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