Fresh peaches are one of the best highlights of Summer. When we lived on the East Coast one of my favorite activities was to go to Alstede Farms in Chester, New Jersey and pick fresh peaches from their orchards. Now that I am in Colorado we are lucky to have fresh Palisade peaches from Southern Colorado. Nothing is better than a fresh peach! This recipe uses fresh peaches to make these delicious Summer peach cookies.
Fresh peaches are in season for a limited time in the United States from the months of Mid-July to Mid-September. I usually buy a lot of peaches and freeze some to use year round. To freeze: slice or dice and freeze in a single layer on a baking sheet. Once the peaches are frozen, place in freezer storage containers.
This cookie recipe is very easy to make. Just make sure to dice the peach into small dice about ½ inch thick. If the pieces are too big it will be hard to form the cookie dough. The dough for these cookies can be a little sticky. Using two spoons to drop the dough onto the cookie sheets can help keep your hands mess free.
This recipe is kidney friendly and is low in potassium and phosphorous. Each cookie contains 54 mg of potassium and 32 mg of phosphorous. With kidney disease monitoring your potassium and phosphorous intake is important. These cookies are also heart healthy by using canola oil instead of butter. This cuts back on saturated fats. Canola oil is made up of monounsaturated and polyunsaturated fats. Replacing saturated fats with heart healthy poly and monounsaturated fats can help with lowering your cholesterol levels.
So next time you have an abundance of fresh peaches, remember this recipe highlighting the Summer peach!
Summer Peach Cookies
Makes 16 Cookies
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Total Time: 25 Minutes
1 Cup Diced Peaches, ~1 Medium
1 Cup All Purpose Flour
¾ Cup Oats
½ Tsp Cinnamon
¼ Tsp Nutmeg
¼ Tsp Salt
1 Tsp Baking Soda
½ Cup Brown Sugar
¼ Cup Canola Oil
1 Tsp Vanilla Extract
Preheat oven to 350 Degrees. Line a baking sheet with parchment paper and spray with cooking spray.
Place the flour, oats, cinnamon, nutmeg, salt, baking soda and brown sugar in a large bowl and stir to combine.
Add the oil, egg, vanilla extract and diced peaches. Stir to combine.
Drop rounded spoonfuls of cookie dough onto the baking sheet. Bake at 350 degrees for 12-14 minutes or until golden brown.
Remove from oven and allow to cool.
Cookies will keep for 3 to 4 days in an airtight container. Store in the refrigerator for a longer shelf life.
To make gluten free: substitute the flour with 1 ½ cups of oat flour. To make your own oat flour grind 1 ½ cup oats in a food processor or grinder.
Per Cookie: Calories 108, Total Fat 4 g, Saturated Fat 0.4 g, Monounsaturated Fat 2.4 g, Polyunsaturated Fat 1.2 g, Sodium 122 mg, Total Carbohydrate 16 g, Dietary Fiber 0.8 g, Protein 1.8 g, Potassium 54 mg, Phosphorous 32 mg