Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 1 ½ cups all purpose flour

  • 1 ½ tsp baking powder

  • ½ tsp salt

  • 1 cup brown sugar, firmly packed

  • ½ cup California Cling Peaches, strained, mashed and pat dry (healthier alternative to butter)

  • ¼ cup vegetable oil (or coconut oil)

  • 1 egg

  • ½ tsp vanilla extract

  • 1 cup semi-sweet chocolate chips

  • 1 cup pecans coarsely chopped (or your favorite nuts)



  1. Preheat oven to 375ºF.

  2. Line a baking sheet with parchment paper.

  3. Using a small bowl, add the flour, baking powder and salt, whisk together. Set aside.

  4. Using a fork or potato masher, mash the peaches and pat dry. In the bowl you will be using to mix all the ingredients, add the sugar, mashed peaches and oil. Mix on medium speed until combined, about 1 minute.

  5. Add the egg and vanilla, mix 1 more minute.

  6. Slowly add the dry ingredients and mix until just combined.

  7. Fold in the chocolate chips and nuts.

  8. Drop by tablespoonfuls onto the parchment lined baking sheet.

  9. Bake for 10-11 minutes. Cookies should look set on the edges and soft in the middle. Let rest on the cookie sheet for 5 minutes before transferring to a wire rack. Best eaten immediately.

Makes about 2 dozen cookies


Use mashed canned cling peaches as a healthier alternative to butter!!