Peanut Coconut Cookies

Manisha Mishra
by Manisha Mishra
15 Cookies
25 min

Eggless peanut coconut cookies are a delightful treat that combines the rich, nutty flavor of peanuts with the tropical sweetness of coconut, all without the use of eggs. These cookies are perfect for those who follow an egg-free diet or simply want a lighter, yet satisfying, cookie option. The base of these cookies is made from a blend of all-purpose flour and shredded coconut, which gives them a wonderful texture—crispy on the outside and tender on the inside. The peanut butter, whether smooth or chunky, adds a deep, earthy richness that complements the sweetness of the coconut perfectly. The result is a cookie that is both flavorful and comforting, with a taste that evokes warm, sunny days.

What sets these cookies apart is their simplicity. With just a few basic ingredients, you can whip up a batch in no time. Butter adds a creamy, melt-in-your-mouth quality, while coconut sugar sweetens the dough just enough to make these cookies irresistibly delicious. A splash of vanilla extract enhances the overall flavour profile, tying all the elements together harmoniously.

These eggless peanut coconut cookies are incredibly versatile. They can be enjoyed as a quick snack with a glass of milk, packed in lunchboxes for a sweet treat, or served alongside tea or coffee for an afternoon pick-me-up. They’re also a great option for parties or gatherings, as they cater to a wide range of dietary preferences.

In addition to their delightful taste, these cookies are easy to make and can be customized to suit your preferences. Whether you prefer them slightly chewy or extra crispy, the recipe is flexible enough to accommodate your taste. Eggless peanut coconut cookies are a delicious, easy-to-make treat that’s sure to become a favorite in your household.

These cookies have a delightful nutty flavor with a hint of coconut, and they're perfect for a quick snack or dessert.


Peanut Coconut Cookies
Recipe details
  • 15  Cookies
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients
  • 1 cup all purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut sugar/ powdered sugar
  • 1/4 cup peanut butter (smooth or chunky)
  • 1/4 cup butter (room temperature)
  • 1/4/cup milk (or a non-dairy alternative)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup roasted peanuts
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, shredded coconut, baking powder, and salt.
In a separate bowl, beat the butter, peanut butter, and coconut sugar together until light and fluffy.
Gradually add the dry ingredients to the butter mixture, mixing well. Add the milk and vanilla extract, and mix until the dough comes together.
Take small portions of dough and roll them into balls. Flatten each ball slightly and coat these cookies with desiccated coconut & roasted peanuts,
Place the cooked on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious peanut coconut cookies with a cup of tea or coffee!
Tips
  • Ensure that your ingredients, especially the baking powder, flour, and coconut, are fresh. Stale ingredients can affect the texture and taste of the cookies.
  • Use butter that is at room temperature. This makes it easier to cream with the sugar, resulting in a smoother dough and better texture.
  • Both smooth and chunky peanut butter work well, but be mindful of the sugar content if you're using a sweetened variety. Adjust the sugar in the recipe accordingly if needed.
  • Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons, and level off the ingredients for precision.
  • Mix the dough until just combined to avoid overworking it. Over mixing can lead to tough cookies instead of tender ones.
  • If the dough is too soft or sticky to handle, refrigerate it for about 15-20 minutes. This makes it easier to shape the cookies and prevents them from spreading too much during baking.
  • Ensure all cookies are of uniform size for even baking. Use a cookie scoop or tablespoon to measure out the dough.
  • Keep a close eye on the cookies as they bake. They can go from golden brown to overcooked quickly. Bake until the edges are lightly golden for a crispy texture.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and prevents breaking.
  • Store your cookies in an airtight container at room temperature. If you want them to stay extra crispy, place a sheet of parchment paper between the layers.
  • Feel free to add extras like chocolate chips, chopped nuts, or dried fruit to customize your cookies. Just be careful not to overload the dough.
Manisha Mishra
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