Peach Pie Cookie Cups (sugar-free & grain-free)

Updated: Sep 22, 2018

I always love September when fall starts to set in, when the leaves start to turn colors, the temperature starts to cool down, and peach season is in full swing! Nothing beats a fresh, juicy, round, peach right off the tree. The last thing I did with the peaches I received this year was make these delicious Peach Pie cookie cups. They are sugar-free, gluten free, grain free, and so good! I hate to see peach season go but these were a must make before all the peaches were gone.


Here's how to start..


Start by making the cookie crust-


Preheat the oven to 350 degrees

Take a muffin tin and cut small strips of parchment paper (see picture below) to place on the bottom of each muffin tin. Butter muffin tins then place small strips of parchment paper on the muffin tins. This ensures that the cookies batter won't stick.



In a bowl mix almond flour, Lakanto Powdered Sweetener, butter, salt & vanilla. Mix until small crumbs form. Then take the cookie batter and place about 2 1/2 TBSP batter in each muffin cup. With your fingers press down the batter so it sticks to the muffin tin (see picture)

Put fork marks in the batter before placing in the oven, this helps it so it won't rise too much while cooking. Place in the oven for 12-13 minutes and are slightly browned on the edges.

(The center of the cookies crust will rise a bit while cooking but will quickly go down after you take them out.


Let them cool completely, then remove them from the tins, and place on a cooling rack.


While the cups are cooling cut and dice your peaches, (remove pits). Add cinnamon, Lakanto Golden, and tapioca starch or corn starch to the bowl, mix together then add it to a saucepan and cook on medium heat until the mixture start to bubble and thicken. It will look like peach pie filling. It takes about 10-15 minutes. Stir occasionally so they don't burn. Once they are all cooked put the filling in the fridge so they can cool down. Add whipped cream and your done! If you don't want to wait until the filling is cooled you can just put them straight into the peach cups if you prefer it warm, your whip cream will melt but it still tastes really good!

I also added a mint leaf for garnish on the top of the whip cream! It looks amazing, peach perfections!!




RECIPE

Peach Pie Cookie Cups

Sugar-free, grain-free, gluten free


Ready in 35-40 minutes

Serves 9


Ingredients


Cookie Crust-

2 c almond flour

⅓ c powdered sweetener (I use Lakanto powdered)

½ c butter melted

½ tsp salt

½ tsp vanilla extract


Peach Pie Filling-

6-7 peaches dices (can also use frozen if you like)

1 tsp cinnamon

Dash of nutmeg

3 TBSP Lakanto Golden

1 TBSP tapioca starch or cornstarch


Whip Cream

1 c organic whipping cream

¼ c Lakanto Powdered Sweetener

¼ tsp vanilla extract

mint leaves for garnish (optional)


Preparation

  1. Preheat the oven to 350 degrees F

  2. Take a muffin tin and cut small pieces of parchment paper to place on the bottom of each muffin tin. Butter muffin tin and place small strips of parchment paper on them, this ensures that the cookie batter won’t stick in the pan.

  3. Mix almond flour, powdered sweetener, butter, salt and vanilla in a bowl. Mix until crumbly. Once the cookie batter is mixed then place about 2 ½ TBSP batter in each muffin cup. With your fingers press down the batter so it sticks to the muffin tin. Put a few fork marks in the batter so the center won’t rise to high while cooking. Place in the oven for 12-13 mins and are brown on the edges. (The cookie cups will rise in the center a bit while cooking but will fall back down after you take them out.

  4. Let them cool completely then remove them from the tins and place on a cooling rack.

  5. Now make the peach pie filling. Cut and dice the peaches (remove pits)

  6. Put the peaches into a saucepan with the cinnamon, nutmeg, Lakanto golden, and the tapioca starch or cornstarch. Stir and cook on medium heat until bubbly and thick. Will look like peach pie filling. (about 12-15 mins)

  7. Put filling in the fridge to cool down, or you can just serve them right into the cookie crust. Fill with about 2 TBSP peach filling. Whip up the whipped cream ingredients together and pipe the cream on top or just use a spoon! Garnish with mint leaves, it makes them look pretty! You won’t believe how good they are!

*Use organic ingredients when feasible




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