Biscotti d’avena con gocce di cioccolato senza glutine

Ingredienti

• 110 grams Unsalted butter
• 100 grams Light brown sugar
• 60 grams Granulated sugar
• 1 Large Egg (Weighs 50g without the shell) (Room temperature)
• 1 teaspoon Vanilla extract
• 210 grams Gluten free All-purpose flour ((AKA Gluten free plain flour))
• 1 teaspoon Baking powder (Some brands may have ingredients that contain gluten. Always be sure to check the label.)
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/4 teaspoon Xanthan gum (Omit if the flour blend already contains xanthan gum.)
• 100 grams Gluten free Oats
• 120 grams Chocolate (Use your preferred chocolate Semi-sweet or Dark chocolate.)

Preparazione

1. 1

   --- How to Make Gluten free Chocolate Chip Oatmeal Cookies ---

2. 2

   Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.

3. 3

   Once the butter has fully melted tiny bubbles will start to form on the surface and stir frequently with a whisk.

4. 4

   The butter will start foaming. As you stir, pay close attention to the color of the butter. It will gradually turn from yellow to a light tan, then to a golden brown. The process usually takes about 5-8 minutes.

5. 5

   Once the butter reaches a deep golden brown color with some small speckles on the bottom of the pan, and emits a nutty aroma, immediately remove it from the heat. Do not let it go beyond this stage, as it can quickly turn from browned to burnt.

6. 6

   To stop the cooking process and prevent the butter from overcooking in the hot pan, you can transfer it to a heatproof bowl and leave it to cool for 10 minutes.

7. 7

   Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy.

8. 8

   Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended.

9. 9

   Mix together flour, oats, baking soda, baking powder, salt, Xanthan gum and add to wet ingredients, and mix with a wooden spoon until it has all combined.

10. 10

    Coarsely chop the chocolate and gently knead into the mixture and then place in the fridge for 15 minutes to firm up.

11. 11

    Line 2 baking sheets with parchment paper.

12. 12

    Use a cookie scoop or ice cream scoop to make cookie balls each weighing 60g each and place on the baking sheet and return to the fridge to chill for a further 15 minutes.

13. 13

    Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.

14. 14

    Divide the cookie balls between the two baking sheets leaving around 2 inches between each cookie. I would not put more than 6 cookies on each baking sheet as you want to allow plenty of room for them to spread.

15. 15

    Position the baking sheet in the middle of the oven and bake for approximately 15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack.

16. 16

    For optimal even baking, I suggest placing each baking sheet of cookies in the oven one at a time, as they tend to bake most evenly when positioned in the center of the oven.