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. (Make sure to break up the almond flour chunks.)
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Next add the eggs, molasses, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk for about 30 seconds.
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Fold together the dry and wet ingredients until a sticky dough forms. Cover the bowl with plastic wrap, and place in the refrigerator for at least one hour. (Overnight is best.)
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Roll into 1+½ inch balls and place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.
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Bake at 325 degrees for about 12 minutes. Let cool on the baking sheet for 1 minute, and then transfer each cookie to a cooling rack.
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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.
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