Ingredients
Scale
- 1 cup coconut oil (softened)
- 1.5 cups granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2.75 cups gluten-free flour blend
- 1 tsp baking soda
- 0.5 tsp cardamom
- 0.5 tsp salt
- 2 cups fresh peaches (peeled and chopped)
- 1 tbsp cinnamon and sugar mix
Instructions
- Preheat your pressure cooker on the sauté setting until warm, ensuring not to overheat it to maintain optimal cooking conditions.
- In a large mixing bowl, cream together softened coconut oil, granulated sugar, and brown sugar until light and fluffy, about two minutes.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.
- In another bowl, whisk together the gluten-free flour, baking soda, cardamom, and salt before gradually folding this dry mixture into the wet ingredients until just combined.
- Gently fold in the chopped peaches to maintain their structure, then drop spoonfuls of dough onto a parchment paper-lined trivet inside the pressure cooker and sprinkle lightly with cinnamon-sugar mix.
- Securely seal the lid on your pressure cooker and cook until puffed up and aromatic.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 185
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg