Over the Summer we visited Waco Texas home of Magnolia Market and Magnolia Silos bakery and the city that the fixer uppers: Joanna and Chip Gaines have taken to another level which was a total #bucketlist for me. I spent all last year in the Real Estate industry looking for my baking school and became obsessed with watching every fixer upper show on TV (and I rarely watch TV) so living the Waco life for a day was awesome! I highly recommend the visit!
The best part of Magnolia Silos Bakery were these peanut butter gluten free oat cookies which where by far better than any other pastry in the bakery (I tried many) and are even better than any “traditional” peanut butter cookie I have ever had. And I don’t say this lightly because if you know me you know that I go to a lot of bakeries!
So naturally I came back home and IMMEDIATELY wanted to recreate this cookie as soon as we drove back to Austin it was that life changing. So after making 4 really bad attempts and failing miserably at the texture and proportions I had to let it go (that seems to be my strategy for when things don’t go well: I surrender and let go: for a while..).
I then went to Mexico City to visit my Dad and teach 12 classes and workshops and since I had 7 awesome assistants and we had time and a lot of amazing ingredients we made the a killer recipe and I am thrilled to share it with you today. And I apologize in advance as my sharing of recipes is not that consistent as I want it to be but that is my creative process (plus I do a lot of other events, classes, collaborations that take time). So enjoy! This recipe is worth gold. And it’s not that “healthy” but a delicious alternative indulgence for those who can’t or don’t want to eat gluten. Just don’t say anything just make them and share!
RECIPE
- 120 grams European butter, unsalted at room temperature but still cold
- 170 grams brown sugar (use only the very soft kind, I like the less dark one)
- 4 grams fine sea salt
- 60 grams eggs (mix and scale)
- 8 ml vanilla extract
- 15 grams almond milk
- 180 grams my gluten free flour * (it is amazing!)
- 6 grams gluten free and aluminum free baking powder (at high altitude use half)
- 3 grams baking soda (at high altitude use half)
- 150 grams gluten free oats such as Bobs Red Mill
- 50 grams peanuts chopped
- 100 grams peanut butter (I love Trader Joes Valencia peanut butter most of all).
- @jacobsensaltco to sprinkle on top
Method
- Preheat convection oven to 350°F. Line a baking tray with a Silpat. Sift flour, baking powder and salt.
- In the mixer with a paddle, mix butter and sugar just until combined. Add egg, vanilla and mix well. Add oats and milk and mix well, add peanut butter and mix until combined.
- Add the sifted flour and combine just until incorporating—add the peanuts—mix well.
- Use a #24 Scoop and place the cookies onto the prepared cookie + flatten lightly onto the tray leaving enough room between them. Sprinkle with salt. Bake aprox 12 mins. Time depends on your oven.
- Cookies should be golden and crisp on the edges and tender inside. Don't over bake! Remember cookies will continue to bake when you remove them from the oven as they sit on the hot tray. Let cool for about 10 -12 minutes, remove and let cool on a cookie rack or place on a perforated tray.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
INGREDIENTS: MAKES: 1,176 grams (you can make ½ recipe)
- 672 grams oat flour (must be #glutenfree) such as Bobs Red Mill
- 210 grams brown rice flour such as Bobs Red Mill
- 196 grams potato or arrowroot starch (any works)
- 84 grams tapioca starch
- 21 grams of powdered coconut milk (as an emulsifier)
METHOD:
- Mix all of the ingredients in a bowl. Measure the appropriate quantity called for in the recipe.
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