Can I make these vegan?

Yes! Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, rested 5 minutes). Use maple syrup instead of honey.

Can I use different nuts?

Absolutely. Almonds, pecans, or even pistachios add wonderful flavor and crunch.

Can I make them less sweet?

Sure. You can reduce the maple syrup to 3 tablespoons, but keep in mind the texture may be a bit drier. Try not to go lower than that, or you'll lose binding power.

Do I need to chill the dough?

No chilling required. This dough is meant to be quick and easy to mix, shape, and bake the same day.

Can I double the recipe?

Yes! Simply double all the ingredients and shape into two logs on your baking sheet. You may need to rotate pans halfway through baking.

Chocolate Hazelnut Oat Biscotti (Naturally Sweet)

Chocolate Hazelnut Oat Biscotti

Recipe by Liliya

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Total Time45 minutes
Yield14 biscotti 1x
DietGluten Free

A naturally sweetened, gluten-free chocolate hazelnut oat biscotti that’s crisp, cocoa-rich, and perfect for coffee breaks, snacks, or gifting. Made with oats, almond flour, maple syrup, and roasted hazelnuts.

Ingredients

Scale

1 cup old-fashioned rolled oats
½ cup almond flour
2 tablespoons cocoa powder (unsweetened, Dutch-processed if preferred)
¼ cup maple syrup or honey
1 egg
½ teaspoon baking powder
¼ teaspoon vanilla extract (optional)
⅓ cup chopped roasted hazelnuts

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix oats, almond flour, cocoa powder, baking powder, and hazelnuts.
In a separate bowl, whisk the egg, maple syrup, and vanilla extract.
Combine wet and dry ingredients to form a sticky dough.
Shape into a log (about 8×2 inches) directly on the baking sheet.
Bake for 20–25 minutes until firm. Let cool for 10 minutes.
Slice into ¾-inch biscotti. Place slices cut-side up.
Bake again for 10–12 minutes until dry and crisp.
Cool completely before storing or serving.

Notes

For crunchier biscotti, bake 2–3 extra minutes during the second bake.
Toast oats beforehand for a deeper, nuttier flavor.
Store at room temperature for up to 10 days or freeze up to 3 months.
Try variations like adding orange zest, white chocolate chips, or using sunflower seeds for nut-free versions.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscotti
Calories: 110kcal
Sugar: 5g
Sodium: 35mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg

Find it online: https://wearerecipes.com/chocolate-hazelnut-oat-biscotti/