CNY peanut cookies

Vegan Chinese Peanut Cookies

25 Mins     12 Mins     Easy     5

These traditional Chinese New Year peanut cookies are naturally vegan and have a light crumbly texture that makes you want to go back for more.

Makes about 35



  • 400g roasted peanuts*
  • 200g plain flour
  • 100g icing sugar, sifted
  • 3/4 tsp salt
  • 125ml peanut oil
  • handful of unroasted peanut halves, for topping


  • 2 tsp unsweetened non-dairy milk
  • 1 tsp plant syrup (agave, maple etc)

*if you have unroasted peanuts, bake them at 180C/360F fan for 8-10 minutes


  • Preheat the oven to 180C/360F fan, and line 2 baking trays.
  • Pulse the peanuts in a food processor in 2-3 batches to avoid over grinding them. Stop when the peanuts just start to bind together.
  • Mix the flour, sugar and salt in a bowl. Then add in the ground roasted peanuts and peanut oil. Mix together using a spoon or your hands until it comes together into a dough ball.
  • Taking a spoonful of mixture, roll it into a ball and place on a lined baking tray, Press a peanut half on top. Repeat until you have used up all the mix, leaving a small gap between each ball to allow for some spreading.
  • Mix together the milk and syrup to make the glaze, and brush on top of each cookie. Bake for 12-15 minutes or until the tops start to go a golden brown colour.
  • Leave to cool completely on the baking tray before eating.

Store in an airtight container for up to 2 weeks.

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