Georgia Peach Pie Cookies

• 1/2 cups Chopped Fresh Peaches, Very Small Pieces
• 4 Tablespoons Peach Preserves
• 1/4 cups Coconut Flour
• 1/2 cups White Rice Flour
• 1/4 cups Cornstarch
• 1/3 cups Raw Sugar
• 1/8 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1/4 cups Soy Free Earth Balance Or Butter
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Almond Milk (only If Needed To Bring The Dough Together)
• 3 teaspoons Raw Sugar, Reserved For Topping

1. Preheat the oven to 350 degrees F.
2. In a small bowl, mix together the chopped peaches and preserves. Set aside.
3. In a large mixing bowl, combine the flours, cornstarch, sugar, salt and baking powder. Cut the butter into the dry mixture until it resembles coarse crumbs. Next add the egg and vanilla to the flour butter mixture. Stir until the dough comes together. Add a tablespoon of milk at a time only if needed to bring the dough together.
4. Using a medium cookie scoop, scoop the mixture onto a parchment lined baking sheet. Press the scoops of dough down in the center to flatten while leaving a lip on the edge to hold in the filling. Once the dough is ready, evenly distribute the filling into the dough rounds (about 3 teaspoons each). Sprinkle each cookie with the remaining raw sugar. Bake 12-15 minutes or until the cookies are browned on the edges. Remove from the cookie sheet and allow to cool.
5. **You can substitute 1 cup all purpose flour for the gluten free flours and cornstarch in this recipe.

fresh peaches, preserves, ubc, white rice flour, ubc, sugar, salt, baking powder, ubc, egg, vanilla, almond milk, sugar

Taken from tastykitchen.com/recipes/desserts/georgia-peach-pie-cookies/ (may not work)