It’s currently the end of Ontario peach season, and I found myself wondering what to do with the overripe bowl of peaches on my counter last week. 5 tests later, this cookie is my new favourite! It’s gluten free, egg free, dairy free, and AIP compliant. If none of these things are important to you, you’ll still love these. These have an unusual consistency…as if a chewy macaroon and crisp shortbread cookie had a baby. I am certain you could likely sub the peach puree for strawberry, banana, or applesauce.
Ingredients
- 1/4 cup coconut flour
- 1/2 cup arrowroot flour/starch
- 1/2 tsp each of ginger, cinnamon, cloves, and sea salt
- 1/2 cup coconut oil, soft
- 3 tablespoons maple or coconut sugar
- 1/4 cup ripe peach puree
- 1 tsp vanilla
- Dash of lemon juice (not needed)
Make it happen:
Preheat the oven to 350 and line a small cookie tray with parchment. This recipe only makes about 12 cookies.
Whisk your dry ingredients – aside from the sugar – in a medium sized bowl and set aside. Then in a small bowl, cream the oil, sugar, peach, vanilla, and optional lemon with a whisk until smooth. Add your dry ingredients and blend. Allow the mixture to sit for a moment, the coconut flour will cause the dough to thicken.
Drop by the spoonful onto your prepared cookie sheet and bake for about 10 minutes or until just beginning to brown. Do not overbake. These cookies don’t have baking soda or powder and will not rise, so you can snug them right next to each other with just a little space around each to bake.