Paleo Chocolate Chip Biscotti

I love coffee and biscotti.  Biscotti……….it just sounds fancy doesn’t it?  These chocolate chip sticks of awesomeness are so easy to make.  You will look forward to your 6:30 am wake-up call knowing these goodies are waiting for you!  And even the little people in your life will love them paired with a cup of hot cocoa!  These also package nicely for gifts and look fantastic on a holiday hot beverage bar! 

Chocolate Chip Biscotti 

1 cup almond flour 

1/2 cup coconut flour 

2 tsp baking powder

1/2 tsp salt

1 egg

1/3 cup grade b maple syrup

1 tsp vanilla extract 

1 cup chocolate chips  *I like Chatfield’s double dark chocolate chips. 

Preheat the oven to 350 degrees.  

Combine the dry ingredients.  In a separate bowl mix together the wet ingredients.  Then pour the wet into the dry and mix until smooth. Then stir in the chocolate chips.  

Line a cookie sheet with parchment paper.  Using your hands shape the dough into a rectangle with rounded corners.  It should be about 1-inch thick and kind of domed shaped.  It totally doesn’t have to be perfect. 

Bake for 15 minutes at 350 degrees.  Then pull out the of the oven and let it cool slightly.  Use a long knife and slice the dough into 1-inch wide strips.  Be very careful – work slow – the dough will be kind of fragile at this point.  Then put the sheet of your sliced dough back in the oven for another 20 minutes at 350 degrees.  Reduce the temperature to 250 degrees and bake for another 20 minutes.  Pull out of the oven and allow to cool.  Or enjoy them warm!  

Put a little joy in your morning routine this holiday season.  C’mon, you had to know that was coming.  

I’m sharing this recipe as part of a Christmas Cookie Swap put together by Tracie of Cleverly Inspired. 

Head over to Cleverly Inspired for a great Gingerbread Biscotti, at Two Twenty One you’ll find Peppermint Chocolate Cookies, and at Whipperberry there’s a recipe for Peppermint Drop Cookies.