This Peanut Butter Chocolate Oat Biscotti recipe is crunchy, nutty, and perfectly sweet, with bits of melted chocolate in every bite. Made with oats, peanut butter, and just a touch of maple syrup, it’s a wholesome twist on the classic twice-baked Italian treat. Whether you dip it in coffee or pack it as a snack, this biscotti brings all the cozy vibes of homemade cookies—with an extra crunch.
It’s easy to make, packed with flavor and feels indulgent without being overly sweet. Plus, it’s made with ingredients you likely already have in your pantry. If you’re into these, check out my Maple Pecan Oat Cookies, Oatmeal Almond Biscotti, and Chocolate Hazelnut Oat Biscotti for more oat-packed bakes.
In This Post
Why You’ll Love This Peanut Butter Chocolate Oat Biscotti Recipe
- Packed with peanut butter flavor and rich chocolate chunks.
- Twice-baked for that perfect crunchy bite.
- Naturally sweetened with maple syrup.
- Easy to make with pantry staples.
- Great for gifting, meal prep, or cozy coffee moments.
- Customizable with nuts, dried fruit, or spices.
table talk
With Liliya!
I created this recipe after a friend brought over a chocolate-dipped biscotti that tasted amazing but left me with a sugar crash. I wanted something with all the crunchy, chocolaty joy—but made with whole grains and natural sweetness. My kids love dunking these into warm milk, and I love that they keep well all week. We’ve even made mini versions for lunchbox treats!
Liliya
Ingredients Needed For Peanut Butter Chocolate Oat Biscotti
- Rolled Oats. Adds texture, fiber, and heartiness to each slice.
- All-Purpose Flour. Gives the biscotti structure and crisp edges.
- Almond Flour. Softens the crumb and adds a gentle nutty richness.
- Peanut Butter. Creamy and protein-rich, this binds the dough and infuses flavor.
- Maple Syrup or Honey. Adds just the right amount of natural sweetness.
- Egg. Helps bind the ingredients and gives structure during baking.
- Baking Powder. Ensures a light rise in the first bake.
- Vanilla Extract. Optional but enhances both chocolate and peanut butter flavors.
- Chocolate Chips. Go semi-sweet or dark for that rich chocolate contrast.
- Chopped Almonds or Walnuts. Adds crunch and depth.
- Flaky Sea Salt. A finishing sprinkle to balance sweetness.
- Melted Chocolate (Optional). Drizzle for an extra indulgent finish.
How I Make Peanut Butter Chocolate Oat Biscotti
(This is a quick overview of how I make peanut butter chocolate oat biscotti, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mix dry ingredients. In a bowl, combine oats, all-purpose flour, almond flour, baking powder, chocolate chips, and nuts.
- Whisk wet ingredients. In a separate bowl, whisk egg, peanut butter, maple syrup, and vanilla extract until smooth.
- Combine into dough. Mix the wet and dry ingredients until a thick dough forms.
- Shape into a log. Transfer to a parchment-lined baking sheet and form into a flat log.
- First bake. Bake at 350°F for 20–25 minutes until golden and set.
- Cool and slice. Let cool slightly, then slice into biscotti.
- Second bake. Lay slices flat and bake for 10–12 more minutes until crisp on both sides.
- Finish and cool. Cool completely before drizzling with chocolate and sprinkling with flaky salt.
Expert Tips for Peanut Butter Chocolate Oat Biscotti
Use creamy peanut butter. Natural peanut butter with no added sugar or oil works best.
Don’t overmix the dough. Stir until just combined to keep the biscotti tender inside.
Cool before slicing. Letting the log rest makes slicing easier and reduces crumbling.
Slice with a sharp, serrated knife. This gives clean, even cuts.
Flip during the second bake. Toast both sides for a perfect crunch.
Peanut Butter Chocolate Oat Biscotti Recipe Variations
- Make it gluten-free. Use a gluten-free flour blend and certified GF oats.
- Add dried fruit. Fold in dried cranberries, raisins, or chopped dates for a touch of sweetness.
- Add espresso powder. A pinch deepens the chocolate flavor beautifully.
- Use almond butter. For a softer, sweeter, nutty flavor.
- Make it vegan. Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg.
Storing / Freezing Peanut Butter Chocolate Oat Biscotti
To store: Keep biscotti in an airtight container at room temperature for up to 1 week.
To freeze: Store cooled biscotti in a freezer-safe container for up to 2 months. Let thaw at room temperature or toast briefly before serving.
To freeze dough: Shape into a log, wrap tightly, and freeze. Thaw slightly before baking.
How to Pack These for Work and School
Once baked and fully cooled, these biscotti are ideal for tossing into lunch bags or snack boxes. They won’t crumble like softer cookies, and they hold up beautifully without refrigeration. For school, wrap individual pieces in parchment or stash a few in a small reusable container. For work, pair it with your favorite coffee in a travel mug, and you’ve got the ultimate midday mood-lifter.
FAQs About Peanut Butter Chocolate Oat Biscotti
Can I make these nut-free?
Yes! Use sunflower seed butter in place of peanut butter, and omit the chopped nuts.
Do I need to bake them twice?
Yes. The first bake sets the dough, and the second bake creates that iconic crunch.
Why is my dough too sticky or dry?
If too sticky, add a tablespoon of flour. If too dry, mix in a splash of milk.
What’s the best chocolate to use?
Semi-sweet or dark chocolate chips or chunks work best. Chop a bar for rustic, melty bits.
Can I shape them into smaller logs for mini biscotti?
Absolutely! Just reduce the baking time by a few minutes.
Can I skip the chocolate drizzle?
Yes, but it adds such a delicious finish! Try a peanut butter drizzle instead for a fun twist.
More Healthy Treats Ideas
Before you get started! If you try this Peanut Butter Chocolate Oat Biscotti recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Easy Peanut Butter Chocolate Oat Biscotti
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 biscotti
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter Chocolate Oat Biscotti is your answer to a wholesome cookie-meets-breakfast treat. Crunchy, nutty, lightly sweetened, and full of melty chocolate chunks, each slice is perfect for dipping in coffee or packing in a lunchbox.
Ingredients
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ¼ cup almond flour
- ¼ cup natural peanut butter
- ¼ cup maple syrup or honey
- 1 egg
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract (optional)
- ⅓ cup chocolate chips
- ¼ cup chopped almonds or walnuts
- Pinch of flaky sea salt (for topping)
- Melted chocolate (for drizzling, optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients. Stir together oats, all-purpose flour, almond flour, baking powder, chocolate chips, and chopped nuts in a bowl.
- Mix wet ingredients. In a separate bowl, whisk egg, peanut butter, maple syrup, and vanilla until smooth.
- Combine wet and dry. Stir everything together to form a thick dough.
- Shape the dough. Form into a log (about 8 inches long) on the prepared baking sheet and flatten slightly.
- First bake. Bake for 20–25 minutes or until firm and golden. Cool for 10 minutes.
- Slice and rebake. Slice into biscotti and lay them flat. Bake again for 10–12 minutes, flipping halfway.
- Cool and finish. Let cool completely. Drizzle with melted chocolate and sprinkle flaky sea salt if using.
Notes
These biscotti keep crisp in an airtight container for up to a week and freeze beautifully. For a softer texture, shorten the second bake slightly. Want to try them air fried? Bake the first round, slice, and toast in the air fryer at 320°F for 3–4 minutes per side.
