1 ½ cups so flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ c dairy free butter
⅔ c granulated sugar
¼ c brown sugar packed
1 egg
1 tsp vanilla extract
1 cup fresh peaches peeled and diced
In the bowl of a stand mixer, cream the dairy free butter and sugars together until light and fluffy. Add all other ingredients except peaches and mix until throughly combined. Fold in peaches until distributed evenly.
Place dough uncovered in the fridge for AT LEAST 90 minutes.
Preheat oven to 350° F and line a baking sheet with parchment.
Drop 1 1/2” size balls on the prepared tray approximately 2” apart. I had 5 cookies on a tray. Dough will feel VERY wet - don’t stress. It all comes together and this is the right consistency.
Bake for 11-14 minutes until edges are slightly browned.
Using the mouth of a large cup or glass, go around fresh out of the oven cookies to ensure perfect roundness if desired.
Let cool on the pan for 15 minutes then transfer to a cooling rack to cool completely. Once cool frost with glaze if desired!
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