Preheat your oven to 375 degrees F (190 degrees C).
In a high-speed blender, process both Spelt Flakes (1/2 cup) and Hemp Seeds (1/2 cup) together to turn them into flour.
In a bowl combine powdered hemp and oats, Granulated Erythritol (2 tablespoon), Ground Flaxseed (1 tablespoon), Baking Powder (1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), and Himalayan Rock Salt (1/8 teaspoon). Stir all the dry ingredients together then add the Peach (100 gram).
Fold in the Coconut Oil (1 tablespoon) and Egg (1) until all ingredients are combined. You should get a soft and moist but shapable mixture.
Scoop out dough into small round balls onto a baking tray and bake for 12-15 minutes.
Let the cookies cool down completely. If the climate is very hot, store the cookies into an air-tight container in your fridge. The fresh fruit means they won't last as long.