Peaches and Cream

Cakey Maple Peach Cookies

Two posts in one night?!? Say it is so!

To me there are only a few things that really say SUMMER, and I’m not talking about the heat and the humidity that make you feel as if you just took a shower as soon as you walk outside.  One of those things: Peaches!  Yummy moist juicy sticky peaches.  These peaches are even better than the average because these are fresh from the farm hand-picked peaches.  On Saturday Joe and I got up early, and headed out to Purcellville and the Crooked Run Orchard.  I went here once last year with some friends to pick apples (20lbs!) and couldn’t wait to go back to get some more fresh fruits.  I wound up leaving with 5lbs of peaches and almost 4lbs of blackberries.  While the majority of the peaches are on reserve for the b-day cake I’m making this weekend, the ones left needed a purpose.  So after looking over a new cookie book I decided to try my hand at making some vegan peach cookies, and as an ode to my trip last week I decided to use maple syrup.  The result was an amazingly moist cake-like cookie.

2 1/4 cup flour
1 tsp salt
1 1/4 sticks of soybutter, softened (Willow Run)
1/2 cup sugar
1/2 cup applesauce
1 tbsp Maple Syrup
1 large peach, pitted and minced (cut in a bowl in order to save the juice!)

1. Preheat oven to 375
2.  In a small bowl mix the flour and salt.  Set aside.
3. In a large bowl cream together the butter and sugar.  Blend in the applesauce and then add the maple syrup, mixing well.  Stir in the peaches adding as much juice as possible.  
4. Spoon out the mixture onto lightly greased cookie sheets or onto sheets covered with parchment paper.  Bake for 13-15 minutes.  Once removed allow to cool on the sheets.  Enjoy!

This was my first attempt at making cookies sans recipe, which is saying something since this time last year my roommate I wasn’t “allowed” to bake cookies.  Something about burning cookies…and flat cookies…and cookie dough caramelizing on a baking stone.    

Maple Peach Cookies on Foodista

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