Healthy Double Chocolate Biscotti
Yields: 18 biscotti
These biscotti are perfect for any chocolate lover! They’re crisp, crunchy, and completely packed with decadent dark chocolate flavor (similar to 72% dark chocolate!). These cookies taste incredible on their own, but they’re also fun to dip in coffee, tea, or even hot chocolate for an extra chocolaty treat! Leftovers should keep for at least two weeks if stored in an airtight container, and they also freeze (and ship!) really well. This recipe is easily doubled to make more, too!
  1. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
  3. Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that’s 2 ¼” wide and ¾” tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
  4. Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
  5. Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½”-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½” thick, ¾” tall, and 2 ¼”+ wide.
  6. Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of “give”) or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.
Notes: For the gluten-free version, use a store-bought gluten-free flour blend, like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For the best results, use regular unsweetened cocoa powder, like this. I do not recommend substituting Dutched or “special dark” cocoa powder; both of these have a different acidity level, which can affect the taste and texture.

As written, this recipe yields biscotti with a dark chocolate flavor, similar to 72% dark chocolate. If you’re not a fan of dark chocolate, then substitute ¼ cup (30g) of additional white whole wheat flour for ¼ cup (20g) of unsweetened cocoa powder. You may need to add ½ - 1 teaspoon of water if using this substitution because flour and cocoa powder absorb liquids differently.

It’s extremely important to measure the flour and cocoa powder correctly using this method or a kitchen scale. (← That’s the one I own!) Too much cocoa powder will make your biscotti taste bitter, rather than rich and chocolaty. Too much of either one will also dry out your cookie dough, and it won’t come together to form a rectangle in Step 3. If this happens to you, add water ½ teaspoon at a time until all of the flour and cocoa powder is incorporated.

Brown sugar may be substituted for the coconut sugar.

Bars of high-quality dark chocolate work best! I prefer Lindt and Ghirardelli. For the best results, dice your dark chocolate to be smaller than the size of miniature chocolate chips. Larger chunks will cause your biscotti to crumble and break when you slice the log in Step 5.

I do NOT recommend using chocolate chips. Dark chocolate fully melts in the oven (whereas chocolate chips contain a stabilizer that prevent them from doing so!), so your chocolate chunks will still be warm and flexible when you sliced the rectangular log into strips in Step 5. This means your individual biscotti shouldn’t break into multiple pieces when cutting them. (See the text of my blog post above for more information!)

If you wait longer than 10 minutes to slice the log in Step 4-5, then it’ll be harder to cut. When you cut your one large log, use a serrated knife (aka a bread knife — this one is my favorite!), and try to slice in just one direction, rather than back and forth. That minimizes the crumbs, as well as any potential broken biscotti!

Sometimes, it seems like the side facing upward dries out faster than the side touching the baking sheet. Therefore, during the second bake, I prefer to flip my biscotti halfway through so I can guarantee both sides bake evenly.

If you end up accidentally baking your biscotti for too long during the second bake, that’s totally fine — just call them “dunkers” and always dip them in hot chocolate, coffee, tea, or even cold milk before eating!

This recipe is easily doubled!

See the text of my blog post above for more tips and information!!

{gluten-free, dairy-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at