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California Cling Peach & Chocolate Chip Cookies

Imagine the classic chocolate chip cookie taken to the next level with the addition of California Cling Peaches. These cookies combine the rich, gooey sweetness of semi-sweet chocolate chips with the delicate, fruity notes of mashed peaches. The peaches serve as a healthier alternative to butter, adding a moist, tender texture to the cookies. A handful of coarsely chopped pecans introduces a delightful crunch, making every bite a perfect balance of flavors and textures. The result? A cookie that’s both indulgent and slightly fruity, perfect for any occasion.

Featuring California Cling Peaches.

Ingredients

Makes about 2 dozen cookies

192gall purpose flour
1 ½ tspbaking powder
½ tspsalt
200gbrown sugar, firmly packed
120gCalifornia Cling Peaches, strained, mashed and pat dry (healthier alternative to butter)
60mlcup vegetable oil (or coconut oil)
1egg
200gbrown sugar, firmly packed
½ tspvanilla extract
170gsemi-sweet chocolate chips
100g1 cup pecans coarsely chopped (or your favorite nuts)

  1. Step 1

    Preheat oven to 190°C.

  2. Step 2

    Line a baking sheet with parchment paper.

  3. Step 3

    Using a small bowl, add the flour, baking powder and salt, whisk together. Set aside.

  4. Step 4

    Using a fork or potato masher, mash the peaches and pat dry. In the bowl you will be using to mix all the ingredients, add the sugar, mashed peaches and oil. Mix on medium speed until combined, about 1 minute.

  5. Step 5

    Add the egg and vanilla, mix 1 more minute.

  6. Step 6

    Slowly add the dry ingredients and mix until just combined.

  7. Step 7

    Fold in the chocolate chips and nuts.

  8. Step 8

    Drop by tablespoonfuls onto the parchment lined baking sheet.

  9. Step 9

    Bake for 10-11 minutes. Cookies should look set on the edges and soft in the middle. Let rest on the cookie sheet for 5 minutes before transferring to a wire rack. Best eaten immediately.

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