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Peach Thumbprint Cookies

Stay peachy!

Sweet, nutty, and topped with a peach caramel, these Peach Thumbprint Cookies are the best way to enter peach season. Made with simple ingredients and featuring our Grain-Free Peach Granola for the ultimate nourishing sweet treat!  

Peach season is here! These stone fruits are jam packed with vitamins, minerals, and beneficial plant compounds contributing to heathy digestion, increased immunity, detoxification, and inflammation.


  • 1/2 cup Rawcology Peach Granola (ground)
  • 1/2 cup raw pecans (ground)
  • 1/2 cup 1:1 gf flour blend 
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 tsp cinnamon 
  • 1/2 tsp salt 
  • 1/4 cup maple syrup
  • 1/4 cup almond butter
  • 1/2 tsp vanilla
 Peach Caramel
  • 1 cup frozen peaches
  • 1/4 cup maple syrup 
  • 1/4 cup almond butter 
  • 1/2 tsp vanilla
  • 1 tbsp chia seeds
  • Pinch salt
Peach Caramel
  1. Preheat the oven to 350.  Place a silicone pad on a baking sheet and set aside. 
  2. To make the caramel place peaches into a small pot over medium heat.  Cook until the peaches are soft.  
  3. Add in maple syrup, almond butter, vanilla and salt.  Stir to combine.  
  4. Remove from the heat and add to a small blender or food processor and blend until smooth.
  5. Add chia seeds and pulse 2 -3 times to combine.  
  6. Add caramel into a jar until ready to use. 
  1. To make the cookies, add granola to a small blender or food processor and pulse until texture resembles coarse sand.  
  2. Add to a medium sized bowl.  Add pecans to the same machine and pulse until they are flour like in texture.  Add to the bowl.
  3. Next add in the flour, coconut, cinnamon and salt.  
  4. Whisk the dry ingredients until well combined.
  5. Add in wet ingredients and fold together until you have a dough. Break off small pieces of dough and form into a 1 inch circle.  Continue until no dough remains.
  6. Use your thumb to create an imprint in the middle of the circle.  Place a tsp of caramel into each indentation.  
  7. Sprinkle each cookie with a few sliced almonds.
  8. Bake cookies for 12 minutes.  
  9. Place on a cookie sheet to cool.  Enjoy!