Easy Peach Cobbler Cookies

Name: Easy Peach Cobbler Cookies
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 1 cookie
Ingredients: 1½ cups (about 210 g) Pamela's All-Purpose Flour Artisan Blend; ¼ teaspoon xanthan gum; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup (113 g) unsalted butter, room temperature; ⅔ cup (133 g) granulated sugar; ¼ cup (50 g) light brown sugar, packed; 1 large egg (or 1 tablespoon egg replacer mixed with 2 tablespoons water, for eggless cookies); ½ teaspoon vanilla extract; 1 cup fresh peaches, peeled and diced smallVanilla glaze; ½ cup (60 g) powdered sugar; 1 tablespoon half and half (or heavy cream or milk); ¼ teaspoon vanilla extract

on Jul 13 2026

Table of Contents

Peach cobbler, meet the cookie jar. These soft, melt-in-your-mouth gluten-free peach cobbler cookies taste just like Grandma's cobbler à la mode, packed with fresh summer peaches and finished with a vanilla glaze that drips like a scoop of melting ice cream. They come together in one bowl with our All-Purpose Flour Artisan Blend, and they are the best way we know to use up a basket of ripe, juicy peaches. This one was adapted from a recipe by Taleen Benson at Just a Tasty. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

Why you'll love these

They taste like peach cobbler à la mode, soft cookie underneath and sweet vanilla glaze on top.
Real, fresh summer peaches in every bite, not artificial flavor.
One bowl and easy enough for any baker, with a short chill and a quick bake.
Gluten-free without compromise, made with our GFCO-certified All-Purpose Flour Artisan Blend.

Where to buy gluten-free peach cobbler cookies

Here is the thing: you will not find gluten-free peach cobbler cookies on many store shelves. The best ones are the ones you bake yourself, and they are easier than you think. All you need is a bag of Pamela's All-Purpose Flour Artisan Blend and a few ripe peaches. Grab the flour, and you are halfway to a warm batch.

Prep Time 15 minutes, plus 1 hour to chill

Cook Time 12 minutes

Total Time about 1 hour 27 minutes

Serving Size 1 cookie

Ingredients

Cookies

1½ cups (about 210 g) Pamela's All-Purpose Flour Artisan Blend
¼ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (113 g) unsalted butter, room temperature
⅔ cup (133 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
1 large egg (or 1 tablespoon egg replacer mixed with 2 tablespoons water, for eggless cookies)
½ teaspoon vanilla extract
1 cup fresh peaches, peeled and diced small

Vanilla glaze

½ cup (60 g) powdered sugar
1 tablespoon half and half (or heavy cream or milk)
¼ teaspoon vanilla extract

Shop Gluten-Free 1:1 All-Purpose Flour, 4 lb.

Directions

In a bowl, whisk together the All-Purpose Flour Artisan Blend, xanthan gum, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream the butter with both sugars until smooth. Beat in the egg (or prepared egg replacer) and vanilla until combined.
Add the dry ingredients and mix on low speed until a soft dough forms. Fold in the peaches. Cover and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350°F and line baking sheets with parchment. Scoop about 1 tablespoon of dough per cookie, pressing it together with your hands if needed, and space them 1 to 2 inches apart. Bake for 11 to 12 minutes, until the edges just start to brown.
Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack and cool completely.
For the glaze, whisk the powdered sugar, half and half, and vanilla together until it reaches a drizzling consistency, adding a little more half and half if needed. Drizzle over the fully cooled cookies.
To keep it gluten-free: Pamela's All-Purpose Flour Artisan Blend is GFCO-certified gluten-free, so these are soft, bakery-style cookies with no gluten. Keep your other ingredients gluten-free too.

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The secret to soft, cobbler-like cookies

Two things make these cookies soft and keep them from spreading into thin, crisp puddles. First, the chill: fresh peaches release a lot of juice, so an hour in the fridge firms the dough. Second, Alayna's xanthan gum. The Artisan Blend already contains guar gum, but she found that a ¼ teaspoon of added xanthan gives these particular, peach-heavy cookies the extra structure to stay thick and tender. Do not overbake them either. Pull them when the edges are just barely golden and let them finish on the pan.

Variations

With canned peaches: drained canned peaches work well when fresh are out of season, and a little of the juice adds flavor.
With frozen peaches: dice and fold them in without thawing so they do not water down the dough.
Peach cobbler cinnamon cookies: add a ½ teaspoon of cinnamon to the dough for a cozier, old-fashioned flavor.
Cobbler spice: a pinch of nutmeg with the cinnamon makes them taste like a spiced Southern cobbler.
Dairy-free: use a non-dairy butter and thin the glaze with non-dairy milk.
Eggless: use the egg replacer option in the ingredients.
Skip the glaze: the cookies are lovely plain if you want a little less sweetness.

Make ahead & storage

How to store: keep the cookies in an airtight container at room temperature for 2 to 3 days, then refrigerate.
Make ahead: the unbaked dough keeps in the fridge for up to 3 days, or freeze it for longer. Chill or thaw before baking.

Gluten-Free 1:1 All-Purpose Flour, 4 lb.

We've Got Answers

Cream butter and sugar, mix in your dry ingredients and an egg, and fold in fresh diced peaches. Chill the dough, scoop, and bake at 350°F for about 12 minutes. Made with Pamela's All-Purpose Flour Artisan Blend, they come out soft and completely gluten-free.

Yes. Drained canned peaches work well when fresh are out of season, and frozen peaches work too if you dice and fold them in without thawing first.

Keep them in an airtight container at room temperature for 2 to 3 days, then move them to the refrigerator. You can also freeze the unbaked dough for later.

How do I get soft, chewy peach cobbler cookies?

Yes, they are gluten-free, made with GFCO-certified Pamela's All-Purpose Flour Artisan Blend. The blend already contains guar gum, but we found that a ¼ teaspoon of added xanthan helps these juicy cookies hold their shape.