Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.

Then, add in the vanilla and eggs. Beat until mixed.

Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.

Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.

Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.

Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.

Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.

Finally, if desired, add some melted coconut butter on top as a glaze!