So excited to be ending Peach Week with these Peaches & Cream Cookies! Because the only thing I love more than cookies is seasonal produce. And this is the perfect intersection of those two loves. It’s a so soft and moist cookie packed with one whole cup of fresh (not dried) peaches and a healthy dose of (dairy free) white chocolate chips. The peaches add a wonderfully addictive moistness to the cookie and just a touch of tartness, which is balanced out by the creamy chips. These cookies have that ooey gooey inside with crispy edges and an oh so satisfying stuff-to-cookie ratio. Which in my book, is basically cramming as much stuff (i.e. peaches & creamy chips) as possible that it tests the structural integrity of the cookie so that it’s just holding everything together. Yep, I want peach pieces and creamy chips in every single bite. And that, my friends, is exactly what we have here.
I knew I wanted to create a cookie or cookie bar recipe to finish off my first ever Peach Week. And the obvious choice seemed to be the classic flavor combo of Peaches & Cream. So when developing the recipe I tried to come up with some good options to replace the “cream” part of this situation to keep it dairy free. Truth be told, I’m not the biggest fan of white chocolate. It’s a bit too sweet for me and since quitting dairy it’s never something I had around. But, I decided to give these vegan white chocolate chips a try and have to say I am pretty impressed. They are not overly sweet, the ingredients are minimal and allegen friendly, and they taste pretty good! These were perfect when baked up in the cookie, but I would not eat these straight out of the bag, like I would with dark chocolate chips.
Strict paleo or trying to keep the sugar levels low? I made a batch of these cookies without the white chocolate chips and they were just as delicious! I wouldn’t call them Peaches & Cream Cookies. But they were some delicious Peachy Cookies. So if you want to keep these cookies purely paleo or lower in sugar, just omit the white chocolate chips and feel free to add in 1 teaspoon of cinnamon. Because cinnamon and peaches are always good companions.
These cookies are SO easy to make. They are made in just one bowl and bake up so quickly you could have a (warm) batch of these in your hands in under 30 minutes. They have only 11 ingredients (including the salt!) all of which are ingredients you can feel good about using! No refined flours, sugars, oils, or weird ingredients of any kind in these cute cookies! They also happen to be nut free. And despite all that, these better-for-you cookie babes taste just as good (if not better) than your conventional-style cookie. And if you’re a regular to grain-free baking, you probably have all the ingredients you need on hand! This is a great time to use any slightly bruised peaches you might have hanging around your fridge. Just be sure to gently stir the peach pieces into the batter to avoid further bruising.
If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Peaches & Cream Cookies
These Peaches & Cream Cookies are a fun and easy way to incorporate a seasonal fruit into some baked goodness! Heaps of peach pieces and vegan white chocolate chips are bound together by a so soft and gooey cookie. Made in just one bowl and done in under 30 minutes, these cookies are a major win.
paleo-possible (gluten/grain/dairy free), refined sugar free, nut free
- 2/3 cup coconut sugar
- 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
- 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
- 1 egg large
- 1 tsp vanilla
- 3/4 cup cassava flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup chopped peach, finely diced about 1 medium peach
- 1/2 cup dairy free white chocolate chips omit if strictly paleo
Heat oven to 360 (yep, 360) degrees and prepare baking sheet by lining with parchment paper or a silpat.
In a large bowl cream together the wet ingredients until thick and well incorporated.
Add in the dry ingredients and stir until just mixed, ensuring not to over mix.
Mix in the white chocolate chips, if using. Then gently stir in the peach pieces, mixing as minimally as possible so peaches don't get banged up too much.
Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.
Bake cookies for 10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.
Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.
Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.
Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.
Strict Paleo/Lower Sugar Option: Omit the white chocolate chips and add in 1 teaspoon of cinnamon with the dry ingredients.
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