These Vegan Peach Pie Cookies combine cinnamon sugar cookie dough with a delightful peach pie filling for a truly delicious treat. They are chewy, gooey, and taste just like a peach pie in cookie form!
If you have been following along, you know that making pie cookies has become my thing. It all started with my viral Apple Pie Cookies and since then we've added Pecan Pie Cookies, Pumpkin Pie Cookies, Blueberry Pie Cookies, and even Coffee Cake Cookies!
These new peach cobbler cookies are perfectly sweet, tart, chewy, and even worth turning the oven on for in Summer!
Ingredients:
Ingredient & substitution notes:
- Peaches: I like using fresh peaches when in season, but frozen peaches also work!
- If using frozen peaches, reduce the water in the cornstarch slurry by 1 Tablespoon as frozen fruit tends to have more water.
- Flax Egg: To make a flax egg you'll need a mix of ground flaxseed and water. Ground flaxseed can be substituted 1:1 with chia seeds.
- Cornstarch: Is necessary to thicken the peach pie filling! You could try replacing cornstarch with arrowroot powder or potato starch, but I haven't personally tried either so do not know how it will turn out.
- Vegan butter: My two favorite vegan butter brands to bake with are Country Crock plant-butter sticks and Earth Balance buttery sticks.
How to make peach pie cookies
Make the peach pie filling
Finely dice your fresh peach and add it to a saucepan along with the cane sugar, brown sugar, lemon juice, and cinnamon. Cook everything over low heat for about 5 minutes until the peaches start to soften.
Then, mix in the cornstarch slurry and cook everything for another 30 seconds to one minute until thickened. Transfer the filling to a small bowl and place in the fridge to cool.
P.S. I never remove the skin on my peaches and prefer to keep it on for this recipe!
Make & chill the cinnamon cookie dough
First, cream together the vegan butter, sugar, and brown sugar until light and fluffy.
Then, mix in the flax egg and vanilla bean paste.
As a final step add the all-purpose flour, baking powder, cinnamon, nutmeg, and salt and mix into a thick spiced cookie dough. Then, cover with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour or up to 24 hours.
Shape & fill the cookies
Remove the cookie dough from the fridge and roll it into 10 cookie dough balls. Roll the cookie dough balls in a bowl of sugar, then add to a baking tray.
Next, use your thumb to press into the center of each cookie and use your fingers to make a larger indent in the center of each cinnamon cookie dough ball.
Add about 1 Tablespoon of the cooked peach pie filling to the cookies. You want to make sure the filling isn't overflowing, but that there is enough in each cookie as pictured below.
Bake & enjoy!
Finally, bake the vegan peach cookies at 350F for 14-16 minutes until they are baked through. They will initially be pretty soft but will firm up as they cool.
This is also the perfect time to use a spoon or round biscuit cutter to form the cookies into perfect circles.
Then, move the peach sugar cookies to a baking rack to continue cooling. Once cooled, serve & enjoy!
FAQ & Tips:
Can I make these peach cookies gluten-free?
Yes! Just make sure to substitute the all-purpose flour for a gluten-free all-purpose flour like Bob's Red Mill GF flour. Other alternatives like coconut flour or almond flour will NOT work in this recipe.
Can I make these peach cobbler cookies with other stone fruit?
Definitely! Diced fresh nectarines or apricots would work great as a substitute for peaches.
How do I store peach pie cookies?
Cookies can be stored in a closed container in the fridge for 48 hours or in the freezer for up to 1 month. After 48 hours in the fridge, the cookie bottoms can get soggy so storing them in the freezer is best.
Cookie troubleshooting:
Cookies spread too much: This is usually due to adding an incorrect amount of flour, which is why I always recommend measuring cookies in grams. The other causes could be not chilling your dough long enough, old/expired baking powder, using vegan butter from a tub as it contains more moisture, using more sugar than the recipe calls for, or using the incorrect oven temperature (if it's too low, cookies spread more).
Cookies didn't spread enough: This is almost always due to using too much flour- another reason I recommend measuring flour in grams and using a digital scale! Other reasons could be not using the correct amount of water in your flax egg or reducing the sugar/butter that is called for in this recipe as both of those add moisture to the dough.
I can't wait for you to try these soft & chewy Vegan Peach Pie Cookies! They are truly the perfect vegan peach dessert with a cinnamon cookie base and peach pie filling. Enjoy- and don't forget to check out my Blueberry Pie Cookies next!
-TSG
More vegan cookie recipes you will love:
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Vegan Peach Pie Cookies
Ingredients
Peach Pie Filling:
- 3 Tablespoons water
- ½ Tablespoon cornstarch
- 1 large peach, diced about 1 ½ cups diced
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar
- ½ Tablespoon lemon juice
- ½ teaspoon ground cinnamon
Spiced Cookie Dough:
- ½ cup vegan butter, room temperature
- ½ cup+ 2 Tablespoons cane sugar ( ½ cup for dough, 2 tablespoon for rolling before baking)
- ½ cup light brown sugar
- 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups+ 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
Make the peach pie filling:
- First, make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.
- Then, add the diced peaches, sugar, brown sugar, lemon juice, and ground cinnamon to a saucepan. Stir together, bring to a simmer over medium heat, and cook for 5 minutes.
- Once the peaches have begun to break down, stir in the cornstarch slurry. Continue cooking until the peach pie filling becomes thick and glossy.
- Remove from the heat and set aside to cool while you make the cookie dough.
Make the spiced cookie dough:
- Add the room-temperature vegan butter, ½ cup of white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
- Next, add the flax egg and vanilla to the bowl and mix together for about 30 seconds.
- Add in the all-purpose flour, cinnamon baking powder, nutmeg, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms.
- Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.
Assemble & bake the cookies:
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper
- Remove the dough from the fridge and use a cookie scoop to scoop out 10 evenly-sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the 2 tablespoon of sugar that was set aside so that each dough ball is coated in sugar.
- Place the cinnamon spiced cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.
- Use your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger. Then, spoon about 1 Tablespoon of the cooled peach pie filling into the center of each cookie.
- Once filled, make sure the cookies are at least 2 inches apart on the baking tray as they will spread while baking. Then, add the tray to the oven and bake the cookies for 14-16 minutes until the edges are crisp and the centers are set but still gooey.
- Remove the peach pie cookies from the oven and let them cool on the baking sheet for 5 minutes. While the cookies are on the tray and still warm, use a spoon or a large biscuit cutter to shape the cookies into perfectly round circles.
- Then, move the cookies to a wire rack to continue cooling. Once cooled, serve & enjoy these peach cookies!
Notes
- Please see the blog post for substitution notes & cookie troubleshooting tips or leave any questions in the comments!
- Cookies can be stored in a closed container in the fridge for 48 hours or in the freezer for up to 1 month. After 48 hours in the fridge, the cookie bottoms can get soggy so storing them in the freezer is definitely best.
- I also highly recommend storing cookies between layers of parchment paper as they are relatively sticky and will stick together when stored on top of each other.
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