Peach Cobbler Cookies
These peach cobbler cookies feature a soft and chewy cookie, covered with creamy vanilla frosting, then topped with peach pie filling, and finished off with a deliciously crunchy cobbler crumble.
Ingredients
For the crumble:
- 50 grams sugar
- 10 grams brown sugar
- 30 grams almond flour
- 15 grams tapioca flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- ½ teaspoon vanilla extract
- 20 grams melted dairy free butter
For the cookies:
- 220 grams almond flour
- 170 grams tapioca flour
- 140 grams sugar
- 60 grams brown sugar
- 200 grams dairy free butter
- 2 egg yolks
- 1.5 teaspoon baking powder
- 1.5 teaspoon xanthan gum
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 can peach pie filling
For the frosting:
- 150 grams dairy free butter
- 270 grams powdered sugar
- 2 teaspoon vanilla extract
Instructions
- First, let’s make the crumble topping. Preheat the oven to 300.
- Mix all the crumble topping dry ingredients together.
- Add in the melted butter and vanilla extract and mix just until a crumbly texture comes together.
- Spread out on the crumble on a cookie sheet and bake for 15 minutes, stirring the crumbs at the halfway point. Allow to cool and set aside.
- Now, lets move on to make the cookies: Preheat the oven to 350.
- Add the butter and both sugars to a bowl (or mixer on slow) and begin to work the butter into the sugar until creamy.
- Next, add in the egg yolks and vanilla extract and mix slowly, but well, until creamy and smooth.
- Lastly, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between (I do 5 at a time).
- Bake for 13-14 minutes until just lightly golden. Allow to cool completely.
- Lastly, for the frosting. By hand or slowly in a mixer, cream the butter until just smooth.
- Then, add in the powdered sugar and vanilla and cream together until smooth, creamy and fluffy.
- Lastly, chop up your peach pie filling. This makes the cookie texturally superior and is easier to eat so you get the yummy filling in every bite.
- To assemble: Once the cookies are totally cooled, pipe on a generous amount of frosting, then dollop on the peach pie filling, then finish it with the crumble topping.