These peach cobbler cookies are so soft and delicious! The cookies are packed with fresh peaches and then topped with a classic vanilla drizzle.
I’ve been thinking about making these cookies a reality for a while now. After all, I do love a good homemade peach cobbler. So why not try to replicate those amazing flavors, but in extra soft cookie form?
These drop cookies are super easy to make and such a great way to use up any extra peaches. I personally love a good soft cookie, so that’s the texture I went for here. These are like melt-in-your-mouth status.
The glaze is even easier than the cookies. I’m talking 3-ingredients easy. But you can also skip it if you are short on time or would rather enjoy these cookies plain. I promise they will be Just As Tasty!
Why You’ll Love These Peach Cobbler Cookies…
- Trust me when I tell you, that texture is everything. These cookies are honestly melt-in-your-mouth soft.
- The fresh peaches pair perfectly with the vanilla glaze on top. It’s just like having a bowl of peach cobbler topped with vanilla ice cream.
- These couldn’t be any easier and will take you no time at all. They do require some chilling in the refrigerator (although they will still spread slightly).
What You’ll Need…
How To Make Peach Cobbler Cookies…
To make my peach cobbler cookies, we’ll start by creaming the butter with both sugars. Make sure it’s nice and smooth! Then we’ll add in the egg replacer and vanilla extract.
After that, we’re just adding the dry ingredients into the wet ingredients and mixing until a soft cookie dough forms. Fold in the chopped up peaches (make sure they’re peeled!) and pop the dough in the refrigerator to chill for at least 1 hour.
Once the dough has chilled, scoop out tablespoonfuls and arrange onto a couple of lined baking sheets. Bake on 350ºF for around 11 minutes.
The glaze is even easier. Add half and half and vanilla extract to powdered sugar and stir well. If you need to thin the glaze out a little more, add more half and half (one tablespoon at a time).
Tips For Making Peach Cobbler Cookies…
- My number one baking tip is always to weigh the flour using a kitchen scale. This is going to be the best way to ensure accuracy and avoid inadvertently adding too much flour. We’ll need 222 grams of flour for this recipe.
- I typically use two small yellow peaches in this recipe. Make sure to rinse, peel, and chop into little pieces. You don’t want large pieces in your cookies.
- The chill time is so important! Depending on how juicy the peaches are, the cookie dough will have quite a bit of moisture so we want to chill the dough to avoid spreading. However, the cookies will still spread a bit while baking.
- Make sure the cookies have cooled completely before drizzling the glaze.
- To make these peach cobbler cookies vegan, you would need to substitute your favorite non-dairy butter. You would also need to thin out the glaze with non-dairy milk.
- If you are not allergic to eggs or don’t want to use the egg replacer, you can use 1 egg instead.
- A few of my recipes call for half and half, which I know is less common in some countries. If you don’t have half and half, you can always make your own (it’s just equal parts milk and heavy cream). In this particular case, we’re not using much in the glaze, so you can just use whole milk or heavy cream instead.
Did you try my peach cobbler cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cookie Recipes, Check Out My…
Peach Cobbler Cookies – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- 1 cup fresh peaches peeled and diced
For the vanilla glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons half and half
- ¼ teaspoon vanilla extract
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla extract and mix to combine. Add the dry ingredients and mix on low speed until dough comes together. Fold in the peaches. Cover and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, about one tablespoon for each cookie, and arrange on the baking sheet 1-2 inches apart. Bake for 11-12 minutes, or until edges start to brown slightly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Cool completely before drizzling the glaze.
To make the vanilla glaze:
- In a small bowl, mix the powdered sugar, half and half, and vanilla together until glaze reaches a drizzling consistency. If needed, add more half and half, one tablespoon at a time.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- If you don’t have half and half, you can make your own by mixing equal parts heavy cream or milk. Otherwise, using heavy cream only should work, too.