Crunchy Peanut Cookies
If you love peanut butter cookies you’ve come to the right place. These Crunchy Peanut Cookies are full of freshly ground peanuts so they taste fresh and peanutty. This easy recipe is low carb, keto, eggless, gluten-free, and sugar-free.
I have to admit I didn’t come up with the idea for these cookies. One of my readers mentioned to me that she tweaked my Butter Pecan Cookie recipe into a Peanut Cookie and I knew I had to try it for myself. The base dough for those is my favorite shortbread dough that you will see used as a starter in many of my cookie recipes. I really believe you shouldn’t mess with a good thing. With a good base baking recipe, you can do almost anything. You can convert a plain white cake into dozens of flavors or a basic shortbread dough into dozens of different types of cookies.
How else can I use these peanut cookies?
My next variation is going to be using these for ice cream sandwiches. I think a simple vanilla ice cream in between two cookies would be perfect. Especially if I rolled the edges in chocolate shavings or more chopped peanuts. I love the combination of peanut butter and vanilla ice cream with or without chocolate. When my husband and I were dating I worked at an ice cream shop and he also got vanilla ice cream with peanut butter and hot fudge when he came to visit me.
Crunchy Peanut Cookies Ingredients:
- butter
- almond flour
- sweetener
- coconut flour
- gelatin
- vanilla
- pinch of salt
- unsalted peanuts
Can I make these with other nuts?
Yes, feel free to swap in your favorite nut!
Can I add chocolate chips? Or drizzle these with chocolate?
Yes and yes. Feel free to stir in some chocolate chips before baking. Or drizzle on some melted chocolate after they cool.
Try this Blondie Brittle with peanut butter chips next!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Crunchy Peanut Cookies
Ingredients
- 4 oz cold salted butter cut into pieces (1 stick)
- 1 cup almond flour
- 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) divided
- 1/3 cup coconut flour
- 2 tsp gelatin
- 1 tsp vanilla
- pinch salt
- 1 cup unsalted peanuts
Instructions
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Combine the butter, almond flour, 1/3 cup of the sweetener, coconut flour, gelatin, vanilla, and salt in a food processor. Pulse until wet crumbs form. Add the peanuts. Pulse until the nuts are chopped.
- Divide the dough into 18 pieces. Put the remaining 1/3 cup sweetener in a shallow bowl. Roll each piece of dough into a ball. Put the dough in the sweetener and press it into a disc. Flip it over and press again so both sides are dusted with sweetener. Put on the prepared baking sheet. Repeat.
- Bake for 17-19 minutes or until the edges are golden. Cool completely. These will firm up more when refrigerated.
Notes
Nutrition
Delicious, I’ve been looking for a crunchy cookie, this is perfect, much better than ones made with peanut butter. I used straight erythritol, adding slightly more, Super easy to make, thank you.
Could you use eggs for a binder instead of gelatin?
Yes, but the cookies would not be as crisp. Eggs tend to make keto cookies cakey.
These crunchy peanut butter cookies are so good! I have made these several times, my husband loves them. Also your pecan short bread cookies are very good 👍
Thank you for posting these wonderful recipes ❤️
Could you point me to your basic shortbread cookie recipe that I could use to modify to our favorite cookies here in New Zealand, gingernuts, Hokey pokey biscuits, our biscuits are your cookies I miss having my favorites that I grew up with would love to be able to convert these to healthy alternative.
It is the first 5 ingredients of this recipe: https://joyfilledeats.com/ginger-molasses-cookies/
This is very similar to our New Zealand peanut brownie we would add 2 dessert spoons of cocoa powder,you are so clever love your recipes Taryn.
Hi can I use sugar free liquid instead of powdered sugar or sugar free maple syrup thx
I don’t think so. Sorry!
How much THM baking blend would you use to sub for almond flour and coconut flour?
A little less than the amounts listed. Just an fyi that they will not be as crisp with baking blend.
What could you substitute for gelatin these sound yummy, thanks
Sorry, there really isn’t a sub in this recipe. The gelatin acts as a binder.
What kind of peanuts did you use? Roasted or raw?
I used raw peanuts. Roasted would work too though.
You have a recommendation to substitute almond flour? I’m allergic to almonds…
Peanut flour should work.
That’s a good idea! Was thinking maybe hazelnut flour but peanut sounds more neutral! Thank you!
Oh my goodness! These look and sound like exactly what I need! I do have a question… Did you try using any peanut flour? I would be interesting to see what that would do! I will be trying these, soon!
I have not tried peanut flour in these. I wanted them to have a bit more texture and peanut flour is very fine.