Description
Soft and chewy breakfast cookies made with oats, peaches, maple syrup, cinnamon, nutmeg, and almond extract.
Ingredients
Scale
- 1 cup instant oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp coconut oil or unsalted butter
- 1 large egg
- 1 tsp almond extract
- 1/4 cup pure maple syrup
- 6 tbsp unsweetened vanilla almond milk
- 1/2 cup diced peaches
Instructions
- Whisk oats, flour, cinnamon, nutmeg, baking powder, and salt.
- Mix coconut oil, egg, and almond extract.
- Stir in maple syrup and almond milk.
- Add dry ingredients and mix until combined.
- Fold in diced peaches.
- Chill dough for 30 minutes.
- Preheat oven to 325°F.
- Scoop dough into 15 portions and flatten.
- Bake for 9 to 12 minutes.
- Cool on baking sheet for 10 minutes before serving.
Notes
- Measure oats and flour accurately.
- Do not overbake.
- Cookies taste even better after 24 hours in the refrigerator.
- Store refrigerated up to one week or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 85
- Sugar: 5
- Sodium: 55
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
- Cholesterol: 12