Melt-in-the-mouth gluten free Chinese Peanut Cookies using freshly roasted peanuts and rice flour. Easy to make and a treat for sure!
This year the Chinese Lunar New Year falls on February 3rd, 2011. There are 12 animal zodiac signs that are cycled and 2011 marks the Year of the Rabbit. The rest of the animals are the Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog, Pig, Rat, Ox, and Tiger. For those born this year, they will be 12 when the Year of the Rabbit comes round again in 2023. This is a fun way to remember a person’s birth year and the Chinese often inquire which animal year you were born in and then figure out the actual year in the Gregorian calendar.
There will be lots of decorations with rabbits and sales of anything relating to the rabbit will be in high demand this year. Many may even adopt rabbits as pets. According to The China Daily sales of pet rabbits are growing like rabbits and pet shops can hardly keep up with the demand. 🙂
The Chinese New Year Celebration
The Chinese New Year celebration lasts for 15 days. Different dialect groups hold certain days more significant than others. The 7th, 9th, and 15th days are of particular significance. The 7th day known as “Everyone’s Birthday”, is a day when everyone grows a year older. A raw fish salad known as “Yee Sang” (Yusheng) is tossed and eaten. This is primarily done among the overseas Chinese in Malaysia and Singapore. To see how this is done, check out my post Yee Sang and the New Year’s Eve Reunion Dinner.
Chap Goh Mei
The 9th day is of particular significance to the Hokkien (Fujianese) Chinese as they celebrate the protection of the Jade Emperor from massacre with offerings of sugarcane. Day 15 is known as “Chap Goh Mei” in the Hokkien (Fujian) dialect and is the last day of the celebration. In Penang and Singapore, Hokkiens conclude this day with Chingay, a boisterous parade of masqueraded dancers, stilt walkers, dragon dancers, and assorted acrobats. Source : About.com.
Each year I try to make some special Chinese New Year cookies and dishes I grew up with for my boys. These Chinese Peanut Cookies are one of my favorites and are very easy to make. I have substituted the all-purpose flour with rice flour to make it gluten free. Unmelted granulated sugar can sometimes cause the cookies to be a little grainy. I used powdered sugar to prevent this occurrence. Traditionally, pork lard is used to give the cookies a fluffy texture but I used canola oil instead. Fresh Chinese Peanut Cookies are a real treat. They are a combination of sweet and salty and the rice flour gives them an almost melt-in-the-mouth texture.
Similar Tools Used in Making These Chinese Peanut Cookies
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KitchenAid 9-Cup Food Processor with Exact Slice System – Contour Silver
Staub Serving Bowl, White, 3.4 qt.
Pyrex Prepware 1-Cup Measuring Cup
Chinese Peanut Cookies
Ingredients
- 1½ cups shelled raw peanuts (225 gm)
- 1 cup rice flour (120 gm)
- ½ cup powdered sugar / icing sugar (60 gm)
- ½ tsp salt
- ½ cup vegetable oil (120 ml)
- White egg wash
Instructions
- Place peanuts in a single layer on a shallow baking pan. Roast at 350°F (180°C) for about 12 to 15 minutes until just lightly brown. Remove and allow peanuts to cool.
- Grind peanuts in a food processor to as fine as possible. Pour into a large bowl.
- Mix in rice flour, powdered sugar, and salt.
- Pour in vegetable oil and mix well. Peanut and flour mixture should come together.
- Shape dough into 1-inch balls. Flatten slightly before placing onto parchment lined baking pan.
- Brush top of cookie with egg wash.
- Bake in 375°F (190°C) oven for approximately 18 minutes. Remove and cool in pan for 10 minutes.
- Transfer onto wire rack to cool completely. Store in an air tight jar.
Nutrition
Joanne says
I love Chinese pastries and desserts so these cookies are definitely going to be made! They sound delicious.
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I think I’m the year of the ox, but I’ll eat these in honor of the year of the rabbit any day! Thank you for sharing the cookies and the information on the Chinese zodiac.
