Peanut-Coconut Cookies

peanut-coconut cookies

Peanut-Coconut Cookies – It is very funny how fast our tastes change. A lot of things that we never liked sometime in our lives are things that we start to like and enjoy in a different phase of life.

peanut-coconut cookies

Take for example, bitter gourd. I never liked it as a kid because of its bitter taste. Fast forward it to today and it is one of the vegetables that I liked the most. If you are wondering why all this discussion about bittergourd in a cookie recipe, then I was just trying to be philosophical and building a context for what it to come below….Lol. 🙂

peanut-coconut cookies

Just like bitter gourd in my story above, I disliked cookies when I was a kid. You might want to attribute that to the “grapes are sour” story, because cookies were a little too expensive for us and hence were something that we preferred to avoid. And today here I am writing a cookie recipe and enjoying and savoring the taste even as I write it.

peanut-coconut cookies

More then any biscuits I prefer having cookies now. They have a unique and rich taste which is probably one of the many reasons that I like it. These nutty and textured cookies are perfect for kids and is perfect for holidays or any other time.

peanut-coconut cookies

Peanut-Coconut Cookies

Puja
0 from 0 votes
Prep Time 50 mins
Cook Time 12 mins
Total Time 1 hr 2 mins
Servings 42 Cookies

Ingredients
  

  • All-purpose flour - 1 1/2 cups
  • Baking Powder - 1 tsp
  • Baking Soda - 1/4 tsp
  • Egg - 1
  • Packed light brown sugar - 3/4 cup
  • Sweetened coconut - 1 cup flaked or shredded
  • Old fashioned oats - 1 cup
  • Skinless Peanuts - 3/4 cup chopped (unsalted roasted)
  • Unsalted Butter - 3/4 cup slightly softened
  • Fine Salt - 1 tsp

Instructions
 

  • First of all place 2 racks in the middle of the oven.
  • Preheat the oven to 400 degrees F.
  • Place 2 baking sheets parallel against each other. Place 2 silicon baking mats in it.
  • Now in a medium bowl whisk the flour, baking soda, baking powder and salt together.
  • Melt the butter in medium saucepan over low heat.
  • Remove the pan from the heat, and stir in the brown sugar with a wooden spoon.
  • Add the egg and the flour mixture (do not over mix).
  • Now add the coconut, nuts and oats to make a rough cookie dough.
  • Keep it aside for about 30 minutes or until it gets to room temperature.
  • Scoop balls of the dough onto the prepared pans with tablespoon-sized ice cream scoop, by taking care that it is spaced a little away from each other.
  • Now bake for the cookies for about 12 minutes or until the cookies are golden brown and the edges are toasted properly.
  • Let the cookies cool for the couple of minutes and serve.

Notes

Cookies are good to be packed for kids lunch box.
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