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
Equipment
Ingredients
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour almond flour should work too
- 1 tablespoon tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup melted coconut oil
- ⅓ cup coconut sugar
- 1 egg room temp
- 1 teaspoon vanilla
- ¾ cup diced peaches tossed in 1 tablespoon gluten free flour
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- Pit and dice your peach and set aside.
- Beat the oil and sugar together in a bowl for 1 minute. Add the egg and vanilla and beat to incorporate.
- Add the dry ingredients, except for the peaches, and mix on low to combine until there are a few streaks of flour left.
- Toss peaches in flour and fold into batter.
- Scoop cookie dough into 12-15 balls and place on a parchment lined baking sheet 1-2 inches apart. Flatten the cookies slightly.
- Bake one tray at a time on the middle rack for 12-15 minutes until golden on the edges.
- Let cool for 5 minutes on the tray then remove to a wire rack to finish cooling.