Almond and Peanut Cookies

    2 hours 30 minutes

    These buttery, crunchy almond and peanut cookies also have the advantage of being gluten free and dairy free so everyone can enjoy them. Those with a peanut allergy could substitute pecans.


    Victoria, Australia
    1 person made this

    Makes: 30 cookies

    • 2 cups almond flour
    • 1/2 cup raw peanuts, finely diced
    • 3 tablespoons white sugar
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 egg yolk
    • 3 tablespoons maple syrup
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon apple puree

    Preparation:15min  ›  Cook:15min  ›  Extra time:2hours freezing  ›  Ready in:2hours30min 

    1. In a mixing bowl whisk together the almond flour, peanuts, sugar, bicarb soda and salt. In a separate bowl whisk together the egg yolk, maple syrup, olive oil and apple puree. Add the wet ingredients to the dry and stir to make a dough.
    2. Divide the dough in half and roll each into a log. Wrap in plastic wrap and freeze for 2 hours.
    3. Preheat the oven to 170 degrees C. Line two baking trays with baking paper. Slice each log of dough into 5mm thick rounds. Place about 5cm apart on the baking trays and bake 12-15 minutes or until golden brown.

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