First, preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
In a mixing bowl, whisk together eggs, olive oil, vanilla extract, maple syrup and coconut sugar.
Add in the oat flour, baking powder and salt. Combine with a rubber spatula. When the flour is almost all mixed in, stir in the chocolate chips.
Cover the dough with plastic wrap and refrigerate it for 10 minutes. This will make it easier to form the logs.
Once the dough has been in the fridge for 10 minutes, remove it. Grab your cookie sheet lined with parchment. Wet your hands with a bit of warm water. This will help with the dough sticking to your hands. Divide the dough in half and form two 7-8 inch logs x 3 ½ inches wide x ¾ inch thick. If desired, sprinkle turbinado sugar over the top of each log. Bake at 350 degrees F for 18-20 minutes or until firm to the touch.
Let the baked logs cool for about 18 minutes. Turn oven down to 300 degrees F.
Once the logs have cooled, using a sharp knife, gently slice them into about ¾ inch slices. Cut on a diagonal. Don’t try and cut into the logs while they are still hot. They will crumble. Turn the slices cut side down and bake at 300 degrees F for 10-14 minutes. Remove from the oven, turn the cookies onto the other side and bake again at 300 degrees F for 10-14 minutes.
Once you remove the baked biscotti from the oven, place them on a wire cooling rack to cool completely. They will harden as they cool.