Raw Peanut Cookies
Chewy, nutty peanut cookies with crunchy corn flakes and oats, perfect for a quick snack or casual treat that appeals to peanut lovers and those craving homemade baked goods.
Ingredients
Instructions
- Combine sugars, margarine, and eggs and mix well.
- Add remaining ingredients and mix until combined.
- Drop by teaspoonfuls onto a cookie sheet.
- Bake at 350°F (175°C) for 8 minutes.
Tips & Substitutions
For a nuttier flavor, consider toasting the raw Spanish peanuts before adding them to the mixture. If you don't have margarine, unsalted butter can be used as a substitute. To reduce sugar, you can use a sugar substitute like Stevia, adjusting the amount to taste. Adding a pinch of cinnamon can enhance the overall flavor profile, similar to what's often found in American recipes.
Serving Suggestions
These cookies are delightful on their own but also pair wonderfully with a glass of milk or a cup of coffee. For a fun twist, serve them alongside Andrea's Cheese Ball for a unique snack spread. You can also use them as a topping for ice cream, creating a delicious dessert that will impress your guests.
Storage & Reheating
Store leftover raw peanut cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply place them in a preheated oven at 350°F (175°C) for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Peanut Cookies contains roughly 1686 calories, with 24g protein, 303g carbohydrates, and 29g fat. It is an excellent source of iron (109% of the Daily Value), vitamin A (69% of the Daily Value), and protein (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1727mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of peanuts?
Yes, you can substitute raw Spanish peanuts with other nuts like chopped walnuts or pecans. Just keep in mind that different nuts may alter the texture and flavor slightly, but they will still provide a delicious cookie.
What can I use instead of eggs for a vegan version?
For a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). This will help bind the ingredients while maintaining moisture.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and oats are also certified gluten-free to avoid any cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).