These Double Chocolate Mocha Biscotti are egg-free and gluten-free. Because eggs are a main component of biscotti, I haven’t seen a lot, if any egg-free recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you’re already halfway there.
Double Chocolate Mocha Biscotti
Ingredients
- 2¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- 2 tablespoons arrowroot powder
- 1 tablespoon organic decaf coffee beans, espresso grind
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup honey
- ½ cup chocolate chips
Instructions
- In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt, and baking soda
- Pulse until ingredients are well combined
- Pulse in honey until the dough forms a ball
- Remove dough from food processor and work in chocolate chips with your hands
- Form dough into 2 logs on a parchment paper lined baking sheet
- Bake at 325°F for 25 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
- Serve
I want to give a hearty thank you to all of my readers! It’s so important to me to provide a space where people can be themselves and honestly share their opinions, even if they differ completely from mine. In all of my relationships I consider honesty the highest form of regard and respect. Of course, it’s always a bonus when a person communicates in a compassionate way (and somewhat easier to connect to the person) however, I still consider honesty the first priority.
I love writing healthy, organic, gluten-free recipes and it’s a very nice bonus to hear that so many people are enjoying them, benefiting from them and finding them useful. Thanks again to my wonderful readers!
Karen says
These are wonderful! Crisp and chewy and delicious. My husband and 16 year-old son were thrilled. So hard to believe they weren’t bad for you!
Beth says
Another winner!
I replaced the coffee grounds with ground flax seeds, this gave it a nice flavour and texture.
My husband is most pleased, as I never would have made biscotti before going gluten-free and finding this wonderful website.
Thanks again for all your hard work Elana!
Jodye says
These look amazing! I haven’t had biscotti in quite some time, and double chocolate will make it even better!
carrie says
Oh my! I can’t wait to try these Elana! Lovely!! Just lovely and SO chocolately!! MMmmmm!
Courtney says
What a great Recipe! This Biscotti recipe could be so versatile for all of us… We could adapt it to make Cranberry and Walnut, Vanilla Almond, Pumpkin Chocolate Chip, Cherry and Almond, Dark Chocolate and Ginger BISCOTTI… Whatever we all choose to indulge in, or choose not to eat, we could all use this recipe. Thanks again for creating BLISS in a life of limitation. :] Courtney
Cassi says
Amazing and exciting! if i were consuming coffee and chocolate right now, i’d be in my kitchen. Instead, this is being archived with all the other amazing and luscious recipes that i WILL try when i do start eating chocolate and coffee again.
I love the vegan biscotti idea- once again- thanks for the brilliant and delicious inspiration.
Beth says
Once again your timing is amazing.
I woke up with the urge to bake, but we just used up our last egg. Now I don’t even have to run to the store for more ingredients.
Thank you!
Beth
StuffCooksWant says
Beautiful. Perfect. Chocolate.
Kimberly says
Hi Elana,
I just recently discovered your site and I am SO glad I did! I am going grain free due to some stomach issues and you have some really inspiring recipes here. Do you think I could make these some other flavor besides chocolate? I love chocolate but am toying with the SCD for a bit to see if I can improve my digestion. Great blog!!
Laura K says
YOU TEMPTRESS!