Preheat the oven to 375. Line a baking sheet with parchment paper.

Make your flax egg by combining the ground flaxseed and water in a small bowl and placing in the fridge for at least 5 minutes.

In a medium bowl mix the oat flour, cocoa powder, and baking powder. In another medium bowl, mix the date syrup, vanilla extract, coconut extract and flax egg.

Pour the dry ingredients into the wet ingredients and stir to combine. Your dough should be fairly thick.

Stir in the shredded coconut.

Form the dough into a rectangular loaf and place on the baking sheet.

Bake for 30 minutes. Then turn off the oven, remove the loaf, and let cool for another 30 minutes.

Set the oven to 300. Using a serrated knife, slice the loaf into ½ inch pieces. Cut on a diagonal for the larger pieces.. Arrange the pieces on the baking sheet, cut side down.

Bake for another 30, flipping the slices halfway through. Remove from the oven and let cool completely.

If desired, dip the end of each biscotti into some melted chocolate. Sprinkle with shredded coconut. Allow the chocolate to harden. Then serve and enjoy!