Biscotti senza glutine all’avena e burro di arachidi (anche vegani)

Ingredienti

• 1/2 cup unsalted butter, room temperature
• 1/2 cup smooth peanut butter
• 2 cups coconut sugar
• 2 eggs
• 2 cups gluten-free rolled oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon sea salt
• 1 cup gluten-free flour blend (I use Namaste for these)
• 1 cup dark chocolate chunks or melts

Preparazione

1. 1

   Preheat oven to 350 degrees F. Line a...: Preheat oven to 350 degrees F. Line a couple of baking sheets with parchment paper or prep them with nonstick spray.

2. 2

   Put the softened butter and peanut butter in...: Put the softened butter and peanut butter in a large bowl (or the mixing bowl of a stand mixer). Beat for 3-4 minutes until no lumps remain. Add sugar and beat for another 3-4 minutes.

3. 3

   Add the eggs, one at a time, and...: Add the eggs, one at a time, and beat for about 30 seconds after each.

4. 4

   Add the oats, baking soda, cinnamon, salt, and...: Add the oats, baking soda, cinnamon, salt, and flour; beat them all together just until the flour is incorporated.

5. 5

   Stir in the chocolate chunks.

6. 6

   Scoop out the dough into 1 1/2-2 inch...: Scoop out the dough into 1 1/2-2 inch balls and put them on a cookie sheet a couple of inches apart.

7. 7

   Bake for 8-9 minutes until they have spread...: Bake for 8-9 minutes until they have spread and the tops look slightly dry. Don't bake them until the edges are browned or they'll be crispy instead of chewy.

8. 8

   Let them cool for 5 minutes before transferring...: Let them cool for 5 minutes before transferring them to a wire cooling rack. Store them in a lidded container at room temperature. Best eaten within a week.