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Gluten Free Moroccan Peanut cookie Recipe Video
|Unsalted roasted peanuts||17 Ounce|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cinnamon||1⁄2 Teaspoon, powdered|
|Powdered sugar||1 Tablespoon (for decoration)|
Calories 1079 Calories from Fat 796
% Daily Value*
Total Fat 87 g133.9%
Saturated Fat 12.1 g60.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.06 mg0%
Total Carbohydrates 50 g16.8%
Dietary Fiber 8.8 g35.3%
Sugars 32.9 g
Protein 34 g68.1%
Vitamin A 0% Vitamin C 0.04%
Calcium 9.2% Iron 23.9%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350 degrees F.
2 Cover a baking sheet with parchment paper and set aside.
3 In a pan, on low heat, roast the unsalted roasted peanuts for 5 minutes.
4 If you are using raw peanuts, then you have to roast them until done which may take 20 minutes. Stir constantly.
5 Transfer the peanuts to a food processor jar and grind until you get a smooth powder of peanuts.
6 In a bowl, combine the peanut powder, vegetable oil, 1/2 cup of sugar, and cinnamon.
7 Let the mixture rest for 10 minutes.
8 Make balls, the size of walnuts, with the peanut mixture.
9 Place them on the prepared baking sheet.
10 If the peanut mixture starts sticking to your hands, wash you hands with water, dry them, and then continue making the balls.
11 Place them in the oven and bake the cookies for 15 minutes.
12 Allow the cookies to cool down.
13 Sift powdered sugar over the cookies and serve.
Handle the cookies gently because they are very delicate.