This is my ultimate summer cookie. Loaded with oozing fresh peach, accented with deep flavor of olive oil, and topped off with chunky sea salt and chopped pistachios. My peach cookie recipe is not basic; it's loaded, it's been tested on repeat, and it's a crowd-pleaser.
Quick Look: Peach Cookie Recipe
- Equipment needed: Mixing bowl, strainer, cookie sheets
- Time: 31 minutes prep time, 9 minutes bake time
- Serves: 24 cookies
- Calories: 165 per cookie
- Dietary Info: Dairy-free
- ⭐ Key ingredients: Fresh peach, olive oil, pistachios, Maldon sea salt, whole wheat flour, white flour, brown sugar, and white sugar
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My vision and recipe testing
After doing my yearly visit to the nearby orchard town to get August peaches...I decided I wanted to make a few more peach recipes to add to the peach mango popsicles and the peach oatmeal muffins I have on my blog.
I had the idea to create a cookie recipe; I used my olive oil chocolate chip cookie recipe as a base. I first tested stuffing the peach chunks in the middle but found these got soggy pretty quickly, so I landed on folding a thick peachy jam into the olive oil batter.
Ingredients needed
How to make my Peach Cookies Recipe
Step 1: Chop your peach in half, remove the skin from the peach and the pit, then chop into bite-sized pieces.
Step 2: Place the chopped peaches in a glass measuring cup or bowl. Add the cane sugar and the apple cider vinegar. Stir together the peaches and the sugar every 5 minutes to dissolve the sugar. While you're waiting, start making the cookie dough.
Step 3: In a mixing bowl, put the olive oil and brown sugar. Stir until mixed, then add in the two eggs and the vanilla. It will become glossy.
Step 4: Add the flour, the baking soda, and the baking powder on top, and stir it together super well so everything is combined.
Step 5: Pour the sugar and peach mixture into a strainer over a bowl.
Step 6: Use a spoon to press down and crush any liquid from the peaches into the bowl. We want thick, not very juicy peaches. In the end, the liquid collected is peach syrup that can be used for something else.
Step 7: Fold the peaches into the batter. You want streaks of peaches. We don't want them fully dissolved into the batter.
Step 8: Using a tablespoon, scoop the cookie dough onto the cookie sheet. Sprinkle with pistachios and chunky sea salt.
Bake for 8 minutes at 350 Fahrenheit (175 C). When they come out of the oven, slam the pan down to release any pent-up air. Let them sit for 2 minutes to cool down to stop them from breaking before removing them, then let them cool fully on a cooling rack.
Danika's tips for baking cookies with peaches
It comes more naturally to make a smoothie or popsicles with peaches, but after some testing, I perfected how to put fresh peaches in cookies.
- Choose a deep yellow, soft peach. I find the bright, almost orange peaches have the most flavor. If they're too hard, or a little green in a spot, they will have less flavor. This cookie recipe works perfectly with overripe peaches.
- Be sure to drain off any liquids. In this recipe, I mix the peaches with apple cider vinegar and sugar to release the flavors and the juices. After draining off the excess syrup, we only use the thick, jammy peach part.
- Fold the peaches into the cookie batter. We don't want to fully mix the peaches into the batter so that they dissolve. We want there to be streaks of jammy peaches. Therefore, gently fold just until incorporated.
I created an eCookbook for prepping snacks! This was designed to set aside a block of time weekly or monthly to batch prep wholesome snacks.
It's all freezer-friendly recipes, with a clear plan (grocery list too!) to make the most of a two-hour time block in the kitchen!
My Best Fresh Peach Recipes
This blog is dedicated to healthy snack recipes that I make for my family! I use whole-food ingredients and try to make it simple, with not so many ingredients or too many steps.
🍑 Did you make my recipe for fresh peach cookies? Would you take 30 seconds to give a star rating and review just below the recipe? That means a lot to me and helps the growth of Beside the Mountain healthy snack blog.
Peach Cookie Recipe with Olive Oil and Pistachios
Ingredients
- 1 large peach
- ¼ cup cane sugar
- 1 teaspoon apple cider vinegar or lemon juice
- ⅔ cup olive oil
- 1 ¼ cup brown sugar
- ½ teaspoon vanilla
- 2 eggs
- 1 cup whole wheat flour
- 1 ½ cup white flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt I like to use chunky Maldon salt
- ¼ cup pistachios chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 C). Start by peeling the peach. Chop it into pieces and then place it in a medium bowl or liquid measuring cup. Add ¼ cup white sugar and apple cider vinegar. Stir together well. Let this mixture sit for 15 minutes to release the juices and soften. If you need to remove shells and chop your pistachios, do so now.
- In a mixing bowl, whisk the olive oil and the brown sugar together. Add the vanilla and the eggs until everything is well combined; the batter will look glossy.
- Add the flour, baking soda, and baking powder to the olive oil batter, making sure to stir together super well so there are no pockets of baking powder or baking soda. Place this batter in the fridge or freezer to firm up until it's time to add the peaches.
- Give the peaches one more stir, then pour them into a strainer with a jar or bowl below to catch the peach syrup. After most of the liquid has drained, stir and press the peaches down slightly to release more juices. We want only thick peach sauce/pieces left. There should be about ⅓ to ½ cup of peach in the strainer. We will not use the peach syrup; place it in the fridge to use with tea or pancakes.
- Take the cookie batter out of the fridge or freezer, and fold in the thick peach mixture. Do not overmix it; you want streaks of peaches; you don't want the peaches to fully disappear into the batter. Use a tablespoon to scoop a ball of batter and place on a greased or parchment-lined cookie sheet. Sprinkle with chunky sea salt and chopped pistachios.
- Bake cookies for 8-9 minutes; the edges will look cooked, and soft and puffy in the middle when they are done. I slam the pan down on the counter to release any air when then come out of the oven. Leave cookies on the pan to cool for 5 minutes. Then move the cookies to a cooling rack to fully cool. Store peach cookies in an airtight container and enjoy within 2-3 days.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
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