(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 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 BH&G baking sheet (or 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.
**You can substitute 1 cup all purpose flour for flour and cornstarch in this recipe.
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