Maple Cinnamon Peach Cookies

Remember that time the internet stopped?

Well, it didn’t stop– just GoDaddy stopped. Meaning that every website hosted by GoDaddy stopped…including mine.

I had a minor freak out– I didn’t realize how much I actually used my own website…

So after two minutes of nail-biting and hair pulling, I decided to stop refreshing my browser and to do something more productive.

Like make cookies.

Maple Cinnamon Peach Cookies

Ingredients:

5 Tbsp coconut flour

2 large peaches

6 Tbsp butter or lard (yes, I said “lard”)

1 egg

3/4 tsp vanilla

1 tsp cinnamon

1/2 tsp salt

1/4 cup maple syrup

1/2 tsp baking soda

Directions:

  1. Preheat the oven to 375
  2. In a large bowl, mix softened butter or lard, maple syrup, vanilla and the egg.
  3. Peel and chop your peaches into cubes and add to the wet ingredients.
  4. In a small bowl, combine the coconut flour, cinnamon, salt and baking soda. Gradually mix the dry ingredients into the wet– I did this one Tbsp at a time to make sure the batter didn’t get too dry.
  5. Scoop the cookies onto a baking sheet lined with parchment paper and bake for 13 to 15 minutes.
  6. Allow the cookies to cool for 5 minute on the baking sheets, then transfer them to a wire rack to cool completely. Refrigerate for real, cookie firmness.

I used lard for this recipe. Boy was I scared.

It was lard from pastured pigs I got at the farmers market a few weeks ago. I’ve never cooked or baked with lard before…for some reason, I was sure these cookies were going to taste like bacon. I actually made M eat one first to make sure they didn’t taste totally awesome.

Guess what?! They tasted totally delicious! Not super sweet, but definitely cinnamon-y and peachy.

As with most coconut flour baked goods, they will be fragile when you take them out of the oven. Have patience and they will firm up. I always put mine in the fridge– they seem to stay in their ultimate cookie form better that way.

Maple Cinnamon Peach Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 5 Tbsp coconut flour
  • 2 large peaches
  • 6 Tbsp butter or lard (yes, I said "lard")
  • 1 egg
  • ¾ tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ cup maple syrup
  • ½ tsp baking soda
Instructions
  1. Preheat the oven to 375
  2. In a large bowl, mix softened butter or lard, maple syrup, vanilla and the egg.
  3. Peel and chop your peaches into cubes and add to the wet ingredients.
  4. In a small bowl, combine the coconut flour, cinnamon, salt and baking soda. Gradually mix the dry ingredients into the wet-- I did this one Tbsp at a time to make sure the batter didn't get too dry.
  5. Scoop the cookies onto a baking sheet lined with parchment paper and bake for 13 to 15 minutes.
  6. Allow the cookies to cool for 5 minute on the baking sheets, then transfer them to a wire rack to cool completely. Refrigerate for real, cookie firmness.

Have you ever cooked or baked with lard? How did it go? Were you as scared as I was? Or are you braver than I?

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3 Responses to Maple Cinnamon Peach Cookies

  1. Nora September 11, 2012 at 11:17 AM #

    These sound absolutely delicious! Anything with the words “maple” and “cinnamon” in the recipe title must be. I wish I had coconut flour!

    • Allison September 11, 2012 at 1:00 PM #

      Thanks, Nora!! You could probably use almond flour for this recipe too– I would start by adding one cup to the wet ingredients, and then add almond flour 1/4 cup by 1/4 cup until the batter reaches a scoop-able consistency.

      • Nora September 12, 2012 at 9:33 AM #

        Awesome! Thanks for this.

Thoughts? Feel free to comment below!

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