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

1. Preheat toaster oven to 350 degrees F and line cookie sheet with parchment paper or a Silpat.
2. In a small bowl, stir together 1 tablespoon of peach puree and tapioca flour until flour has dissolved completely.
3. Stir in remaining peach puree and ground ginger.
4. 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).
5. Gently fold in chopped blackberries (stirring too aggressively will burst the berries).
6. 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).
7. Bake at 350 degrees F for 1315 minutes until cookies are set and dry around the edges.
8. Allow to cool at least 15 minutes before removing cookies with a spatula.
9. 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)