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Ingredients
Scale
- 3 Tablespoons water
- ½ Tablespoon cornstarch
- 1 large peach, diced (about 1½ cups diced)
- 2 Tablespoons sugar (for filling)
- 1 Tablespoon brown sugar (for filling)
- ½ Tablespoon lemon juice
- ½ teaspoon ground cinnamon (for filling)
- ½ cup vegan butter, room temperature
- ½ cup + 2 Tablespoons cane sugar (½ cup for dough, 2 Tablespoons for rolling)
- ½ cup light brown sugar
- 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoon water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1½ cups + 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon (for dough)
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Make the peach filling by simmering diced peaches, sugars, lemon juice, and cinnamon. Stir in cornstarch slurry and cool.
- Cream together vegan butter, cane sugar, and light brown sugar. Add flax egg and vanilla, then mix in dry ingredients.
- Chill the dough for 30 minutes to 1 hour.
- Preheat oven to 350°F and prepare a baking tray with parchment.
- Scoop dough into balls, roll in sugar, and create an indent for filling.
- Fill indents with cooled peach filling and bake for 14-16 minutes.
Notes
Chill the dough to achieve the perfect cookie texture.
Cool peach filling completely to prevent spreading during baking.
Substitute peaches with other fruits for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 0