Double Chocolate Protein Biscotti!

Here's the Dish

I created this recipe for Christmas this year, as my family and I always enjoy biscotti with our coffee on Christmas morning! This year, I wanted to enjoy this treat in a healthier way, so I got to work in the kitchen! These biscotti turned out even better than I expected, and with the whole grains and added protein, they keep you satisfied for hours! This recipe is actually quite simple, and worth every moment spent preparing them! I can guarantee that if you are a biscotti lover, that you will absolutely devour these…You may even want to make two batches and freeze one for later!


The estimated total time to make this recipe is 1+ hours.


Preheat oven to 325 degrees. Line a baking sheet pan with parchment paper, or foil, sprayed with non-stick cooking spray.


In one bowl, mix together the wet ingredients. In a separate bowl, mix together the dry ingredients. Mix the wet and dry ingredients together until just combined. Fold in chocolate chips.


Spread mixture on prepared baking pan, forming a log shape with the dough. (Dough should be wet and slightly sticky, but easy enough to spread). Bake for 25 minutes.


Remove from the oven and let sit for 10 minutes. Turn the oven down to 300 degrees.


After about 10 minutes, use a large knife to slice the ‘log’ into 10 equal slices.


Turn each slice on their side and bake (in 300 degree oven) for another 25 minutes. Remove from oven, flip biscotti to other side, and bake for an additional 25 minutes. (Note: You may need to bake them a little longer on each side, depending on the humidity and your oven.  The biscotti should be dry and crisp when done.)


When completely cooled, drizzle white or dark chocolate over the top of each biscotti, and top with a dusting of sprinkles if desired!



6Egg whites
1/2 cupUnsweetened applesauce
1/2 cupPlain low fat Greek yogurt
1 1/2 cupOat flour (or 1 3/4 cup old fashioned oats, ground in blender or food processor until smooth)
1/2 cupProtein powder (chocolate or vanilla) 1
1/2 cupPeanut flour (or additional 1/2 cup oat four or 3/4 cup oats, ground)
1/2 cupUnsweetened cocoa powder
1 tspBaking soda
3/4 cup Baking stevia OR 1 1/2 cup sweetener that measures like sugar 2
1 tspSalt
2 tbs Mini chocolate chips

1 I used Designer Whey protein powder.

2 Or 18-20 pkts stevia. I use NuNaturals.

Katie's Tip!

Store in dry place for up to 7 days, or in freezer for up to 1 month!

Nutrition Breakdown

10 Biscotti (1 per Serving)
145 Calories Each
3 g Fat
17 g Carbohydrate
2 g Fiber
2 g Sugar
15 g Protein
4 WWP+*

*Weight Watchers Points per serving


Pam Moore said:

Thank you for another awesome recipe! I will be making this one..soon!

blessings.. :)

February 7th, 2013 — 10:12am  |  Reply

liza said:

These look great! How much white and dark chocolate did you drizzle over the batch pictured?

February 7th, 2013 — 11:30am  |  Reply

Julie VerHage said:

Does Egg Beaters work in this recipe?

February 7th, 2013 — 12:01pm  |  Reply

Dashing Dish said:

sure does! :)

February 7th, 2013 — 1:02pm  | 

tam said:

Great recipe. What would you suggest to make it a single serving biscotti? Thanks Tam x

February 7th, 2013 — 1:23pm  |  Reply

Dorinda said:

This looks Awsome! Would be a nice Valentine treat!

February 7th, 2013 — 1:51pm  |  Reply

Anna @ The Guiltless Life said:

I LOVE biscotti and have made a protein version myself but using whole wheat flour which I am now trying to avoid. Thanks for making a wheat-free version!

February 7th, 2013 — 2:43pm  |  Reply

Bev Wilkerson said:

Awesome….I will be making these soon!

February 7th, 2013 — 4:03pm  |  Reply

Nicole said:

This recipe turned out great and was perfect with coffee! Can’t even tell they have protein powder in them. Mine turned out quite large, so I cut each serving in half. Then I have the option to use 2 or 4 PP.

February 9th, 2013 — 3:54pm  |  Reply

Rita said:

Is there something I could replace the cocoa powder with? I don’t like chocolate, but love biscotti and really want to try this recipe!

February 10th, 2013 — 7:47am  |  Reply

Renee said:

is there a way to add some almonds to these? If so would they require any special treatment to keep them from just settling to the bottom of the loaf?

February 10th, 2013 — 3:09pm  |  Reply

Dashing Dish said:

yep! just sprinkle them on top about 5 minutes into baking!

February 10th, 2013 — 7:02pm  | 

Renee said:

ps would coconut flour work ? if so how much?
thanks again.

February 10th, 2013 — 3:14pm  |  Reply

Dashing Dish said:

no not for this one sorry :(

February 10th, 2013 — 7:02pm  | 

Sam said:

Heey, what peanut flour do you use? 12% or 28% darkness? Thanks! :)

February 14th, 2013 — 3:51pm  |  Reply

Rita said:

How would you suggest storing these? I made them last night and they were nice and crisp. I waited until they cooled and then divided them into ziplock baggies and this morning they were soft.Any suggestions?

March 11th, 2013 — 5:31pm  |  Reply

april dawne said:

I’ve had that happen with other home made biscotti before. I figured I hadn’t baked them as dry as I thought I had. Regardless, since then I’ve used tupperware or jars instead and those work nicely. =)

March 20th, 2013 — 5:28pm  | 

Rasika Rajagopalan said:

how did you drizzle the chocolate?

May 23rd, 2013 — 11:12pm  |  Reply

Dashing Dish said:

melted it to a liquid, and put a fork in the chocolate and drizzled it over

May 24th, 2013 — 8:56am  | 

Ralph Rice said:

How did you make the white chocolate?

February 15th, 2015 — 12:50pm  |  Reply

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