Melt-in-the-Mouth Chinese Gluten-Free Peanut Cookies [Chinese New Year Goodie]
Prep time
Cook time
Total time
Yield: About 60 to 70 cookies
  • 200 grams peanuts
  • 100 grams rice flour
  • 80 grams icing sugar
  • ½ teaspoon fine salt
  • 80 to 100 grams peanut/canola/vegetable oil
Egg Wash
  • 1 large egg yolk
  • 1 teaspoon water
  1. Place peanuts in a large frying pan in a single layer. Heat over medium heat, tossing frequently, until the skin has dried out. Transfer the peanuts onto a tea towel and rub the tea towel (with the peanuts inside) between both hands until the peanut skins fall off. Remove all the peanut skins completely and transfer the peanuts back into the frying pan. Turn on the heat to medium and roast until the peanuts are golden-brown, tossing frequently. Remove from heat and let the peanuts cool completely.
  2. While the peanuts are cooling, preheat the oven to 180C / 355F. Line a baking sheet with parchment paper and set aside. Sift the rice flour, icing sugar and salt into a large mixing bowl.
  3. Transfer the peanuts into a food processor and process into a very fine powder. Add into the mixing bowl of flour mixture and rub with your finger tips until the peanut and flour mixture is well-mixed together.
  4. Measure 80 grams of oil in a small bowl. Add the oil gradually into the mixing bowl, mixing the mixture with your hand until a dough is formed. If the dough is too dry and crumbles when handled, add in more oil spoonful by spoonful, incorporating it well before adding anymore oil.
  5. Divide dough into 8 to 10-gram pieces and roll into a ball. Place the dough on the baking sheet, spacing them at least 1-inch apart from each other.
  6. Combine the Egg Wash ingredients together in a small bowl and brush the top of the cookie dough lightly with the Egg Wash, ensuring the Egg Wash do not touch the base of the cookies otherwise the bottom of the cookie may be burnt during baking.
  7. Bake the cookies for 10 to 15 minutes until the top is golden-brown and the cookies crack a little. Transfer the baking sheet onto a wire rack and let the cookies cooled completely before storing in an airtight container.
- To make life easier, try to get peanuts with the skin already removed or just use ground peanuts (do still give them a toast before using to enhance the peanut-y flavour!)

- The rice flour used are made from finely milled rice. It is not mochiko (sweet rice flour) or glutinous rice flour. Please use the correct flour!

- Adapted from Malaysian Chinese Kitchen
Recipe by Foodie Baker at