If you love peanut butter cookies you’ve come to the right place. Even though these Crunchy Peanut Cookies don’t actually have peanut butter they are full of freshly ground peanuts so they taste fresh and peanutty.
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.
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 – Low Carb, Gluten/Grain/Sugar/Egg Free, THM S
Ingredients:
1 stick cold salted butter, cut into pieces
1 cup almond flour
2/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener), divided
1/3 cup coconut flour
2 tsp gelatin
1 tsp vanilla
pinch of 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.
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener, divided
- 1/3 cup coconut flour
- 2 tsp gelatin
- 1 tsp vanilla
- pinch of salt
- 1 cup unsalted peanuts
- 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.
| Nutrition Facts |
| Amount Per Serving |
Calories 100 |
% Daily Value |
Total Fat 9g 14% |
Saturated Fat 4g 20% |
Trans Fat 0g |
Cholesterol 13mg 4% |
Sodium 49mg 2% |
Total Carbohydrates 3g 1% |
Dietary Fiber 1g 5% |
Sugars 0g |
Protein 2g |
Vitamin A 0% Vitamin C 0% |
Calcium 1% Iron 2% |
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