Plain roasted peanuts - 1 cup
All purpose flour - 1 cup
Unsweetened cocoa powder - 2 dessertspoons
Egg - 1 large
Sugar - 3/4 cup
Butter - 1/2 cup (at room temperature)
Vanilla extract - 1/2 teaspoon (I use powder)
Cooking (baking) soda - 1/2 teaspoon
Powder the peanuts into meal using the chutney jar of your mixie or a coffee grinder. Pour the egg and butter into a blender jar and whisk till frothy. Add the sugar and cocoa. Blend again. Add the baking soda and whisk once more. Add in the vanilla. Pour out into a vessal and add in the peanut meal and flour. Incorporate well. If the batter is too thick add a little warm water.
Preheat an oven to 200°. Line a baking tray with aluminium foil or parchment. Pour out the batter by the spoonful with enough spacing (this one expands quite a bit). Bake at 150° for 18 minutes.
PS: The cookie is quite soft when hot and hardenes to crumbly perfection when cool. Hence, watch out for the colour and the lovely aroma as baking indicators and not texture.
The crumbly peanut and chocolate cookie recipe goes to theKid's Delight - Chocolate Feast event on at Srivalli's Spicing Your Life.