Description

These Healthy Peach Oatmeal Breakfast Cookies are a wholesome and delicious way to start your day. Made with whole wheat or gluten-free flour, instant oats, and fresh diced peaches, they offer a lightly sweet, cinnamon-spiced treat perfect for a quick breakfast or snack. With natural sweeteners like pure maple syrup and almond milk, these cookies are nutritious without being overly sugary, and their soft texture makes them irresistible.

Ingredients

Dry Ingredients

1 cup (100g) instant oats
¾ cup (90g) whole wheat flour or gluten-free flour
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt

Wet Ingredients

1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp almond extract
¼ cup (60mL) pure maple syrup, room temperature
6 tbsp (90mL) unsweetened vanilla almond milk, room temperature

Additional

½ cup (100g) diced peaches

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, baking powder, and salt to ensure even distribution of spices and leavening agents.
Combine Wet Ingredients: In a separate bowl, stir together the melted and slightly cooled coconut oil or butter, egg, and almond extract. Then, stir in the pure maple syrup and unsweetened vanilla almond milk to create a smooth wet mixture.
Combine Wet and Dry Mixtures: Add the oat mixture to the wet ingredients, stirring just until incorporated to avoid overmixing and tough cookies. Gently fold in the diced peaches, being careful to keep them evenly distributed without crushing them.
Chill Dough: Chill the cookie dough in the refrigerator for 30 minutes to help the cookies hold their shape during baking.
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper for easy removal and cleanup.
Shape Cookies: Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared baking sheet. Flatten each scoop to about ½ inch thickness with a spatula, smoothing out the sides; note that these cookies do not spread much during baking.
Bake: Bake the cookies at 325°F for 9-12 minutes, or until set. Avoid overbaking to maintain their soft texture.
Cool: Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.

Notes

The almond extract adds a lovely nutty flavor but can be omitted or replaced with vanilla extract if preferred.
For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend.
If fresh peaches are not available, use frozen diced peaches that are thawed and drained to avoid excess moisture.
These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
Feel free to experiment by adding chopped nuts or raisins for added texture and flavor.