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.
Equipment
- Food processor or mortar and pestle
- Mixing bowls
- Baking sheet
- Parchment paper
- Wire cooling rack
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
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
-
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
~5 minIf your peanuts are raw, roast them in a skillet over medium heat for 5-7 minutes until fragrant before proceeding. -
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 minBe careful not to over-process the peanuts, or they will turn into peanut butter. -
In a large mixing bowl, whisk together the all-purpose flour, finely ground peanuts, granulated sugar, baking powder, ground nutmeg, and salt.
~2 min -
In a separate smaller bowl, mix the melted butter, lightly beaten egg, and vanilla extract until well combined.
~2 min -
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 minIf the dough feels too crumbly, add a teaspoon of milk or water until it holds together when squeezed. -
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 minFlattening them ensures they bake evenly and achieve that signature crunch. -
Bake in the preheated oven for 14-16 minutes, or until the edges are golden brown and the centers are set.
~15 min -
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 minDo not skip the cooling process; it is essential for the crunchy texture.
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.