peach cookies: gluten and sugar free

 

1/2 cup butter, melted

1 cup allulose sugar
2 tbsp non-dairy milk

1 tbsp corn starch
2 tsp vanilla extract

1/2 tsp ground cinnamon
1/2 tsp baking powder 

1/2 tsp kosher salt

1 1/2 cups (206g) gluten free flour 

Peach layer

2-3 tbsp light brown sugar

3 small peaches, small dice 

In a food processor, combine together melted butter, sugars, milk, corn starch, vanilla, cinnamon, baking soda, and salt until well combined.

Pulse in food processor add the wet and dry until a soft dough forms. 

Sauté the peaches with a tiny bit of butter until just a bit softer - not trying to fully cook but soften and loose some liquid. 

Next take the cooked cooked peaches and fold them into the dough. This will be a bit messy. 

On a parchment paper, use a cookie scoop to place onto the parchment - have space in between because of spread. 

Bake for 20-25  minutes until edges are golden brown and the cookie look a bit firm.