Biscotti senza glutine al burro di arachidi e gocce di cioccolato

Ingredienti

• 1 1/2 cups all-natural creamy peanut butter
• 1/2 cup granulated sugar (or coconut sugar)
• 1 teaspoon gluten-free vanilla extract
• 2 eggs, room temperature
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (about 8 oz) of gluten-free, dairy-free chocolate chips (or your favorite chocolate bar chopped)

Preparazione

1. 1

   Preheat oven to 350°F (180°C). Line two baking...: Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.

2. 2

   In a large mixing bowl, with a spoon,...: In a large mixing bowl, with a spoon, mix peanut butter, sugar, vanilla, eggs, baking soda and salt until smooth and well combined.

3. 3

   Stir in chocolate chips.

4. 4

   Roll or drop cookies into 2-inch dough balls...: Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Tap the tops to flatten slightly.

5. 5

   Bake cookies for 8-10 minutes. The cookies may...: Bake cookies for 8-10 minutes. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.

6. 6

   Cool on the cookie sheet for at least...: Cool on the cookie sheet for at least 5 minutes.

7. 7

   Transfer to a wire rack to cool completely.

8. 8

   Store in an airtight container at room temperature.