I’ll be honest—pie has always been a little too much work for me. Don’t get me wrong, I love the flavors of a warm, buttery crust hugging juicy, cinnamon-kissed peaches. But rolling out dough? Chilling? Worrying if it’ll turn out flaky or a total disaster?
No, thanks.
That’s why I turned my favorite part of peach pie (the filling!) into soft, chewy cookies.
These Gluten-Free Peach Pie Cookies are like little handheld bites of summer—sweet, spiced, and topped with a buttery oat crumble.
No pie crust struggles required!
🍑 Tips for the Best Peach Pie Cookies:
✔ Use ripe but firm peaches – They should be juicy, but not mushy. If using canned, drain them well to avoid extra moisture.
✔ Chill the dough – This prevents spreading and gives a chewy texture.
✔ Adjust the sweetness – If your peaches are super sweet, reduce the sugar slightly.
🍪 Variations & Substitutions:
✅ Vegan? Use coconut oil instead of butter and a flax egg instead of a regular egg.
✅ Nut-Free? Swap almond flour for oat flour and use sunflower seed butter instead of butter.
✅ Want More Crunch? Add chopped pecans or walnuts to the crumb topping!
🥄 How to Serve:
- Warm with a scoop of vanilla ice cream.
- Dunked in a hot cup of coffee.
- Wrapped up as a homemade gift (they stay fresh for 3–4 days in an airtight container).

Gluten-Free Peach Pie Cookies
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- Author: Judy Goudy
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy cookies bursting with juicy peaches, warm spices, and a crumbly oat topping. Like peach pie, but easier!
Ingredients
For the Cookies:
- 1 ½ cups almond flour
- ¾ cup gluten-free oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter (or coconut oil), softened
- ½ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
- 1 cup fresh peaches, diced (or canned, well-drained)
For the Crumb Topping:
- ½ cup gluten-free rolled oats
- ¼ cup almond flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons cold butter or coconut oil
For the Glaze (Optional but Delicious!):
- ½ cup powdered sugar
- 1–2 tablespoons milk of choice
- ½ teaspoon vanilla extract
Instructions
1. Prep the Dough
- In a medium bowl, whisk together the almond flour, oat flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the butter (or coconut oil) with the brown sugar and maple syrup until creamy.
- Add in the vanilla and egg (or flax egg), and mix until smooth.
- Slowly stir in the dry ingredients until combined. Fold in the diced peaches. Let the dough chill in the fridge for 30 minutes (this helps the flavors develop and makes the dough easier to work with).
2. Make the Crumb Topping
- In a small bowl, mix together the oats, almond flour, brown sugar, and cinnamon.
- Cut in the cold butter using a fork until crumbly. Set aside.
3. Bake the Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out tablespoon-sized dough balls onto the baking sheet, leaving space between each.
- Sprinkle the crumb topping over each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
4. Add the Glaze (Optional)
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cookies and let it set before serving.
Notes
Best enjoyed fresh but can be stored in an airtight container for 3–4 days. Freeze unglazed cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg