Biscotti senza glutine con burro di arachidi, fiocchi d’avena e gocce di cioccolato

Ingredienti

• 1 Cup Butter softened1 Cup Raw Sugar1/2 Cup Coconut Sugar or Brown Sugar2 Eggs1 Cup Peanut Butter11/2 Cups Gluten Free Flour I used Jovial pastry1 Tsp Baking Powder1 Tsp Baking Soda1 Pinch Salt2 Cups Purity Protocol oats2 Tsp Vanilla2 Cups Chocolate chips and or MnM's

Preparazione

1. 1

   --- Preheat oven to 350 degrees F.Cream butter and sugars together with a mixer.Add eggs one at a time.Add Vanilla and Peanut butter. Mix to combine.Slowly add in the dry ingredients. Mix to combine.Stir in the chocolate chips. MNMs or a combination of them.Line a baking sheet with a Silpat mat or parchment paper.Scoop cookie dough onto the pan.Bake in the oven for 12-14 minutes. The cookies should be just turning brown.Remove from the oven and let cool slightly. If you can wait that long Enjoy! ---