Who doesn’t love a good cookie? Cookies are one of my favorite types of desserts to eat and also experiment with. This summer when I was looking for something new to bring to barbecues, I stumbled across some recipes for peach cobblers. Since my son has dairy, egg and peanut allergies, he cannot eat dessert unless it is made by us or purchased from one of our reliable companies. Therefore, I tend to like to bring desserts to events so that he can be included too. Everyone deserves to be included!
The following recipe is a play on peach cobbler. It is dairy, egg and peanut free as well! Add some ice cream to the top or sandwich it in between two cookies! You will want to put those summer diets aside for this one.
However you decide to eat them, they are promised to be delicious and totally worth the mess on the counter.
1 cup Vegan butter
1 cup sugar
1/3 cup brown sugar
1/2 cup applesauce
1.5 teaspoons vanilla or almond extract
2 Tablespoons dairy-free milk (We used almond, cashew, pea called Protein Milk by Silk because of its thickness and richness)
3 cups flour (We used organic, whole wheat but it can be substituted for a gluten free one)
1.5 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup chopped peaches (skinned and cut into tiny pieces)
- Preheat oven to 350 degrees.
- Skin and cut the peaches into tiny pieces.
- Mix melted butter and sugars in a bowl.
- Add the extract, milk and applesauce.
- Add flour and the rest of the ingredients into another bowl.
- Mix both bowls together.
- Stir and fold in peaches.
- Grease trays with non-dairy butter. Press cookie circles down with a fork. We made them about 2 inches in diameter.
- Bake for 16 minutes.
- Enjoy by themselves or with some dairy-free ice cream. Our favorite to eat it with is vanilla cashew ice cream by So Delicious.