duper rich source of antioxidants, but they also are a good source of magnesium and fiber as well.

Taking inspiration from this recipe from Elana’s pantry and this recipe from David Lebovitz, I set to work creating my first ever batch of gluten free biscotti, and let me tell you, they are absolutely delicious!

Lucky for me, I still had some cacao nibs from the Villa Vanilla Spice Plantation in Costa Rica.

If you ever go to Manuel Antonio, Costa Rica, I highly recommend a trip to the plantation!

My experimentation turned out perfectly.

Perfectly, that is, if you like not too sweet, but intensely rich chocolate gluten free biscotti, just the kind of thing for an afternoon “pick-me-up”.

Let’s make some Chocolate Gluten Free Biscotti!

gluten free chocolate biscotti dough on a white surface.
Gluten Free Chocolate Biscotti Dough
Baked gluten free chocolate biscotti cut into slices.
Baked Gluten Free Chocolate Biscotti
XXX Chocolate Biscotti

Triple XXX Chocolate Gluten Free Biscotti

These Chocolate Gluten Free Biscotti are super intense and chocolatey. They're also grain free & rich in antioxidants from 3 kinds of chocolate. Pair one (or 2!) with a cup of coffee for a nourishing and delicious afternoon treat!
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 22 biscotti

Ingredients

  • 2 1/4 cups almond flour
  • 1/2 cup light brown sugar
  • 1/2 cup cocoa powder , non-alkalized
  • 2 tablespoons arrowroot powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 3/4 cup bitersweet chocolate chips
  • 1/2 cup cacao nibs, chopped

Instructions

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • Combine almond flour, sugar, cocoa powder, arrowroot powder, baking soda, and salt in a large bowl. Mix well with a fork, then make a well in the dry ingredients and pour in coconut oil, eggs, and vanilla.
  • Mix well until ingredients are combined. Add chocolate chips and cacao nibs and stir until mixed in to dough.
  • Divide dough in half and form in to two logs, approximately 4 inches by 9 inches, on each baking sheet. Bake in oven for 20-25 minutes {dough should be firm to touch}, then remove from oven and let cool for approximately 20 minutes.
  • Reduce temperature to 300 degrees. Using a serrated knife, cut the logs into 1/2 inch slices on the diagonal. Place slices, cut side down, on parchment lined baking sheets and bake for 10 minutes.
  • Remove from oven and flip the cookies over. {Be careful as the melted chocolate chips will be hot!} Bake another 10 minutes, then remove from oven and let cool completely before serving.
  • Once baked and cooled, you may store the cookies in an airtight container for up to two weeks. That is, if they last that long!

Nutrition

Calories: 165kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 84mg | Fiber: 2g | Sugar: 7g | Vitamin A: 32IU | Calcium: 53mg | Iron: 1mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dessert, Snack
Cuisine American, Gluten Free, Grain Free, Low FODMAP, Vegetarian
Keyword chocolate biscotti, grain free biscotti
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Let’s Chat! Have you ever made gluten free biscotti before? Did you know that biscotti means “twice-baked” in Italian? Have you ever been to Costa Rica before???