Impasto per biscotti senza glutine

Ingredienti

• 1/4 cup vegan butter
• 1/4 cup peanut butter
• 1/2 cup packed packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 3/4 cup gluten free flour blend
• 2 Tablespoons almond milk, divided
• 1/4 cup vegan chocolate chips

Preparazione

1. 1

   For safety, toast the gluten free flour blend...: For safety, toast the gluten free flour blend at 350 F for 10 min first.*

2. 2

   Using a stand mixer or a handheld electric...: Using a stand mixer or a handheld electric mixer, cream together the butter, peanut butter, and brown sugar.

3. 3

   Add in the vanilla and salt and mix...: Add in the vanilla and salt and mix until combined.

4. 4

   Add in the gluten free flour blend and...: Add in the gluten free flour blend and mix until combined (it will likely be crumbly at this state).

5. 5

   Add in the almond milk, 1 Tablespoon at...: Add in the almond milk, 1 Tablespoon at a time. You want the dough to be shiny and creamy. Depending on the consistency of your peanut butter, you may only need 1 Tablespoon of almond milk, but I use a thick creamy peanut butter and need 2 Tablespoons.

6. 6

   Fold in the vegan chocolate chips.

7. 7

   Roll into balls or eat with a spoon.