Go Back
–+ servings
Peach Cobbler Cookies

Delectable Peach Cobbler Cookies for Sweet Summer Moments

These Peach Cobbler Cookies are a delightful gluten-free treat filled with juicy peaches and warm spices, capturing the essence of summer in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter substitute with vegan butter for dairy-free option
  • 1 cup Granulated Sugar adjust quantity for personal preference
  • 1 cup Brown Sugar can replace with more granulated sugar if needed
  • 2 large Eggs or use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg)
  • 1 teaspoon Vanilla Extract use pure extract for best taste
  • 2 cups All-purpose Flour substitute with gluten-free flour blend if needed
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon adjust to taste
  • 1/4 teaspoon Nutmeg optional
For the Fresh Peach Filling
  • 2 cups Fresh Peaches can substitute with canned or frozen peaches, well-drained
  • 1 cup Old-Fashioned Oats instant oats can be used but will give a different texture
  • 1/2 cup Nuts optional; use walnuts or pecans
For Serving (optional)
  • 1 scoop Vanilla Bean Ice Cream
  • 1 cup Whipped Cream

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 baking sheets with parchment paper.
  2. In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then drizzle in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in the diced fresh peaches and old-fashioned oats into the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes until the edges turn golden brown and the centers remain soft.
  9. Let the cookies cool on sheets for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 6mgCalcium: 1mgIron: 3mg

Notes

Store baked cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for longer storage.

Tried this recipe?

Let us know how it was!