Biscotti facili alla banana senza glutine

Ingredienti

• 1/3-1/2 small (55g) overripe banana, about 1/4 cup
• 1/2 cup (113g) butter, melted
• 1 cup (210g) brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups (185g) gluten-free measure-for-measure baking flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2/3 cup (113g) chocolate chips

Preparazione

1. 1

   In a large bowl, mash the banana. (Measure to be sure it’s about ¼ cup.)

2. 2

   Add the melted butter and brown sugar and whisk until evenly combined.

3. 3

   Whisk in the egg yolk and vanilla.

4. 4

   Add the gluten-free flour, baking soda, cinnamon, nutmeg and salt and mix with a rubber spatula until well combined. Stir in the chocolate chips.

5. 5

   Let the dough sit at room temperature for about 15 minutes while the oven preheats. (This allows the gluten-free flour to hydrate.)

6. 6

   Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.

7. 7

   Scoop 2-tablespoon sized balls of dough a few inches apart onto the prepared baking sheet. (I bake 6 cookies at a time.)

8. 8

   Bake for 11-13 minutes until set and golden brown.

9. 9

   Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to continue cooling. Top with flaky salt if desired. Enjoy!