1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
1cupfresh peachespeeled and diced
For the vanilla glaze:
1cup (120g)powdered sugar
2tablespoonshalf and half
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.