These 3-ingredient peach cookies are soft, buttery, and full of peach flavor. The cookies just need 3 easy ingredients with no eggs, no dairy, and no added sugar. They're easy to make in one bowl and take just a few minutes to bake up. Sugar-free, gluten-free, vegan and keto-friendly too.
Just one of many of my simple ingredient recipes, you have to try my 3-ingredient pumpkin cookies next.
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My favorite recipes are those with 5 ingredients or less. Even better if there's less steps and dishes. This is one of those recipes.
I got the idea to make these peach cookies from a reader who asked if they could use peach puree in my 3-ingredient pumpkin cookies so I had to put it to the test. The peach puree worked perfectly. I even topped the cookies with a little extra peach puree. And they make a great high fiber snack!
Ingredients
Here's what you'll need to make this:
Full ingredient amounts, instructions, and notes are in recipe card at the bottom of this post. (or use the 'jump to recipe' button at the top of this post).
Here are a few notes about key ingredients:
- Peach Puree - I boiled, peeled, removed the pit, and sliced up 2 peaches, then pureed in a Vitamix blender on high for about 30 seconds. I scooped out about ⅓ cup (90 grams) with a dry measuring cup, and saved the rest for another recipe. The 2 peaches made a little over 1 cup, so you will only need 1 peach for this recipe.
- Sweetener - Feel free to use preferred sweetener. I used an erythritol/Monk fruit blend since it works best in cookies. Allulose will brown faster and the cookies won't be as crisp. If you don't mind sugar, regular granulated sugar will work also.
How To Make
This recipe is super easy to make! Here's how to make it:
- Mix almond flour, peach puree, and granulated sweetener in a medium bowl with a spatula until a dough forms.
- Scoop dough using a medium cookie scoop (2 tablespoon scoop). Place 12 dough balls on prepared baking sheet. Flatten each dough ball with bottom of a glass or clean fingers.
- Bake for 12-15 minutes at 350°F / 180°C. Cool on a wire cooling rack, about 10 minutes. Top with more peach puree if desired.
Olivia's Top Tips
- Flattening - These cookies do not contain gluten so they will not spread like traditional cookies. They must be flattened before baking.
- Topping - Adding a little more peach puree really finishes it off with some extra peachy flavor and natural sweetness.
- Baking and Cooling - Careful not to overbake and allow to cool completely on the baking sheet. It will continue to crisp up as it cools. These cookies are more on the soft and pillowy side. If you want crisper cookies, flatten them very thin and bake until browned.
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Recipe
3-Ingredient Peach Cookies
Ingredients
- 1 ½ cups almond flour superfine blanched
- ⅓ cup peach puree (just homemade blended peaches)
- ¼ cup sugar-free granulated sweetener (erythritol/Monk fruit blend)
Instructions
- Preheat oven to 350°F / 180°C. Line a baking sheet with parchment paper.
- Mix almond flour, peach puree, and granulated sweetener in a medium bowl with a spatula until a dough forms.
- Scoop dough using a medium cookie scoop (2 tablespoon scoop). Place 12 dough balls on prepared baking sheet.
- Flatten each dough ball with bottom of a glass or clean fingers.
- Bake for 12-15 minutes.
- Cool on a wire cooling rack, about 10 minutes. Top with more peach puree if desired.
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