I’m holding onto every last bit of summer that I can. I’m NEVER ready for cold weather and snow. So, here’s one last delicious summer recipe to use up the last of those fresh peaches! These peach muffin top cookies are fluffy & flavorful like muffin tops (hence the name), but in cookie form. They are also, of course, allergy friendly. Please, go make these before peach season ends!
These cookies are super easy to whip up. You’ll just mix up the batter and then fold in some fresh peaches. Here in Colorado, we have access to Palisades Peaches which are some of the sweetest, juiciest peaches ever! I wish I could share them with you through the screen.
Peach Muffin Top Cookies
These fluffy peach cookies bring together some of the delicious flavors of summer in gluten-free and dairy-free form!
Servings 12 cookies
Ingredients
- 1/3 cup melted coconut oil
- 1/3 cup coconut sugar
- 1 egg room temp
- 2 Tbsp milk of choice
- 1 tsp vanilla
- 1 cup 1:1 gluten free flour
- 1/2 cup + 2 Tbsp tigernut flour almond flour should work too
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup diced peaches tossed in 1 Tbs. gf flour
Instructions
- Preheat oven to 350F.
- Beat the oil and sugar together in a bowl for 1 min. Add the egg and beat again. Add the milk and vanilla and beat to incorporate.
- Add the dry ingredients, except for the peaches, and mix on low to combine.
- Fold in the peaches.
- Divide dough into 12-15 balls and place on a parchment lined baking sheet 1-2 inches apart. Flatten the cookies slightly.
- Bake for 12-15 minutes until golden on the edges. Let cool and enjoy!
