Fresh water peaches
Ingredients
Fresh water peaches
Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined.
Next, add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk until fully combined.
Then, fold together the dry and wet ingredients until a sticky dough forms.
Use a cookie scoop or teaspoon to scoop cookie dough into small balls. Place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.
Bake at 350 degrees for about 10-12 minutes. Let the cookies cool on the baking sheet for 1 minute, and then carefully transfer each cookie to a cooling rack.
Once the cookies have cooled completely, flip each cookie upside down on a parchment paper lined plate or cookie sheet.
Spread a generous amount of vanilla frosting on half of the cookies. Top each frosted cookie with another cookie to create a sandwich! Make sure the crinkle tops are showing on both sides.
1. When preparing the cookies, I like to roll them into balls first, and lay them out on a parchment paper lined baking sheet. Gently press down to flatten them into thick round disks. 2. Make cookies around the same size so they match up when you sandwich them together. 3. They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack.
FRESH WATER PEACHES
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