Gina’s peanut cookies

Gina's peanut cookies

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  • 40 to 60 biscuits (depending on size)
  • Easy
  • Dairy free
  • 45 minutes
  • 12 to 15 minutes


  • 400 g crunchy peanut butter
  • 2 cups canola oil
  • 4 t ground cinnamon
  • 2/3 cup caster sugar
  • A pinch or two of salt
  • 850 g cake flour
  • 100 g finely chopped peanuts
  • A mix of cinnamon and caster sugar, for dusting

Cooking Instructions

Preheat the oven to 180°C.

In a large bowl, mix together the peanut butter and oil. Add the cinnamon, caster sugar, salt and cake flour and combine well.

Shape the biscuits into balls, press into a pile of chopped peanuts and place on a baking tray lined with baking paper. Press lightly to flatten.

Bake for 12 to 15 minutes until the biscuits are a good colour and lightly browned at the base.

Sift the cinnamon-and-caster sugar mixture over the warm biscuits.

Cook’s notes: The biscuits are fragile while hot, so handle with care. The dough keeps well and can be stored, covered, in the fridge until ready to bake.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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