Description
Soft and chewy Healthy Peach Oatmeal Breakfast Cookies made with oats, peaches, maple syrup, warm spices, and almond extract for an easy make-ahead breakfast.
Ingredients
Scale
- 1 cup instant oats, gluten-free if needed
- 3/4 cup whole wheat flour or gluten-free flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon almond extract
- 1/4 cup pure maple syrup, at room temperature
- 6 tablespoons unsweetened vanilla almond milk, at room temperature
- 1/2 cup finely diced peaches, fresh, canned in juice, or thawed from frozen
Instructions
- Whisk the instant oats, flour, cinnamon, nutmeg, baking powder, and salt in a medium bowl.
- In a separate bowl, stir together the melted coconut oil or butter, egg, and almond extract.
- Stir in the maple syrup and almond milk until smooth.
- Add the oat mixture to the wet ingredients, and stir just until combined.
- Gently fold in the finely diced peaches.
- Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the dough into 15 rounded scoops on the prepared baking sheet.
- Flatten each scoop to about 1/2 inch thick, and smooth the edges with a spatula.
- Bake for 9 to 12 minutes, until the centers still feel slightly soft.
- Cool the cookies on the baking sheet for 10 minutes.
- Transfer the cookies to a wire rack, or refrigerate them for deeper flavor after they cool.
Notes
- Measure the oats and flour carefully to keep the cookies soft and chewy.
- These cookies do not spread, so shape and flatten them before baking.
- Do not overbake; the centers should still feel a little soft when the cookies leave the oven.
- Old-fashioned oats may be pulsed 10 to 12 times in a food processor and used in place of instant oats.
- White whole wheat flour, whole wheat pastry flour, all-purpose flour, gluten-free flour, or carefully measured oat flour may be used.
- Honey or agave may be used instead of maple syrup, but keep it at room temperature.
- Vanilla extract may be used instead of almond extract.
- Any milk may be used instead of unsweetened vanilla almond milk.
- Dice peaches very small for the best texture.
- Store cookies in an airtight container in the refrigerator for at least 1 week, or freeze for 2 to 3 months.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 77
- Sugar: 4
- Sodium: 38
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
- Cholesterol: 12