I know a lot of people get scared introducing coconut flour into their baking so I wanted to share my recipe for Georgia Peach Pie Cookies today. This recipe uses enough coconut flour to baby step your way into baking with coconut flour in more of your recipes. Trust me when I say, you don’t want to skip that part in these little gems. I use coconut flour in most of my gluten free dessert baking. I find that if gives my recipes a subtle hint of extra sweetness and really enhances the flavors in my treats without adding a heavy coconut flavor when that’s not what I’m looking for.
I am so excited that Spring has finally decided to show up on my side of the world! The warmer weather has me ready to throw on my bathing suit and prop my feet up while laying by the lake reading a good book. It also has me thinking about my favorite things to bake during the Spring and Summer! I always have baking on the mind, well, to be honest, I always have food on my mind, but baking is definitely my favorite thing to do when it comes to food. My favorite fruit during the summer time is peaches! I’m a Georgia girl through and through when it comes to celebrating peach season! I get so excited every year when the local peaches start popping up in the grocery stores. I love walking by that section of the store and smelling the sweet aroma of these beautiful jewels of Georgia. I’m a fruit girl when it comes to treats anyway, so when I bake during the warmer months, I love to highlight the season’s best fruits!
These Georgia Peach Pie Cookies are a buttery vanilla shortbread base with a peachy center. They are crisp on the outside and filled with a gooey peach center with chunks of fresh peaches to highlight my Peach State! These cookies are perfect served on their own or even better served as a mini pie with a scoop of homemade vanilla ice cream. YUM!
Georgia Peach Pie Cookies
(Makes 13 cookies)
- 1/2 cup chopped fresh Peaches (about 3 1/2 oz), very small pieces
- 4 Tbsp Peach Preserves
- 1/4 cup Coconut Flour
- 1/4 cup Cornstarch
- 1/2 cup White Rice Flour
- 1/3 cup Raw Sugar
- 1/8 tsp Salt
- 1/2 tsp Baking Powder
- 1/4 cup Soy Free Earth Balance (or butter)
- 1 Egg
- 1 tsp pure Vanilla Extract
- 1-2 Tbsp Almond Milk (only if needed to bring the dough together)
- 3 tsp Raw Sugar, reserved for topping
Preheat the oven to 350 degrees.
In a small bowl, mix together the chopped peaches and preserves. Set aside.
In a large mixing bowl, combine the flours, cornstarch, sugar, salt and baking powder. Cut the butter into the dry mixture until it resembles course crumbs. Next add the egg and vanilla to the flour butter mixture. Stir until the dough comes together. Add a tablespoon of milk at a time only if needed to bring the dough together. Using a medium cookie scoop, scoop the mixture onto a parchment lined baking sheet. Press the dough in the center to flatten while leaving a lip on the edge to hold in the filling. Once the dough is ready, evenly distribute the filling into the dough rounds (about 3 tsp each). Sprinkle each cookie with the remaining raw sugar. Bake 12-15 minutes or until the cookies are browned on the edges. Remove from the cookie sheet and allow to cool.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.