Impasto per biscotti senza glutine e latticini

Ingredienti

• 2 cups blanched almond flour
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil (solid but soft)
• 1 Tablespoon honey
• 2 Tablespoon peanut butter
• 2 teaspoon pure vanilla extract
• mini dark chocolate chips
• stevia to taste, if additional sweetener is needed

Preparazione

1. 1

   Whisk together the flour, and salt in a...: Whisk together the flour, and salt in a medium bowl.

2. 2

   Add the oil, honey, peanut butter, and vanilla...: Add the oil, honey, peanut butter, and vanilla to the bowl.

3. 3

   Your own two hands to the best job...: Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until you reach cookie dough consistency. Depending on your ingredients you may add a teaspoon or two of water to reach the right consistency, but make sure you mix it REALLY well before adding any water or it'll be too mushy.

4. 4

   Add the chocolate chips.

5. 5

   Taste, and add stevia if you prefer the...: Taste, and add stevia if you prefer the dough sweeter.

6. 6

   Mix in the desired amount of chocolate chips...: Mix in the desired amount of chocolate chips and roll into 1 to 1 1/2 inch balls. Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored. (If they last that long...)