Blackberry Peach Oat Cookies

Preheat toaster oven to 350ºF and line cookie sheet with parchment paper or a Silpat.

In a small bowl, stir together 1 tablespoon of peach puree and tapioca flour until flour has dissolved completely. Stir in remaining peach puree and ground ginger. Mix in coconut and quick oats, stirring until mixture comes together (mixture should be moist but not wet—if it is, add an additional tablespoon of oats). Gently fold in chopped blackberries (stirring too aggressively will burst the berries).

Using an ice cream scoop for large cookies or a tablespoon for small cookies, scoop mixture onto prepared cookie sheet (or press into a cookie cutter). Bake at 350ºF for 13–15 minutes until cookies are set and dry around the edges.

Allow to cool at least 15 minutes before removing cookies with a spatula. Like banana-based cookies, these are best enjoyed the day they are baked.