These Healthy Chocolate Hazelnut Biscotti are the perfect healthy treat. They are gluten free, grain free, dairy free, and refined sugar free!
You can enjoy them for breakfast, a mid-morning snack, a holiday treat, or really any time! They are also pretty light and make a great snack to bring on a hike or a ski day.
For an Almond Flour biscotti recipe, click here.
How to Enjoy your Healthy Nutella Biscotti
You could dip them in your coffee.
You could cover them completely in chocolate. Or not.
You could dip them in Hot Chocolate.
Share them with a friend.
Or with Santa.
Truly, the best way is dipped in a fresh, hot cup of Coffee or Latte though.
I know you’re probably thinking “Do Nutella me what to do”…
But I say, “Just brew it”. Trust me.
My pun game is weak right now, I know. Let’s move on to the recipe…
Ingredients in this Gluten Free Biscotti
Hazelnut Flour. The main ingredient is Hazelnut Flour, or Hazelnut Meal – aka ground up hazelnuts. This gives the Biscotti the the nutty flavor of Nutella, but keeps the recipe completely gluten free and grain free.
Cocoa Powder. This gives the Biscotti the chocolate flavor and deep brown color.
Egg. Just one egg helps to bind everything together here! I haven’t tested a version with a Flax Egg, but if you want to make a Vegan Biscotti, try subbing a Flax Egg here. All the other ingredients are already Vegan. Let me know how it goes in the comments!
Coconut Oil. Coconut Oil is used instead of butter to keep this recipe Dairy Free and Paleo friendly.
Honey. A touch of honey is used to sweeten this recipe, so you can enjoy a Refined Sugar Free Biscotti, which is still sweet and still delicious!
Vanilla Extract. Vanilla helps to bring out all the chocolate flavors. Do not skip it!
Mini Chocolate Chips. It is important to use Mini Chocolate chips here, as regular size ones will take up too much room and may compromise the structure of the biscotti. This is a great Dairy Free brand.
Extra chocolate for drizzling on top.
Chocolate Dipped Biscotti
The chocolate drizzle on top of these Biscotti is not necessary, but strongly recommended, especially if you are a Chocolate Lover. And you probably are, if you clicked on this recipe.
To keep the recipe as a sugar free biscotti, make sure you use a Sugar Free chocolate option for the drizzle. I have linked to some great options you can buy online:
- 100% Cacao Unsweetened Chocolate
- Eating Evolved No Sugar Added Coconut Chocolate Bar
- Melted Honey Mama’s Chocolate
or…. wait for it…..
My personal preference is the classic baking chocolate (first link above), which usually contains just pure chocolate.
The fancier brands sometimes contain Coconut Sugar or other natural sweeteners, and also tend to run on the more expensive side. You can always melt the 100% Cacao Chocolate with a tablespoon of honey or maple syrup, if you prefer something sweeter. Make your own fancy chocolate!
As for the drizzle. You can dip, drizzle, dabble. Cover as much or as little Biscotti in chocolate as you like. This part is really all up to personal preference.
Looking for some more Gluten Free treats?
Check these out:
Pin this recipe for later!
- 1 Egg, Room Temperature
- 3 Tsp Coconut Oil, Melted. Can sub other neutral oil
- 1/4 Cup Honey
- 1/2 Tsp Pure Vanilla Extract
- 1/3 Cup Mini Chocolate Chips, Optional
- 1.75 Cups Hazelnut Flour
- 1/4 Cup Cocoa Powder
- 1 Tsp Baking powder
- Pinch of salt
- 1.5 Oz Chocolate
- 1 tsp Coconut Oil
- Preheat oven to 350 and line a baking sheet with parchment paper or a Silpat mat.
- First, whisk all the wet ingredients together well in a bowl. Then, ddd in the dry ingredients, and mix just until everything is combined. If the mixture seems too sticky, add 1 - 2 Tbsp of Hazelnut flour.
- Pour mixture onto baking sheet and use your hands to form into a long rectangle, about 1/2 inch high. *Tip*: Spray your hands with cooking spray before you do this, to mitigate sticking!
- Bake the rectangle for 20 minutes. Remove, and let cool for at least 20 minutes! Turn down the oven to 300 degrees.
- Once the log has cooled down, use a sharp knife to slice the rectangle into 8 - 10 biscotti slices. Flip them on their sides and bake for another 16 minutes. Remove, flip over, and bake for another 8 minutes.
- While the biscotti finishes baking, melt the chocolate and coconut oil in the microwave (or use stovetop method if you do not have a microwave). When the biscotti is done, transfer to a plate or cutting board, and drizzle with the melted chocolate. Place in fridge or freezer for chocolate firm up, and enjoy! Store in the freezer for up to 6 months, or in an airtight container in the fridge for up to a week.
This biscotti is chocolately and nutty, but not particularly sweet. If you want a sweeter biscotti, feel free to double the honey or add a couple tablespoons of Coconut Sugar or Cane Sugar.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 40mgSodium: 259mgCarbohydrates: 28gFiber: 3gSugar: 16gProtein: 11g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.