Adora's Box says
Thank you so much for this recipe. My son absolutely loves this peanut cookies. I will have to make a big batch very soon.
torviewtoronto says
these look wonderful I haven’t had them before but with rice flour in it looks good
Magic of Spice says
I have never had these cookies before…by I love them, they sound delightful 🙂 I know a bit about Chinese Astrology, but did not know much about the different days of the New Year before 🙂
Have a wonderful weekend 🙂
Cristina says
Biren: I like learning about new cookies and that these use rice flour. Does it affect the texture or flavor, at all? Thanks for sharing about the Chinese New Year. Have a great weekend! 😉
Biren says
I think the rice flour gives the cookies a lighter and fluffier feel. I really like the taste and will be making another batch soon. 🙂
lequan says
These really do look like melt in your mouth type of cookies. I wish I wasn’t allergic to peanuts as I remember how good they tasted before my allergy occured. Your boys must love the lovely treats. Good thing these are not really in front of me right now or I’d be tempted to eat one of these despite my allergy. They look delicious, Biren.
By the way, thank you for your warm comments on Mary’s blog! I really appreciate it 😀
Jane Lim says
Hi,
Your peanut cookies looks good! I tried two recipe and I quite like them. However, they didn’t really produce the melt-in-the-mouth taste. I suppose yours does right? I shall try your recipe. Thanks for sharing! 🙂
Sharon says
Biren, these are one of my favourite cookies! Especially if they’re melt in the mouth type. I’m drooling over these. Scrumptious! And I quite like that you don’t use pork lard 🙂
Biren says
I try not to use any animal fat in my cooking these days. When I cook meats, I normally use extra lean cuts. Of course, they will be the occasionally “unhealthy” day as we do need indulgences at times. 😉
Suchitra says
oh wow, peanut cookies look delicious! Could gobble em all up 🙂
kitchen flavours says
Love this peanut cookies, but I’m not making them this year! But that doesn’t mean I won’t be eating them at all! ^..^
Pachecopatty says
Hi Biren, Once again I’m showing off your Chinese peanut cookies to the hubs. He loves cookies with nuts like Russian tea cakes or almond biscotti so these are perfect for him. I’m thinking about taking my grandsons to the Chinese New Year parade in San Francisco this year, I should make some of your cookies to bring with us!
Biren says
How fun that San Francisco has a Chinese New Year parade! I would love to bring my boys to one but unfrotunately I do not know of one near us. These cookies are really easy to make. It’ll be great to share them with your grandsons. 🙂
Carine says
Hey, I’ve made something like yours but different recipe! By the way, Love your posts!
Check out mine!
http://carine-oreocheesecake.blogspot.com/2010/02/mums-chinese-peanut-cookies.html
Biren says
Thanks for visiting and commenting. I will reutrn your visit real soon. 🙂
Paula says
oh, this looks so delicious! I`m absolutely sure that`s really tasty!
Have a great time,
Paula
Biren says
Thanks for the compliment and for visiting. Hope to see you again soon. 🙂
rebecca says
they look wonderful and a lovely educational post
Have a blessed new year Biren
hugs Rebecca
Biren says
Thanks Rebecca and thanks for the retweet. You are sweet. 🙂
Many hugs back to you.
Jackie Tan Brodin says
Yum, I am so making these when my processor get here next week, love peanut cookies, feel sorry for those allergic to nuts.
Biren says
Thanks Jackie for visiting. I hope you get your food processor soon. 🙂
denise @ quickies on the dinner table says
My grandma LOVED these cookies, eventhough she had lost all of her teeth by the time I was born LOL She was still undeterred and never let a plate go by untasted!These look wonderful! Love the crackly tops and your substitution of canola oil for the lard. I really have to say though, that lard makes such a difference to the texture!!
Biren says
It is hard to stay away from these cookies. Theyare so good when freshly made. Can’t blame your grandma for going at it sans teeth. 🙂 Yes, using the pork lard does make a difference but I try to cook as lean as possible. Of course there are “fat” days but they are few and far in between.
