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    Home » Dessert Recipes » Cookies & Bars » Crunchy Peanut Cookies

    Crunchy Peanut Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Aug 10, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for crunchy keto 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.

    stack of crunch peanut cookies

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    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.

    stack of crunch peanut cookies with one cookie leaning on the stack

    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 peanute cookie dough in food processor

    Crunchy Peanut Cookies Ingredients:

    1. butter
    2. almond flour
    3. sweetener
    4. coconut flour
    5. gelatin
    6. vanilla
    7. pinch of salt
    8. unsalted peanuts

    cookie dough discs lined on a sheet pan next to a bowl of sweetener with one disc placed in the sweetener

    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!

    close up on crunchy peanut cookie

     

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    stack of crunch peanut cookies

    Crunchy Peanut Cookies

    Crunchy Peanut Cookies are full of freshly ground peanuts so they taste fresh and peanutty.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Total Time: 27 minutes
    Course: Dessert, Snack
    Cuisine: American
    Servings: 18 cookies
    Calories: 139
    Author: Taryn

    Ingredients

    • 4 oz cold salted butter cut into pieces (1 stick)
    • 1 cup almond flour
    • â…” cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) divided
    • â…“ cup coconut flour
    • 2 teaspoon gelatin
    • 1 teaspoon vanilla
    • pinch salt
    • 1 cup unsalted peanuts
    US Customary - Metric
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    Instructions

    • Preheat oven to 350. Line a large cookie sheet with parchment paper.
    • Combine the butter, almond flour, â…“ 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 â…“ 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

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 139 | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 51mg | Potassium: 53mg | Fiber: 2g | Sugar: 0g | Vitamin A: 155IU | Calcium: 19mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Reader Interactions

    Comments

    1. Debra Jacobs says

      February 28, 2019 at 12:37 pm

      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.

      Reply
      • Taryn says

        February 28, 2019 at 9:27 pm

        It is the first 5 ingredients of this recipe: https://joyfilledeats.com/ginger-molasses-cookies/

        Reply
      • Debra Jacobs says

        March 01, 2019 at 1:41 am

        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.

        Reply
    2. Uwenda says

      January 20, 2019 at 3:56 pm

      Hi can I use sugar free liquid instead of powdered sugar or sugar free maple syrup thx5 stars

      Reply
      • Taryn says

        January 20, 2019 at 4:02 pm

        I don't think so. Sorry!

        Reply
    3. Kelly says

      November 13, 2018 at 11:09 pm

      How much THM baking blend would you use to sub for almond flour and coconut flour?

      Reply
      • Taryn says

        November 14, 2018 at 4:38 pm

        A little less than the amounts listed. Just an fyi that they will not be as crisp with baking blend.

        Reply
    4. Sharon Jessup says

      October 23, 2017 at 12:22 pm

      What could you substitute for gelatin these sound yummy, thanks

      Reply
      • Taryn says

        October 23, 2017 at 1:33 pm

        Sorry, there really isn't a sub in this recipe. The gelatin acts as a binder.

        Reply
    5. Kate says

      September 01, 2017 at 7:41 pm

      What kind of peanuts did you use? Roasted or raw?

      Reply
      • Taryn says

        September 02, 2017 at 11:37 am

        I used raw peanuts. Roasted would work too though.

        Reply
    6. Denise Siri says

      August 29, 2017 at 7:04 pm

      You have a recommendation to substitute almond flour? I'm allergic to almonds...

      Reply
      • Taryn says

        August 29, 2017 at 9:17 pm

        Peanut flour should work.

        Reply
        • Denise Siri says

          August 29, 2017 at 10:30 pm

          That's a good idea! Was thinking maybe hazelnut flour but peanut sounds more neutral! Thank you!

    7. Sheryl Collins says

      August 15, 2017 at 8:56 pm

      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!

      Reply
      • Taryn says

        August 16, 2017 at 4:51 pm

        I have not tried peanut flour in these. I wanted them to have a bit more texture and peanut flour is very fine.

        Reply

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