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.
Crunchy Peanut Cookies – Keto, Low Carb, Gluten-Free, Grain-Free, Sugar-Free, Egg-Free, THM S
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
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.
- 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.