Description
These healthy Peach Raspberry & Coconut Cookies have crisp golden edges, soft tender centres and – best of all! – are packed with fresh bursting sweet peaches and tart raspberries! These cookies come together in 1 bowl and less than 30 minutes! This recipe is kid-approved and perfect for lunch boxes or an after school treat!
Ingredients
Scale
- 1/4 cup (55 grams) coconut sugar (or brown sugar)
- 1 1/2 cups (225 grams) wholemeal flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup (45 grams) rolled oats
- 1/2 cup (40 grams) shredded coconut
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- 1/2 cup (150 grams) maple syrup
- 1/3 cup (85 grams) coconut oil, melted and slightly cooled
- 3/4 cup (115 grams) peaches, diced PLUS 1 peach thinly sliced, to decorate
- 3/4 cup (115 grams) raspberries
Instructions
- Preheat oven to 180 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside.
- Place the sugar, flour, baking powder, bicarb soda, oats and coconut into a large bowl and mix to combine.
- Add the egg, vanilla, maple syrup, coconut oil and mix to combine.
- Gently mix through the diced peaches and raspberries.
- Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little. Flatten each cookie slightly and top with a slice of peach.
- Bake for 14-16 minutes or until golden. Allow the cookies to cool completely on the tray. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American