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West African-Style Crunchy Peanut Cookies

These simple, crunchy peanut cookies highlight the rich, roasted flavor of peanuts, a staple ingredient in West African snacking. Enhanced with a hint of warm nutmeg, they are incredibly easy to mix and bake, making them the perfect companion for an afternoon cup of tea or a quick sweet treat.

West African-Style Crunchy Peanut Cookies
Prep 15 min Cook 15 min Total 45 min Level Easy
Serves 24

Ingredients

Main

  • 1.5 cups Unsalted roasted peanuts — Divided use: 1 cup finely ground, 0.5 cup roughly chopped
  • 1.5 cups All-purpose flour — Sifted
  • 0.75 cup Granulated sugar
  • 0.5 teaspoon Baking powder
  • 0.5 teaspoon Ground nutmeg — Freshly grated is best
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter — Melted and cooled slightly
  • 1 whole Large egg — Room temperature, lightly beaten
  • 1 teaspoon Vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

    ~5 min
    If your peanuts are raw, roast them in a skillet over medium heat for 5-7 minutes until fragrant before proceeding.

  2. Place 1 cup of the roasted peanuts into a food processor and pulse until finely ground, resembling a coarse meal. Roughly chop the remaining 0.5 cup of peanuts and set aside.

    ~5 min
    Be careful not to over-process the peanuts, or they will turn into peanut butter.

  3. In a large mixing bowl, whisk together the all-purpose flour, finely ground peanuts, granulated sugar, baking powder, ground nutmeg, and salt.

    ~2 min

  4. In a separate smaller bowl, mix the melted butter, lightly beaten egg, and vanilla extract until well combined.

    ~2 min

  5. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a cohesive dough forms. Fold in the reserved roughly chopped peanuts.

    ~3 min
    If the dough feels too crumbly, add a teaspoon of milk or water until it holds together when squeezed.

  6. Pinch off portions of the dough and roll into 1-inch balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart. Use the bottom of a glass or the tines of a fork to gently press and flatten each ball to about 1/4-inch thickness.

    ~5 min
    Flattening them ensures they bake evenly and achieve that signature crunch.

  7. Bake in the preheated oven for 14-16 minutes, or until the edges are golden brown and the centers are set.

    ~15 min

  8. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. They will crisp up significantly as they cool.

    ~15 min
    Do not skip the cooling process; it is essential for the crunchy texture.
Nutrition
140
Calories
3
Protein (g)
13
Carbs (g)
9
Fat (g)
3
Sat. Fat (g)
1
Fiber (g)
7
Sugar (g)
35
Sodium (mg)
18
Cholesterol (mg)
Equipment
  • Food processor or mortar and pestle
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Wire cooling rack
Tips & Storage
  • For an extra layer of flavor, add a pinch of ground ginger or a dash of cayenne pepper to the dry ingredients.
  • Using freshly roasted peanuts yields the strongest, most authentic flavor.
  • If you prefer a softer cookie, bake for 2-3 minutes less and store them in an airtight container with a slice of bread.
  • Storage: Store the completely cooled cookies in an airtight container at room temperature for up to 2 weeks. They can also be frozen in a freezer-safe bag for up to 3 months.
Tags
baking biscuit comfort food cookie crunchy easy everyday kid-friendly make-ahead nutty peanut roasted peanut simple snack sweet teatime vegetarian West African

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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