Lucy says
Hi Biren, so great to find your blog – and these cookies will be just perfect for all my gluten-intolerant friends (not to mention delicious for us too!)
nasifriet says
I’m such a novice where baking is concerned, but I really lured by this post :-)) I missed these cookies a lot! Will give it a go.. Thanks for sharing and I’m definitely with you about minus-ing the pork lard in this dessert.
Faith says
Great post, Biren! I loved reading about the Chinese New Year — and happy upcoming new year to you and yours! The cookies look delicious, I love how nice and peanutty they are!
Laura says
What fabulous cookies! I’m hunting down some raw peanuts so I can try these!
Sommer @ ASP says
Well peanut butter cookies are a real favorite of mine, so I bet I would love these as well! Happy Chinese New Year!
Victoria says
Happy Chinese New Year! I’m the pig on the Chinese calendar, which makes sense, I guess, considering how much I love food, right? haha. These cookies look great, I never would think to puree fresh peanuts into cookies, but have used peanut butter before. This is much more natural 🙂
DongXing says
Hi Biren,
After I read your post on Friday evening, I spent the weekends hunting down raw peanuts (or monkey nuts as they called it here) but couldn’t find any. I finally found a miserable 500g bag of raw monkey nuts in shells, so I shall attempt to make these peanut cookies. I SO VERY want to taste these biscuits. I love peanut biscuits but never know how to make them. Your recipe looks so simple that I got to attempt it! Thanks for sharing the recipe.
elisabeth@foodandthriftfinds says
Happy Chinese New Year, Biren!
These cookies look so delicious and nutritious. I’ve never had them and would like to try the recipe, hopefully I could find the ingredients in our local Oriental Market!
BTW-Can’t remember if I reminded you about the award I have for you to grab on my blog!
A little bit of everything says
i have never had this type of cookies before but they look so good and I’m so happy they require rice flour. love the texture it gives to cookies.
i wonder thou if I could use some almonds instead of peanuts, i still haven’t given my daughter peanuts and would like to try this cookies.
thanks for sharing this wonderful recipe Biren
Biren says
I have never tried using almonds but I don’t see why it cannot be used. I think it will be a nice twist. Do let me know how it turned out. 🙂
Priscilla - She's Cookin' says
Thanks for sharing some of the food and traditions of Chinese New Year! I posted about the Vietnamese traditions – this is their Year of the Cat. I’m a Rooster. I love the sweet/salt flavors of your peanut cookies. Happy New Year!
Biren says
How interesting! I did not realize the Vietnamese had different zodiac signs based on the same Lunar calendar. Thanks for sharing.
wok with ray says
I would love this with hot cup of coffee. Looks delicious, Biren. Thank you!
~ ray ~
Lyn says
Maybe I should try making my own CNY cookies! Tks for sharing this recipe, Biren! 😉
William Yap says
Hi, the oil needed is 1/2 cup (100ml) only or 200ml? Thanks.
Biren says
Sorry for the typo! At one point I was adding in the metric measurements and changing a bunch of recipes to my new recipe format at a frantic pace. The recipe has now been corrected. I hope your family enjoy these as much as the Hup Toh Soh. These are one of my favorites! 🙂
Hazel says
Hi there, I just wanted to thank you for this recipe which is really a keeper! The cookies are indeed melt in the mouth with the use of rice flour! Looking forward to trying other recipes.
Linda says
I am happy that the recipe turned well for you and you concur. 🙂
Hazel says
Hi Linda, may I know how long these cookies can keep for in an airtight container at room temperature?
Linda says
Up to a month.
Helena says
Hi ,
I love peanut cookies and normally buy them but would love to try and make them myself since the recipe is so easy but was wondering if I could use pre roasted peanuts instead of buying raw and roasting them myself.
Linda says
Yes, you can but roasted peanuts are usually darker and sometimes flavored. The taste may be slightly different.
Jill says
I followed your recipe to the T except I used egg yoke for the wash to give it the gloss. The cookies melt in my mouth. Passed my family taste test. I will make some for this coming Chinese New Year. Thanks for the recipe.
Linda says
Glad you had a chance to try the recipe. 🙂