Biscotti vegani al cioccolato (senza glutine!)

Ingredienti

• 1/3 cup coconut sugar
• 1/3 cup almond butter
• 2-3 Tbsp. pure maple syrup
• 3 Tbsp. dairy-free milk (more if needed)
• 1 tsp. pure vanilla extract
• 1/4 tsp. almond extract (optional)
• 1 cup oat flour
• 1/3 cup cocoa powder
• 1 tsp. cornstarch
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup vegan chocolate chips (or carob chips)

Preparazione

1. 1

   Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper and set aside.

2. 2

   In a large mixing bowl, add all wet ingredients. Using a hand mixer, beat mixture together for 20-30 seconds until smooth and combined.

3. 3

   In a separate bowl, add all dry ingredients. Stir to combine. Then with your beater still running, slowly add the dry ingredients to the wet ingredients. Mix until just combined. (Add a splash more milk if the dough is too dry, or a sprinkle of oat flour if it's overly sticky.)

4. 4

   Stir in the optional vegan chocolate chips if using.

5. 5

   Scoop out small portions of the dough (about 1.5 tablespoons each) and roll into a ball with your hands. (If the dough is a little sticky, lightly wet your hands to help prevent sticking.) Then slightly press down on the ball and place on lined cookie sheet. Repeat the process with the rest of the dough. (I usually get about 12 small/medium cookies.)

6. 6

   Place in oven and bake for 10-12 minutes.

7. 7

   Important: Remove from oven and allow cookies to cool on the baking sheet for 10-15 minutes. (They'll be very soft when they come out of the oven, but firm up as they cool.) Then carefully transfer to a wire rack to finish cooling.