This Triple Chocolate Gluten-Free Biscotti Recipe creates a crisp, sweet and super chocolatey cookie. They will dip perfectly into your morning and/or afternoon coffee. 
I was getting ready to make espresso biscotti, that I’d been imagining I’d be dunking in my coffee, when my 12-year-old son walked into the kitchen and asked me three questions in a row, without pause and full of excitement . . .
“What are you baking? Gluten-free, right? Lots of chocolate, right?”
(In case you missed it, my 12-year-old son has Celiac Disease and is therefore gluten-free.)
So like any good mom would, I silently let my gluten-full espresso-filled cookie plan go, and said, “I’m baking cookies, of course gluten-free, and they’ll be packed with chocolate!”
And in that moment this Triple Chocolate Gluten-Free Biscotti recipe was born.
I’d do anything for my kids after all, so making just about any delicious cookie is a pleasure!
Truth is, while I know he has to live with this, so getting used to it is a good thing, I really do love to include him when I bake. So a gluten-free chocolate biscotti recipe it would be. 
Even when I offer a gluten-free substitute for something others are eating a feel a little bit guilty.
I know, I shouldn’t, but my kids’ happiness is at the top of every list I have.
In this case, I am so happy this recipe took a gluten-free turn. I think I’ll be making this gluten-free biscotti recipe often.
Not only did my son love it, but everyone else did too!
While I must admit, I’m still craving an espresso biscotti, I’m so happy to have had this change of course because this Triple Chocolate Gluten-Free Biscotti recipe is delectable!
And hey, they got dipped into my coffee.
Everyone wins!
There are four main steps to making this gluten-free chocolate biscotti recipe:
- Make the dough.
- Bake the dough in one large, relatively flat piece.
- Slice the baked dough.
- Bake the dough, now sliced, for a second time.
This Triple Chocolate Gluten-Free Biscotti Recipe creates a crisp, sweet and super chocolatey cookie. They will dip perfectly into your morning and/or afternoon coffee.
*Makes 1 dozen
- 2 cups all-purpose gluten-free flour (I used Trader Joe's brand)
- 1/2 cup almond meal
- 2 tablespoons cocoa powder, sifted
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla
- 3/4 teaspoon sea salt
- 1 1/2 cups semisweet chocolate chips, divided
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Preheat the oven to 350 degrees F and adjust a rack to the center. Line a baking sheet with parchment paper and set aside.
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In medium-sized mixing bowl, combine the flour, almond meal, cocoa powder, baking powder, and xanthan gum. Set aside.
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In another medium-sized mixing bowl, gently whisk the eggs to blend them. Mix in the sugar, vanilla and salt.
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Make a well in the center of the dry ingredients and pour in the egg mixture. Mix just until everything is evenly incorporated, and then fold in 1 cup of chocolate chips.
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Shape the dough into one large rectangle, about 1-inch high and 4-inches wide.
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Bake in the preheated oven until it looks dry, about 20 minutes.
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Remove it from the oven, let it cool a bit on the baking sheet, and then turn the oven down to 275 degrees F.
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Lift the parchment off the baking sheet and use a serrated bread knife to cut the biscotti into slices horizontally, about 1-inch thick.
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Line the baking sheet with a new sheet of parchment paper and place each cookie on top.
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Return the baking sheet to the now 275 degree F oven and bake until the biscotti are very dry and becoming golden, about 20 minutes per side. (They can easily be flipped over half way through the cooking time with a small off-set spatula.)
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Let them cool on the baking sheet.
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Melt the remaining 1/2 cup of chocolate in a microwave or in a double boiler on the stove-top.
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Use a teaspoon to drizzle the melted chocolate over the biscotti. Let the chocolate set at room temperature, about 45 minutes. (To speed this up, you can quickly refrigerate them on the baking sheet.)
These cookies can be stored for up to 4 days in a tightly sealed container in a cool, dark place -- or for up to 3 weeks, in a tightly sealed container in the freezer.
Liz Schmitt says
January 17, 2016 at 1:57 pmThanks for your how-to photos. I finally “get” how to handle the dough.
valentina says
January 17, 2016 at 7:11 pmYay, Liz! So happy to hear that. Thanks for visiting. 🙂
David says
January 17, 2016 at 4:56 pmWhat a good mom you are! Your espresso day will come!
valentina says
January 17, 2016 at 7:09 pmOh yes it will 🙂 xo
Deb|EastofEdenCooking says
January 18, 2016 at 8:21 amWith such lush photos, I’m ready to grab a chocolate laced biscotti for my morning coffee. Hopefully there will be one left for my afternoon snack….
valentina says
January 20, 2016 at 7:59 pmI could dunk them all day. 😉 xo
sippitysup says
January 19, 2016 at 8:13 amAhhh. GREG
valentina says
January 20, 2016 at 8:00 pm🙂
Toni says
August 3, 2016 at 1:37 pmWhat happens after 3 days to the cookies?
valentina says
August 3, 2016 at 9:43 pmIf they’re out, they’ll begin to become a bit stale — and after a few weeks in the freezer, they’re just not as good, but still good. 😉
Debbie says
December 23, 2016 at 10:47 amI’m getting ready to try these super-yummy looking Triple Chocolate gluten-free Biscotti, and just want to verify that the vanilla quantity is (1) Tablespoon? Thanks :o) They sure look good!
valentina says
December 23, 2016 at 10:17 pmHi Debbie, I hope I’m getting to you in time! Yes, 1 Tablespoon is correct. 🙂 Enjoy and Happy Holidays!
JoAnn says
June 11, 2018 at 9:30 pmThis is a new recipe for GF biscotti that I have tried. Made a double batch using President’s Choice GF flour. Wow. What a great recipe. One earlier comment mentioned espresso, and am aware these biscotti would be great dunked in expresso. This would be a great recipe if expresso was incorporated in the recipe. Thanks for sharing this recipe.
valentina says
June 12, 2018 at 10:13 pmThanks so much, JoAnn! I’m so happy you like this recipe, and I completely agree that adding a little espresso to it would be delicious! If you try it, I’d use an instant espresso, like Medaglia D’Oro, and let me know what you think. And thanks for visiting my site and trying my recipes. 🙂
Laura Ayars says
December 29, 2018 at 10:30 amHello. I am interested in trying this recipe. I noticed, however, that the recipe doesn’t list any butter or oil. I didn’t know if that was a misprint or accurate. As a pretty seasoned baker, most baking has some kind of fat in it, and that took me by surprise! If that is the case, that is fine, I just wanted to check 😀 Looking forward to trying these!
valentina says
December 29, 2018 at 11:58 pmHi Laura, hopefully I’m in time for you to make these. (I took a couple of days off for the holiday.) Yes, I know this recipes seems odd since there is no butter or oil, but it is in fact correct. The egg yolks are the only fat needed in this recipe. Traditionally biscotti are not made with butter or oil, though many recipes do include it, and those biscotti will have a softer texture. I hope you love them this way! Perfect for coffee dunking. 🙂 Happy New Year! ~Valentina
Maralyn Glick says
December 31, 2018 at 8:13 amdo you use an electric mixer for the dough?
valentina says
December 31, 2018 at 1:14 pmHi Maralyn. No mixer. You might need to used your hands a bit to fully blend everything, it the spoon is getting too tedious. (I made these yesterday and just had one with my coffee!) Happy New Year!