Peanuts, or groundnuts, are a staple foodstuff in West Africa, providing valuable protein and a satisfying feel to dishes. Usually used in savoury food, they also work as a sweet treat, especially when mixed with brown sugar in these simple, flour-free cookies. The high fat content of the peanut butter acts like dairy butter to make these rich and ‘short’ in texture, so they melt in the mouth. They rarely last long, especially with kids around.
Put the peanut butter in a large bowl and beat the brown sugar into it until it is well combined and the peanut butter is slightly soft and creamy. Toast the shredded coconut (if you’re using it) in a dry frying pan and set it aside.
Add the beaten egg and vanilla to the peanut butter mixture and combine well. If you are using the coconut or chocolate chips, add them now. The dough should come together nicely in the bowl when it’s ready. Wrap it in greaseproof paper and chill in the fridge for at least 30 minutes or overnight.
When you’re ready to bake the cookies,
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