I still remember the first time I baked these peach oatmeal breakfast cookies. The kitchen smelled like cinnamon, sweet peaches, and warm memories. These cookies are soft, just sweet enough, and packed with good ingredients — ideal for a wholesome, make-ahead breakfast or an afternoon snack.
Table of Contents
Ingredients at a Glance
- 1 cup (100g) instant oats (gluten-free if needed)
- ¾ cup (90g) whole wheat or gluten-free flour
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp (28g) coconut oil or unsalted butter, melted and slightly cooled
- 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
- ½ cup (100g) diced peaches
Ingredient Notes
- Fresh, frozen (thawed), or canned peaches all work.
- For dairy-free: use coconut oil or vegan butter.
- For gluten-free: use certified gluten-free oats and flour.
Pro Tips for Perfect Cookies
Measuring for Best Results
Careful measuring makes a big difference. Spoon flour and oats into your measuring cup, then level off. Too much flour can make cookies dry.
Choosing the Right Peaches
Use ripe fresh peaches for best flavor, but frozen or canned peaches (drained and diced small) are great alternatives.
Key Flavor Enhancers
Almond extract adds a warm, nutty note. Cinnamon and nutmeg bring cozy spice. Letting the dough chill deepens all these flavors.
Step-by-Step Baking Guide
Prepare and Mix
- Whisk oats, flour, cinnamon, nutmeg, baking powder, and salt in a medium bowl.
- In another bowl, stir together melted coconut oil or butter, egg, and almond extract.
- Stir in maple syrup and almond milk.
- Add dry ingredients and stir until just combined.
- Gently fold in diced peaches.
Chill the Dough
Cover the bowl and chill for 30 minutes. This makes the dough easier to handle and helps cookies hold their shape while baking.
Portion and Bake
- Preheat oven to 325°F (163°C).
- Line a baking sheet with parchment or a silicone mat.
- Scoop dough into 15 rounded portions, flattening each to about ½ inch thick.
- Bake for 9–12 minutes, until edges are set but centers feel soft.
- Cool on the pan for 10 minutes before transferring to a rack.
Easy Ingredient Substitutions
- Flour: White whole wheat, whole wheat pastry, all-purpose, or oat flour.
- Milk: Any milk works fine.
- Sweetener: Honey or agave (but not sugar-free syrups).
- Butter/Oil: Vegan butter or coconut oil for dairy-free; unsalted butter if nut-free.
- Oats: Pulse old-fashioned oats 10–12 times to mimic instant oats if needed.
Storage and Make-Ahead Tips
- Store in an airtight container in the fridge for up to one week.
- Freeze extras for a quick breakfast option.
- These cookies taste even better after a day or two in the fridge as the flavors deepen.
Peach Oatmeal Breakfast Cookies Recipe Card
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Peach Oatmeal Breakfast Cookies : Soft & Wholesome
- Total Time: 52 mins
- Yield: 15 cookies
- Diet: Vegetarian
Description
Soft, lightly sweet peach oatmeal breakfast cookies — wholesome, healthy and easy to make ahead.
Ingredients
1 cup (100g) instant oats (gluten-free if needed)
¾ cup (90g) whole wheat or gluten-free flour
1½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt
1 tbsp (28g) coconut oil or unsalted butter, melted and slightly cooled
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
½ cup (100g) diced peaches
Instructions
1. Whisk oats, flour, cinnamon, nutmeg, baking powder, and salt in a bowl.
2. In another bowl, stir melted coconut oil or butter, egg, and almond extract.
3. Add maple syrup and almond milk; stir to combine.
4. Add dry ingredients and stir gently until just combined.
5. Fold in diced peaches carefully.
6. Cover and chill dough for 30 minutes.
7. Preheat oven to 325°F (163°C); line baking sheet with parchment or silicone mat.
8. Scoop dough into 15 portions, flatten each to about ½ inch thick.
9. Bake for 9–12 minutes until edges are set and centers feel soft.
10. Cool on pan for 10 minutes; transfer to wire rack to finish cooling.
Notes
About 69 calories per cookie
Best flavor develops after refrigerating 24+ hours
Cookies don’t spread; flatten before baking
Careful measuring of oats and flour ensures best texture
Store in airtight container in refrigerator up to 1 week; freeze well.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 69
- Sugar: 3g
- Sodium: 50mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 12mg
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Frequently Asked Questions
Can I use canned peaches for these cookies?
Yes! Just drain them well and dice them small. Peaches canned in 100% juice work best.
Why chill the dough before baking?
Chilling helps firm the dough, making it easier to shape. It also helps prevent spreading and improves the texture and flavor.
How do I make these cookies gluten-free?
Use certified gluten-free oats and a reliable gluten-free flour blend. Measure carefully for best results.
Final Thoughts
Peach oatmeal breakfast cookies are a simple and healthy treat you can enjoy all week long. Bake a batch today, and enjoy them with coffee or on the go. For more recipes and ideas, visit my Pinterest page or follow along on Facebook.