These Paleo Peach Thumbprint Cookies are soft and delicious! The base is a shortbread style cookie made from a blend of almond flour and cassava flour. The filling is a mix of fresh peaches pureed with medjool dates. The recipe yields about 24 cookies, and they store well in the fridge or freezer! (Storage details below.)
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Recipe Ingredients
- Almond Flour - I use Bob's RedMill or Blue Diamond! Both are finely ground and don't leave you with a gritty texture.
- Cassava Flour - I haven't tested with any other flours.
- Baking Soda
- Salt
- Eggs - Room Temperature - I have not tested with flax eggs.
- Coconut Sugar Or Lakanto Golden Monkfruit
- Melted Coconut Oil
- Vanilla Extract
Peach Filling
- Medjool Dates
- Peach
- Hot Water
Recipe Instructions
Making the cookie dough
- Start by adding almond flour, cassava flour, baking soda and salt into a mixing bowl. Use a fork or whisk to blend until fully combined.
- In a separate bowl add your eggs, coconut sugar, vanilla, and melted coconut. Use a hand mixer or stand mixer to blend until fully combined.
- Slowly add your dry mixture into your wet mixture. When it starts to thicken up, you can use your spatula. or hands to blend together. Roll the dough into a ball, and place in your bowl. Cover with plastic wrap, and refrigerate for one hour.
Peach Filling
- While the dough sets, we can make our peach filling! Start by soaking four pitted dates in one cup of boiling water for ten minutes.
- Next slice your peach into small chunks. Add the peach chunks, and dates into your blender. Save the "date water" and pour ½ cup into your blender. Once the mixture is pureed, pour it into a small bowl. Refrigerate for the remaining time that the dough is setting.
Baking
- After one hour, remove your dough ball. Roll out about 20 small balls onto a non-stick pan, or baking sheet lined with parchment paper. Take your thumb and press into the center of each ball. (They should look like upside down hats.)
- Next fill the center hole in each cookie with your peach filling! Bake the cookies at 325 degrees for 12 minutes. (Bottom of the cookie should be golden brown.)
- Let them cool on a metal rack for at least five minutes before enjoying!
How to store leftovers
They will store well in the fridge for about one week in an air tight glass container. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!
More cookie recipes!
- Soft Paleo Lemon Cookies
- Almond Flour Chocolate Chip Cookies
- Orange Almond Chocolate Chip Cookies
- Gluten-Free Chocolate Peppermint Cookies (Paleo)
Paleo Peach Thumbprint Cookies
These Paleo Peach Thumbprint Cookies are soft and delicious! The base is a shortbread style cookie made from a blend of almond flour and cassava flour. The filling is a mix of fresh peaches pureed with medjool dates. The recipe yields about 20 cookies, and they store well in the fridge or freezer! (Storage details below.)
Equipment
- Parchment Paper
- Baking Sheet
- Spatula
- Whisk or Hand Mixer
Ingredients
Dry Ingredients
- 3 Cups Almond Flour
- ¼ Cup Cassava Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Wet Ingredients
- 2 Eggs - Room Temperature
- ⅓ Cup Coconut Sugar Or Lakanto Golden Monkfruit
- 2 Tablespoon Melted Coconut Oil
- 2 Teaspoon Vanilla
Peach Filling
- 4 Medjool Dates
- 1 Peach
- 1 Cup Hot Water
Instructions
Making the dough
- Start by adding almond flour, cassava flour, baking soda and salt into a mixing bowl. Use a fork or whisk to blend until fully combined.
- In a separate bowl add your eggs, coconut sugar, vanilla, and melted coconut. Use a hand mixer or stand mixer to blend until fully combined.
- Slowly add your dry mixture into your wet mixture. When it starts to thicken up, you can use your spatula. or hands to blend together. Roll the dough into a ball, and place in your bowl. Cover with plastic wrap, and refrigerate for one hour.
Peach Filling
- While the dough sets, we can make our peach filling! Start by soaking four pitted dates in one cup of boiling water for ten minutes.
- Next slice your peach into small chunks. Add the peach chunks, and dates into your blender. Save the "date water" and pour ½ cup into your blender. Once the mixture is pureed, pour it into a small bowl. Refrigerate for the remaining time that the dough is setting.
Baking
- After one hour, remove your dough ball. Roll out about 24 small balls onto a non-stick pan, or baking sheet lined with parchment paper. Take your thumb and press into the center of each ball. (They should look like upside down hats.)
- Next fill the center hole in each cookie with your peach filling! Bake the cookies at 325 degrees for 12 minutes. (Bottom of the cookie should be golden brown.)
- Let them cool on a metal rack for at least five minutes before enjoying!
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 104mgPotassium: 46mgFiber: 2gSugar: 5gVitamin A: 46IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
After you make these Paleo Peach Thumbprint Cookies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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