Peanut Coconut Crunchers

Peanuts, coconut, and sesame form a trio of toasty nuttiness in these thin disks, which delicately crumble in your mouth like French sablé cookies. Coconut oil takes the place of butter to enhance the tropical flavors of these grain-free treats. These cookies were inspired by the good-luck sweets served for Chinese New Year, but the taste of sugary roasted peanuts is also reminiscent of all-American brittle.

makes about 7 dozen

gluten-free, vegan (dairy-free, no eggs)

1. Combine the peanuts, coconut, sesame seeds, confectioners’ sugar, baking soda, and salt in a food processor and process until the peanuts, coconut, and sesame seeds are very finely ground; this may take a minute or so. Add the coconut oil and vanilla and pulse until small clumps form. Add 2 tablespoons water and pulse until the dough forms a ball. If it doesn’t come together, add another tablespoon of water and pulse again.

2. Turn the dough out and shape it into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.

3. Position a rack in the center of the oven and preheat to 350°F. Line two large cookie sheets with parchment paper.

4. Unwrap the dough and place on a sheet of parchment paper. Cover with its plastic wrap and roll ¼ inch thick. Use a 1½-inch round biscuit cutter to cut out rounds. Transfer to the prepared sheets, spacing them 1 inch apart.

5. Bake until the cookies are evenly dark golden brown, 12 to 15 minutes.

6. Meanwhile, gather the scraps, reroll, and cut out more cookies. Transfer to the second sheet and bake after the first batch is done.

7. Cool the cookies completely on the sheets on wire racks.

MAKE AHEAD

The dough can be refrigerated for up to 2 days. The cookies will keep at room temperature for up to 1 week or in the freezer for up to 1 month.