Blackberry Peach Oat Cookies – a delicious recipe with Peaches, Tapioca Flour, Ground Ginger, Unsweetened Coconut, Oats, Fresh Blackberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat toaster oven to 350 degrees F and line cookie sheet with parchment paper or a Silpat.
2
In a small bowl, stir together 1 tablespoon of peach puree and tapioca flour until flour has dissolved completely.
3
Stir in remaining peach puree and ground ginger.
4
Mix in coconut and quick oats, stirring until mixture comes together (mixture should be moist but not wetif it is, add an additional tablespoon of oats).
5
Gently fold in chopped blackberries (stirring too aggressively will burst the berries).
6
Using an ice cream scoop for large cookies or a tablespoon for small cookies, scoop mixture onto prepared cookie sheet (or press into a cookie cutter).
7
Bake at 350 degrees F for 1315 minutes until cookies are set and dry around the edges.
8
Allow to cool at least 15 minutes before removing cookies with a spatula.
9
Like banana-based cookies, these are best enjoyed the day they are baked.
90
kcal
Calories
2
g
Fat
15
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ⅓ cups Pureed Very Ripe Peaches, Divided, 1/2 teaspoons Tapioca Flour, ⅛ teaspoons Ground Ginger, 1/4 cups Finely Shredded Unsweetened Coconut, and more.
Yes, Blackberry Peach Oat Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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