THE BEST PEANUT BUTTER OAT COOKIES
Author: 
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 14 medium
 
A chewy peanut butter oat cookie that will change your life regardless if it's gluten free! My personal favorite!
Ingredients
  • INGREDIENTS:
  • 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
  1. Preheat convection oven to 350°F. Line a baking tray with a Silpat. Sift flour, baking powder and salt.
  2. 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.
  3. Add the sifted flour and combine just until incorporating—add the peanuts—mix well.
  4. 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.
  5. 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 powdered coconut milk (as an emulsifier)
METHOD:
Mix all of the ingredients in a bowl. Measure the appropriate quantity called for in the recipe.
Recipe by Vanessa Musi at https://www.vanessamusi.com/the-best-gluten-free-peanut-butter-oat-cookies/