In summer my kids eat an astonishing number of peaches. When we moved into our family home I dreamed of planting peach trees—the leaves alone smell heavenly. I read what I could, tried to learn the basics, and eventually set the idea aside mostly because my husband didn’t share my enthusiasm. I still love the idea and one day hope to try again. Until then I buy peaches at the farmer’s market when I can and at the grocery store when I can’t. These thick, chewy gluten-free peach pie cookies are another perfect way to celebrate summer fruit.
Baking with fresh fruit presents a moisture challenge: fruit releases liquid as it cooks. For some recipes I roast fruit first—this concentrates flavor and reduces moisture. In other recipes, like my peach cobbler, I cook the fruit filling alone before adding the topping to ensure the texture is right.
For these peach pie cookies I keep it simple: the peaches are cooked on the stovetop with a little jam to boost flavor, then strained so I can reduce the liquid. Brushing the cookie dough with that reduced peach syrup right before baking deepens the peach flavor and helps the edges brown and become crisp while keeping the centers tender.
I love a classic, warm pie as much as anyone, but sometimes a quick cookie is the better choice: all the flavor of peach pie in a neat drop cookie. If I ever do plant those peach trees, I’ll be baking these cookies—and a pie—with my very first harvest.
Gluten Free Peach Pie Cookies
Ingredients
- 3 large fresh peaches, peeled, pitted and cut into 1/4-inch dice (360 g)
- ⅓ cup peach jam or preserves, (apricot jam or preserves works well, too)
- 2 ½ cups all purpose gluten free flour blend, (I used Better Batter; use an appropriate blend)
- 1 teaspoon xanthan gum, (omit if your blend already contains it)
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 8 tablespoons unsalted butter, at room temperature
- 2 eggs, at room temperature, beaten (about 100 g out of shell)
- ½ teaspoon pure vanilla extract
Instructions
Cook the peaches.
-
Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with unbleached parchment paper. In a medium heavy-bottomed saucepan combine the diced peaches and jam. Cook over medium heat, stirring occasionally, until the peaches are just fork-tender, about 10 minutes. Strain the peaches, reserving the cooking liquid. Measure out 2 1/2 cups (360 g) of the cooked peaches and set aside. Return the liquid to the pan and simmer until it thickens slightly, about 2 minutes; set aside to cool.
Make the cookie dough.
-
In a large bowl whisk together the flour, xanthan gum (if using), salt, cinnamon, baking soda, and granulated sugar. Make a well in the center and add the butter, beaten eggs, and vanilla, mixing after each addition until combined. Fold in the 2 1/2 cups (360 g) of cooked peaches until evenly distributed in the dough.
Portion the cookie dough.
-
Use a spring-loaded ice cream scoop or two spoons to drop two-tablespoon portions of dough onto the prepared baking sheet about 2 inches apart. With wet fingers, gently press each mound into a 1/4-inch-thick disk. Generously brush the tops of each disk with the reduced peach liquid.
Bake the cookies.
-
Bake in the center of the preheated oven for 12 minutes, or until lightly golden all over and a bit darker at the edges. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!