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Chocolate Ginger Biscotti

The spiciness of the ginger and the richness of the chocolate are the perfect combination for these biscotti. We challenge you to eat just one, a guaranteed favorite.


Chocolate Ginger Biscotti
  • 3 scoop Muscle Gauge Nutrition Pure Whey Isolate- Chocolate flavor
  • 1 cup oat flour
  • 3/4 cup black right rice flour (I found black rice at regular supermarket and I ground it in my coffee bean grinder- it's much higher in protein!)
  • 1/2 tsp baking powder
  • 1 tsp ground ginger
  • 3 tsp crystallized ginger
  • 1/8 tsp salt
  • 6 tbsp egg white
  • 3 tbsp agave nectar
  • 1 tbsp coconut oil, melted

Cooking Instructions

Mix EVERYTHING together until you get thick, batter consistency. It will be gooey!

Preheat oven to 325°F. Line a cookie sheet with parchment paper or a silpat

Transfer dough mixture to prepared cookie sheet. Using hands, press and shape dough to form into a 12x3-inch log. I'm totally guesstimating here!

Bake for 20 to 25 minutes, until the log is set and brown. Remove from oven and let cool for 15 to 20 minutes. Reduce oven temperature to 300°F. Slice biscotti at a 45-degree angle into 14 slices (about 3/4-inch thick). Lay flat on the same cookie sheet and return to the oven for 12 to 15 minutes until lightly browned. Flip cookies and bake for another 12 to 15 minutes

Transfer cookie sheet to a wire rack; cool completely on cookie sheet. Store at room temperature in an airtight container for up to two weeks.

Serving Suggestions

Makes 14 Cookies.

Nutritional Info

Calories: 118
Protein: 8g
Carbs: 17g
Fat: 2g