Description
Soft and chewy peach oatmeal breakfast cookies made with juicy peaches, warm spices, maple syrup, and hearty oats. These lightly sweet breakfast cookies are easy to prepare, freezer-friendly, and perfect for meal prep.
Ingredients
Scale
- 1 cup instant oats, 100 grams
- 3/4 cup whole wheat flour, 90 grams
- 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, 100 grams
Instructions
- Whisk the 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 the maple syrup and almond milk into the wet ingredients until evenly combined.
- Add the oat mixture and stir only until incorporated.
- Gently fold in the finely diced peaches.
- Cover and 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 sides with a spatula.
- Bake for 9 to 12 minutes, until the edges look set but the centers still feel slightly soft.
- Cool the cookies on the baking sheet for 10 minutes.
- Transfer the cookies to a wire rack and cool completely.
Notes
- Measure the oats and flour carefully, preferably with a kitchen scale, to prevent dry cookies.
- These cookies have a mild sweetness similar to breakfast muffins.
- For sweeter cookies, replace up to 2 tablespoons of milk with an equal amount of extra maple syrup, honey, or agave.
- For stronger almond flavor, increase the almond extract to 1 1/2 teaspoons.
- The cookies do not spread, so flatten and shape them before baking.
- Do not overbake. The centers should still feel slightly soft when the pan leaves the oven.
- Fresh, canned, or thawed frozen peaches work. Drain and pat canned or frozen peaches dry before dicing.
- Store the cookies in an airtight container in the refrigerator for up to one week.
- Freeze cooled cookies in a freezer-safe container for up to three months.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 4
- Sodium: 62
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
- Cholesterol: 12