Preheat the oven to 180C/350F. Line a large cookie sheet or baking sheet with parchment paper and set aside.
In a large mixing bowl, combine all your ingredients, except or the chopped peanuts. Mix well. Gently fold through half the peanuts.
Form 12 balls of dough. Roll each ball in the chopped peanuts mixture, and transfer to the lined baking sheet. Bake for 12-15 minutes, until the edges go golden brown.
Remove from the oven and allow to cool in the baking sheet completely.
* White sugar, brown sugar, coconut sugar, or a sugar free substitute can all be used.** You can use a chia egg to make it vegan. Combine 1 tablespoon ground chia seed with 3 tablespoons water and mix. Refrigerate for 15 minutes, for a gel to form. TO STORE: Cookies will keep well at room temperature, in a sealed container. They will remain fresh for up to 2 weeks. If you'd like to keep them longer, refrigerate them. TO FREEZE: Place cookies in a freezer friendly container or ziplock bag and store in the freezer for up to 6 months.