Biscotti is probably the most nostalgic cookie. My mom makes them every holiday season, and I was on a serious mission to perfect a gluten free version.
These chocolate orange biscotti are perfectly crunchy, with a tiny bit of softness in the center. They hold up well to the coffee dunk test– VERY important criteria!!
The flavor is dreamy- if you think orange and chocolate sounds weird together just trust me! The citrus with the dark chocolate is a match made in heaven. They are just the right amount of subtle sweetness and full of flavor.
The cookie base is oat flour and almond flour for a gluten free and flourless biscotti. I replaced butter with coconut oil to keep these dairy free (you can’t taste it!), and used a dairy free chocolate chip.
This crunchy coffee-dunking cookie is the best holiday cookie you can make in my opinion. The perfect crunchy cookie with the most delicious chocolate and orange flavor.
I am SO excited for you guys to make these gluten free biscotti. You have to let me know if you give them a try! xo
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Gluten Free Chocolate Orange Biscotti (dairy free)
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 biscotti 1x
- Category: Dessert
Description
Gluten free and dairy free perfectly crunchy chocolate orange biscotti!
Ingredients
- 1 cup almond flour
- 1/3 cup + 3 tbsp oat flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- Zest of 1 large orange
- 1 egg
- 1/2 cup coconut sugar (can sub brown sugar)
- 1 tbsp orange juice
- 3 tbsp coconut oil, melted (can sub butter if they don’t need to be dairy free)
- 1 tsp vanilla extract
- 1/2 cup dairy free chocolate chips
Optional chocolate drizzle:
- 1/3 cup dairy free chocolate
Instructions
- In a large bowl, mix together the almond flour, oat flour, baking powder, sea salt, and orange zest.
- In a separate bowl, whisk the egg with the coconut sugar, orange juice, coconut oil, and vanilla until smooth.
- Add the dry ingredients to the wet and mix until well combined, then fold in the chocolate chips. The dough will be sticky. Set dough in freezer to chill for 15 minutes.
- Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper and sprinkle with a little oat flour.
- Turn the chilled dough out onto the floured parchment paper. Get your hands a little damp, then press the dough into an 11-inch by 3- or 4-inch rectangle (it should be about 1/2″ thick).
- Bake for 20 minutes, until edges are slightly golden. Remove from oven (keep the oven on) and allow to cool for 10 minutes. With a sharp knife, carefully slice the log on a slight angle into 1/2-inch biscotti slices.
- Turn each biscotti cut side up and return to the oven for 8-10 minutes, then turn each biscotti over and bake for an additional 8-10 minutes until slightly crisp and golden. The biscotti will continue to crisp up as they cool, so be careful not to over-bake! Allow to cool for 5 minutes, then transfer to a cooling rack until completely cooled.
- Optional to gently melt 1/3 cup dairy free chocolate and drizzle over the tops of the cookies. Store leftovers in an airtight container on the counter for up to 5 days.
Amy
Made this today and it is SO GOOD! Super easy to make too!
★★★★★
Krista
These biscotti were absolutely delicious and perfectly crunchy. + They were SO easy to make! Highly recommend!
★★★★★
Jen
First time making biscotti! They turned out perfect and the recipe/instructions were so easy to follow. I did 1/4th cup coconut sugar and the other 1/4th cup with swerve brown sugar and I added a little less than half a cup of chocolate chips. Also I had chocolate hazelnut butter so I drizzled that on top with flaky salt! These will definitely be making their way onto cookie trays for gifts. Thank you Mia as always💕
★★★★★
Mia Zarlengo
Thank you soo much Jen! So happy you loved this- I can’t stop making these haha!! xo
Gabby
So good! Made these this weekend. I definitely overbaked them slightly, thinking my oven must run hot. First time making biscotti and they were delicious – perfect little treat!
★★★★★
Tess
These are delicious!! I don’t like orange, so I subbed oat milk for orange juice and cinnamon for zest, and they turned out amazing! Absolutely will make this recipe again
★★★★★
Bailey Ruhm
I desperately wanted to make these for my gluten free parents, but didn’t have orange so I twisted it a bit. I used the same recipe, but subbed gingerbread spices instead or orange zest and threw in some molasses where the orange juice would go. Otherwise I did everything else the same. They were the BEST gingerbread chocolate chip biscottis, and I’m super grateful that this recipe got me there. Mia’s recipes never disappoint!!
★★★★★
Mia Zarlengo
I am SO happy they worked so well for you and your parents! Thank you so much Bailey 🙂
Kristine
10/10 is an understatement! i added 1/2 vanilla extract and 1/2 almond extract and it was so good. what an amazing recipe! thanks mia!
★★★★★
Sara
My first time making biscotti and I loved them! I omitted the orange and used nut milk and also added some almond extract to give more of a classic biscotti flavor. They were a little crumbly and some fell apart when I cut them but overall a great easy recipe that I will try again!
★★★★★
Grace
Holy YUM. Made these on xmas morning for my family and we LOVED them. Crunchy but soft at the same time. Flavor is so right and bright, loved it 🙂
★★★★★
Erin
These are insanely delicious. I was intimidated to make biscotti for the first time – but this recipe made it so easy! My Italian husband is obsessed – and he doesn’t know they are gluten-free 🙂 Thank you for all your creative, simple, delectable recipes! Now I need to go hide these before my husband eats them all…
★★★★★
Mia Zarlengo
WOW this is such a compliment!!! Thank you Erin- so happy you tried them and loved them! 🙂