Peach Cookies in 33 Minutes

Instructions:

1. Combine diced peaches, honey, and ginger in a small saucepan over medium heat. Simmer for 5–7 minutes until the peaches soften and liquid reduces by half. Stir in the cornstarch slurry (mix cornstarch with a teaspoon of water first) and cook for 1 minute until the mixture is thick and glossy. Remove from heat and let cool completely.
2. In a large bowl, beat the softened butter and coconut sugar until light and fluffy (about 3 minutes). Incorporate the egg and vanilla extract, mixing on medium speed until the batter looks velvety and cohesive.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients on low speed. Mix just until combined; do not overwork the dough.
4. Preheat oven to 350°F (175°C). Scoop 1.5 tbsp of dough and roll into a ball. Place on the baking sheet and use your thumb to press a deep well into the center. Spoon approximately 1/2 teaspoon of the cooled peach filling into each well.
5. Bake for 11–13 minutes until edges are a deep mahogany color. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.