Preheat oven to 325 degrees. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, add the all-purpose flour, oat flour, cocoa powder, baking powder, ginger, cinnamon, cloves and salt. Mix well.
In the bowl of a standing mixer, add the brown sugar, eggs and vanilla bean paste.
Mix at medium speed until combined. Reduce mixer speed to low and slowly add the dry ingredients. Mix until combined.
Place the dough on the prepared cookie sheet and shape into a 10-inch log. Flatten slightly.
Bake for 30 - 35 minutes or until the dough is firm to the touch. Remove from the oven and let cook slightly.
Using a serrated knife, slice into 1/4-inch cookies. Place the slices back on the cookie sheet and bake for 15 more minutes, until crispy.
Add the chocolate and oil to saucepan over medium heat and whisk until melted and smooth.
Dip the ends of the biscotti in the melted chocolate and place back on the parchment lined cookie sheet.
Allow to set for 15 minutes before sprinkling with flaky sea salt.