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:
- 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!
Crunchy Peanut Cookies
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Combine the butter, almond flour, ⅓ 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 ⅓ 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.