Peach Cookie Recipe with Olive Oil and Pistachios
A delightful summer cookie made with a fresh peach, batter made with olive oil and a sprinkle of sea salt and pistachios on top!
Servings: 24 cookies
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.
Stir the peaches every 5 minutes or so to help the sugar dissolve.
I try to make it so that when I scoop the dough, there is a good peach chunk on the top of every cookie.
Notes
For my step-by-step photos and more notes about ingredients and swaps, read the blog post above.
Make ahead: You can roll the cookie dough into balls, place them on a cookie sheet, then freeze these dough balls. Once they are solid, place them in a Ziploc bag and freeze for up to 6 months. When you want a fresh batch of cookies, bake from frozen for 9-10 minutes.
Freeze: Store these baked cookies in a sealed bag or container in the freezer for up to six months.
Peach jam: If you don't have a fresh peach, you could use ⅓ cup of thick peach jam.
Nutrition
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 150mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg