Healthy Almond Oat Biscotti Cookies

Preheat oven to 350 degrees. Line two cookie sheets with parchment and set aside. 

 Combine dry ingredients in a large bowl:

2 3/4 cups Almond flour

1 1/2 cups Oat flour (blend rolled oats in a blender to make flour)

1/2 cup tapioca flour or starch

1/3 cup freshly ground flax seeds

1 tsp baking powder

1 tsp baking soda

1/2 - 3/4 cup chocolate chips (optional)

Combine wet ingredients:

3/4 cup olive oil

3/4 cup maple syrup

1 tsp Almond extract. 

Mix wet ingredients into the dry ingredients. Form into four logs and space equally on one of the cookie sheets. They will expand into one another but that's to be expected. Bake at 350 for 20 minutes until golden brown. allow to set for 10 minutes and then slice into 1/2 inch slices. If you want the biscotti more crunchy put them back into the oven for 5 more minutes. If the outside rows are already firm I remove those and put the middle back in. Allow the oven to cool for 10 minutes or so. While the oven is cooling, spread an additional 1/2 to 3/4 cup chocolate chips on the second parchment lined baking sheet and place in the warm oven. Watch carefully until all the chocolate chips are shiny and then remove from the oven. Spread the melted chocolate evenly over the parchment. Using a wide spatula lift rows of the cooled biscotti and set it carefully into the melted chocolate. Put the whole sheet pan in the fridge until the chocolate is completely set. Remove the parchment with the cooled chocolate cookies from the sheet pan and carefully break individual cookies. Store in the refrigerator, can be frozen. Makes about 40 depending on how big you make them.