Super easy and quick recipe for soft cookies with fresh peaches and white chocolate that melt in your mouth.
Peaches are abundant and very fragrant at this time of year. In addition to jam that you can make to preserve their wonderful aroma, I suggest you also make these soft cookies.
You can use both peaches and nectarines for this recipe. Their combination with white chocolate makes these soft cookies so yumy that you can’t resiste. I made them when I was in Halkidiki and my mother, who doesn’t eat cookies, loved them and had them for breakfast.
Easy and quick recipe with few ingredients for delicious soft cookies that take less than half an hour to make them. They are fulfilling and will take your breakfast or snacks to the next level!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Beat the egg with an egg beater
Add the vanilla and the cooled, melted butter (make sure it's not hot) and continue beating.
Add the brown sugar and mix it too.
Sift the flour together with the salt and soda and now mix with a spatula. For greater convenience, add it in 2 doses.
Keep few of the peach cubes and white chocolate couverture cubes aside and add the rest to the mixture and mix slightly with the spatula.
Line a parchment paper on a baking tray and with the help of a spoon and a spatula, spread 8 cookies. Don't mind their irregular shape, they will flatten out as they bake.
Decorate the top with the pieces of white chocolate and peach.
Bake in a preheated oven at 180°C /350°F for about 15 minutes, until golden brown.
Let them cool down enough because they are very soft right out of the oven, and then transfer them to a rack so that they cool well before serving.
Ingredients
Directions
Beat the egg with an egg beater
Add the vanilla and the cooled, melted butter (make sure it's not hot) and continue beating.
Add the brown sugar and mix it too.
Sift the flour together with the salt and soda and now mix with a spatula. For greater convenience, add it in 2 doses.
Keep few of the peach cubes and white chocolate couverture cubes aside and add the rest to the mixture and mix slightly with the spatula.
Line a parchment paper on a baking tray and with the help of a spoon and a spatula, spread 8 cookies. Don't mind their irregular shape, they will flatten out as they bake.
Decorate the top with the pieces of white chocolate and peach.
Bake in a preheated oven at 180°C /350°F for about 15 minutes, until golden brown.
Let them cool down enough because they are very soft right out of the oven, and then transfer them to a rack so that they cool well before serving.
See the following video to found out how easy this recipe is:
- If your peach is very ripe and therefore is very juicy you may need to add 1-2 tablespoons of flour and mix it with the pieces of peach that you will use at the dough.
- If you don’t have gluten-free self-rising flour, use gluten-free pastry flour and add ½ Tbsp. baking powder.
- Because the white couverture is very sweet, that’s why I add less sugar. You can increase it if you want them more sweet.
- If you make them smaller, therefore more, you should reduce the baking time a little depending on the size.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
Good Luck and Bon Appétit!!!
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