Peach's are still piled high at my local Whole Foods! Hopefully your local farmer's market or natural grocery store is well stocked too. I wanted to do something different with peaches and came up with this yummy cookie bar recipe. I wanted a dense, crispy, but gooey moist bar. I think I got it!
You could certainly make these more cake-like if you wanted to by adding an egg. I haven't tried this so I don't know how it would turn out. I would eliminate the milk to keep it from being soggy. If anyone tries this, let us all know how it turns out! I have always been a gooey brownie or bar person, never a cakey brownie person. I guess that's why I never liked cake...I was the one asking for a corner piece scraping the frosting off to enjoy and leaving the cake behind!
Peach Cookie Bars
Ingredients
- 2 cups Honeyville Almond Flour*
- 1/2 cup arrowroot flour
- 1/4-1/2 cup granulated sweetener ( I used 1/2 cup of mostly Swerveand a bit of coconut palm sugar)
- 1 peach, peeled and sliced (the more unripe the peach is, the better)
- 2 tbsp grass-fed butter, softened and cut into pieces
- 1-2 tbsp non-dairy milk
- 1 tbsp vanilla extract
- 1- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Line an 8×8 baking dish with parchment paper, this makes it really easy to get the bars out in one piece
- Place all of the dry ingredients into a food processor and combine
- Add in the butter, vanilla and 1 tbsp of milk and pulse until a dough forms
- The dough should form a ball and be wet, Add more milk if needed
- Press the dough into the baking dish until fully covered, then place the peach slices on top of the dough
- Bake at 350 for 32-35 minutes or until the top is golden
- Let cool, remove the bars from the pan by pulling up on the sides of the parchment paper. Cut into desired size bars
- Store in an airtight container. These are great at room temp, but as with all almond flour goodies, I think they are best out of the freezer!!! Let them sit for a minute or two out of freezer to thaw the peach.
Quick notes
*I suggest using Honeyville Almond Flour, Bob’s Red Mill does not absorb moisture like the more finely ground flours.
Variations
Softened coconut oil should work in place of the butter for those that are dairy free.
These are even more delicious with Dairy Free Vanilla Bean Ice Cream on top!! Also if you have been wanting to try Swerve, the confectioner's Swerve is $2 off right now!! If your order is over $30, shipping is free and you can use coupon code kate10 for an additional 10% off!!!
