Chocolate Hazelnut Oat Biscotti

This chocolate hazelnut oat biscotti is the ultimate cozy companion for your morning coffee. Crisp on the edges, rich with cocoa, and studded with golden roasted hazelnuts, this naturally sweetened biscotti has a delightful crunch and deep chocolate flavor that keeps you reaching for just one more.

Chocolate hazelnut oat biscotti is one of those easy, wholesome bakes that feel like a treat but come together with pantry basics. The oats and almond flour make the texture hearty yet tender, while cocoa and maple syrup create a deep, balanced sweetness. If you love a good make-ahead breakfast or snack, this recipe will be your new favorite.

If you’re into healthy treats like this, you’ll also love my Oatmeal Almond Biscotti and these irresistible Coconut Date Pistachio Balls, they’re both easy, healthy, and full of flavor!

Why You’ll Love This Chocolate Hazelnut Oat Biscotti

• Deep, chocolatey flavor. Thanks to rich cocoa powder and a touch of maple syrup, each bite is satisfyingly sweet and cocoa-rich without being overpowering.
• Crunchy, hearty texture. The oats and almond flour give a perfect crispness while keeping the biscotti tender enough to bite into without breaking a tooth.
• Nutty perfection. Roasted hazelnuts bring in a toasty, earthy flavor that pairs beautifully with the chocolate.
• Wholesome ingredients. No refined sugar, no dairy, and naturally gluten-free—these biscotti feel indulgent but are full of nourishing elements.
• Coffee’s best friend. These are made for dunking. Whether it’s espresso or a strong morning brew, the biscotti holds up beautifully.
• Make-ahead friendly. They keep well for days and freeze like a dream. Great for gifting or prepping ahead.

Ingredients Needed For Chocolate Hazelnut Oat Biscotti

• Oats. Old-fashioned rolled oats work best for their chewy texture and nutty flavor. You can pulse them slightly in a food processor if you prefer a finer crumb.
• Almond flour. Adds moisture and a light, tender crumb that balances the crunch of the oats.
• Cocoa powder. Choose a good-quality unsweetened cocoa for deep chocolate flavor. Dutch-processed works beautifully here.
• Maple syrup or honey. Naturally sweetens the biscotti while adding just the right amount of moisture. Maple gives a slightly caramelized depth.
• Egg. Helps bind everything together and gives the biscotti a crisp structure after the second bake.
• Baking powder. Just a touch gives lift and lightness.
• Vanilla extract (optional). Adds warmth and enhances the chocolate notes.
• Chopped hazelnuts. Roasted hazelnuts are best for flavor and texture. Give them a rough chop so each bite gets a little crunch.

How I Make Chocolate Hazelnut Oat Biscotti

(This is a quick overview of how I make chocolate hazelnut oat biscotti, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Mix dry ingredients by combining oats, almond flour, cocoa powder, baking powder, and chopped hazelnuts in a large bowl.
3. Whisk wet ingredients in a separate bowl: egg, maple syrup (or honey), and vanilla if using.
4. Combine wet and dry to form a sticky dough. Don’t overmix, but make sure it holds together.
5. Shape the dough into a flattened log, about 8 inches long and 2 inches wide, right on the parchment-lined sheet.
6. Bake for 20–25 minutes until firm. Let it cool slightly so you can handle it.
7. Slice into biscotti about ¾ inch thick. Turn each slice cut-side up.
8. Bake again for 10–12 minutes until dry and crisp. Cool completely before storing.

Can I Toast Oats Before Baking Biscotti?

Yes, toasting oats is a fantastic way to add even more depth to your biscotti. Spread the oats on a baking sheet and toast them in a 350°F oven for 8–10 minutes until golden and fragrant. Let them cool before adding to your dough. This step enhances their nutty flavor and gives your biscotti an even richer aroma.

How to Make Biscotti Crunchy Without Refined Sugar

The key to crunchy biscotti without using refined sugar lies in the baking technique and ingredients like maple syrup or honey. These natural sweeteners provide moisture and binding, and the double-bake method ensures crisp edges. Be sure to bake long enough on the second round to fully dry them out, which locks in that satisfying crunch.

Expert Tips for Chocolate Hazelnut Oat Biscotti

How to Pack Biscotti for Work and School

Chocolate hazelnut oat biscotti make the perfect portable snack. They hold up incredibly well and don’t crumble easily, so they’re ideal for lunchboxes, backpacks, or briefcases.

• Wrap individually. Once the biscotti have cooled, wrap each one in parchment paper or place them in mini snack bags. This keeps them fresh and crumb-free.
• Toss into your lunchbox. These pair perfectly with a yogurt cup or thermos of coffee or tea.
• Keep a stash in your desk or glove box. They stay fresh for days and give you a satisfying boost during that mid-afternoon slump.
• Kid-friendly idea: Pair with a small container of fruit or nut butter for a fun and balanced snack.

Chocolate Hazelnut Oat Biscotti Recipe Variations and Substitutions

Classic Nut Blend. Fold in a mix of walnuts, pecans, and almonds for an extra nutty, satisfying crunch that deepens the flavor with each bite.

Fruit and Nut Combo. Add 2 tablespoons of chopped dried cherries, cranberries, or apricots for a chewy sweetness that pairs beautifully with the cocoa.

White Chocolate Dream. Mix in white chocolate chips or chunks for a creamy sweetness that contrasts nicely with the rich cocoa.

Espresso-Infused. Add 1 teaspoon of instant espresso powder to boost the chocolate flavor and give a subtle coffee kick.

Orange Zest Twist. Grate the zest of one orange into the batter for a bright, citrusy note that pairs beautifully with chocolate.

Nut-Free Version. Use sunflower or pumpkin seeds instead of hazelnuts for crunch without the allergens.

Extra Chocolate Boost. Stir in dark chocolate chips or chunks—or drizzle melted chocolate over the cooled biscotti.

Gluten-Free Adjustment. Use certified gluten-free oats and oat flour or a gluten-free blend in place of almond flour.

Vegan Option. Use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and maple syrup instead of honey.

Flour Substitutions. Use oat flour or a 1:1 gluten-free blend instead of almond flour if needed.

Storing and Freezing Chocolate Hazelnut Oat Biscotti

Once completely cooled, store biscotti in an airtight container at room temperature for up to 7–10 days. They actually improve in texture a day or two after baking, as they continue to dry slightly.

To freeze, place them in a single layer on a baking sheet to firm up for an hour, then transfer to a freezer-safe container or zip-top bag. They can be stored frozen for up to 3 months. To serve, just thaw at room temperature or pop into a 300°F oven for 5 minutes to re-crisp.

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