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It is less than 2 weeks to Chinese New Year and I am pretty sure that most of us will be busy making cookies. There are a variety of Chinese New Year cookies and food that symbolizes something in their own unique way. Peanut Cookies is one of the popular Chinese New Year snack and it symbolizes longevity and health.

Frankly, I was surprised at how easy it is to make these peanut cookies with only 5 ingredients and it’s egg and dairy free. It was Joyce, a friend who asked me whether I have a keto peanut cookies recipe and thanks to her, I experimented and came up with a keto version. I made a chunky crispy version as well as a melt in the mouth version. Basically, the recipes and methods are the same. It is a matter of grinding the roasted peanuts until a certain degree as shown in the video. Just be careful not to over grind it as it will become butter.

These peanut cookies are quite addictive. They are incredibly peanutty, moderately sweet and as I love a stronger salty flavor, I added a little more salt than usual. Frankly, they can be eaten anytime and for any occasions.

The recipe can be viewed and printed at this link;

[ Total servings = 33 x 15 g ]
Per serving ;
Total Carb = 1.9 g
Dietary Fiber = 1 g
Net Carb = 0.9 g
Calories = 79
Total Fat = 7.5 g
Protein = 2.5 g

[ Total servings = 48 x 9 g ]
Per serving ;
Total Carb = 1.3 g
Dietary Fiber = 0.7 g
Net Carb = 0.6 g
Calories = 54
Total Fat = 5.1 g
Protein = 1.7 g

Raw Peanuts = 190 g / 1 1/4 cup (Note: You can use either peanuts with skin or without. If using with skin, please remove the skin after roasting.)
Almond Flour = 150 g / 1 1/4 cup
Powdered Sweetener = 50 g / 1/4 cup (Note : You can use any keto friendly powdered sweetener or just grind the granulated sweetener until powdery. This is moderately sweet so you can adjust accordingly)
Salt = 2 to 3 g / 1/2 to 3/4 tsp
Coconut oil = 85 ml / 6 tbsp
Egg Wash = 1 to 2 egg yolks (Note: For egg free version, you can omit this)

1. Preheat the oven to 350F or 180C
2. Place the peanuts on a tray with single layer and roast in the oven for about 12 to 15 mins or until browned.
3. Place the roasted peanuts in a multi grinder, food processor or magic bullet blender and grind until a meal-like texture with chunks for the crispy version or until moist and paste-like for the melt in the mouth version (see video for reference). Do not over grind as it will turn into butter.

1. Reduce the oven heat to 340F or 170C.
2. In a bowl, add the ground peanuts, almond flour, powdered sweetener, salt and mix until well combined.
3. Add the coconut oil and mix until a crumbly dough.
4. Use a measuring spoon to ensure the cookies are of the same size.
5. Scoop the dough into your hands and squeeze until the dough is firm. Then gently shape into a ball. Place on a baking tray lined with parchment paper. The dough for the crispy version is a bit challenging to shape due to the drier and chunkier texture but it is still doable. If the dough crumbles, just squeeze it again until firm then shape. The melt in the mouth version is much easier to shape due to the moist and paste-like texture hence, I made them smaller at about 9 g each. The crispy version is about 15 g each.
6. As an option, you can make an indentation at the center of the melt in the mouth dough with a chopstick just as a pattern.
7. Brush with egg yolks then bake for about 12 to 15 minutes or until golden brown.
8. Cool completely as the texture will firm up after cooling.
9. Store in airtight container and consume within 1 week. They can be refrigerated up to 2 weeks and frozen for months.

First track of music : In The Park
Second track of music : Sunday Brunch
Third track of music : Kitty Jazz
Music credit to : Ultimate Tracks
YouTube link ;

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