Blackberry Peach Oat Cookies
- 13 cups Pureed Very Ripe Peaches, Divided
- 1/2 teaspoons Tapioca Flour
- 18 teaspoons Ground Ginger
- 1/4 cups Finely Shredded Unsweetened Coconut
- 6 Tablespoons Quick Oats
- 13 cups (heaping) Fresh Blackberries, Washed And Roughly Chopped
- Preheat toaster oven to 350 degrees F and line cookie sheet with parchment paper or a Silpat.
- In a small bowl, stir together 1 tablespoon of peach puree and tapioca flour until flour has dissolved completely.
- Stir in remaining peach puree and ground ginger.
- Mix in coconut and quick oats, stirring until mixture comes together (mixture should be moist but not wetif it is, add an additional tablespoon of oats).
- Gently fold in chopped blackberries (stirring too aggressively will burst the berries).
- Using an ice cream scoop for large cookies or a tablespoon for small cookies, scoop mixture onto prepared cookie sheet (or press into a cookie cutter).
- Bake at 350 degrees F for 1315 minutes until cookies are set and dry around the edges.
- Allow to cool at least 15 minutes before removing cookies with a spatula.
- Like banana-based cookies, these are best enjoyed the day they are baked.
peaches, tapioca flour, ground ginger, unsweetened coconut, oats, fresh blackberries
Taken from tastykitchen.com/recipes/special-dietary-needs/blackberry-peach-oat-cookies/ (may not work)