Description
Soft and chewy oatmeal cookies filled with juicy peaches, cinnamon, and honey for a lighter peach pie-inspired dessert.
Ingredients
Scale
- 1 cup instant oats
- 3/4 cup whole wheat flour or gluten-free flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or unsalted butter, melted
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup honey
- 1/2 cup diced peaches
Instructions
- Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl.
- In a separate bowl, whisk together the melted coconut oil or butter, egg, and almond extract.
- Stir honey into the wet ingredients until fully combined.
- Add the dry ingredients to the wet ingredients and stir just until incorporated.
- Fold in the diced peaches carefully.
- Chill the dough for at least 45 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 onto the prepared baking sheet.
- Bake for 11 to 14 minutes until the edges are set.
- Cool on the pan for 10 minutes before transferring to a wire rack.
Notes
- Measure the oats and flour carefully to avoid dry cookies.
- Chilling the dough helps the cookies keep their shape.
- Use ripe but firm peaches for the best texture.
- Store cookies in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 10
- Sodium: 52
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 12