Description
Soft and chewy peach oatmeal breakfast cookies made with wholesome oats, warm spices, and fresh peaches for an easy make-ahead breakfast.
Ingredients
Scale
- 1 cup instant oats
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted coconut oil or unsalted butter
- 1 large egg
- 1 teaspoon almond extract
- 1/4 cup pure maple syrup
- 6 tablespoons unsweetened vanilla almond milk
- 1/2 cup finely diced fresh peaches
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Whisk together oats, flour, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, mix coconut oil, egg, almond extract, maple syrup, and almond milk.
- Combine the wet and dry ingredients gently.
- Fold in the diced peaches evenly throughout the dough.
- Chill the dough for 30 minutes.
- Scoop the dough into 15 portions on the baking sheet.
- Flatten each cookie slightly with a spatula.
- Bake for 9 to 12 minutes until the edges look set.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Do not overbake the cookies because the centers should stay soft.
- Dice peaches into small pieces for even baking.
- Store cookies in the refrigerator for best texture and flavor.
- Freeze leftovers for up to three months.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 92
- Sugar: 5
- Sodium: 68
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
- Cholesterol: 12