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.

Peanut Butter Chocolate Oat Biscotti: Easy & Crunchy!

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)

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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.