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Peach Cobbler Cookies

Peach Cobbler Cookies: Sweet Summer Bites to Savor

Enjoy the delightful Peach Cobbler Cookies, a nostalgic summer treat that combines peach and cinnamon in a gluten-free cookie form.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ½ cup Unsalted Butter Can be substituted with vegan butter
  • ½ cup Granulated Sugar Coconut sugar can be used
  • ½ cup Brown Sugar Replace with more granulated sugar if necessary
  • 2 large Eggs Or use flax eggs for vegan option
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
For the Dry Ingredients
  • 1 ½ cups All-Purpose Flour Use a gluten-free flour blend for gluten-free option
  • 1 teaspoon Baking Powder Ensure freshness
  • ½ teaspoon Baking Soda Ensure freshness
  • ¼ teaspoon Salt
  • 1 teaspoon Cinnamon Adjust quantity to preference
  • a pinch Nutmeg Adjust quantity to preference
For the Star of the Show
  • 1 cup Fresh Peaches Can substitute with canned or frozen peaches
For Texture
  • ½ cup Old-Fashioned Oats Instant oats can be substituted
  • Nuts Chopped walnuts or pecans, optional

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together ½ cup of softened unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar using an electric mixer for 2-3 minutes.
  3. Add two large eggs one at a time, mixing well after each, then stir in 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, 1 teaspoon of cinnamon, and a pinch of nutmeg.
  5. Gradually add the dry ingredients to the wet mixture on low speed until just combined.
  6. Gently fold in 1 cup of diced fresh peaches and ½ cup of old-fashioned oats.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
  8. Bake for 12-15 minutes until golden around the edges but still soft in the center.
  9. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Use ripe, juicy peaches for the best flavor and adjust the spices to suit your taste preference.

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