Description
These Healthy Peach Oatmeal Breakfast Cookies are what summer morning dreams are made of – naturally sweet, perfectly portable, and actually good for you!
Ingredients
Scale
- 2 cups (180g) old-fashioned rolled oats
- 1 cup (120g) whole wheat flour or oat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup (80ml) melted coconut oil or unsweetened applesauce
- ⅓ cup (80ml) pure maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups fresh peaches, diced small (about 2 medium peaches)
- ⅓ cup (40g) chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Dice peaches into small ¼-inch pieces and gently pat dry with paper towels.
- In a large bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine coconut oil, maple syrup, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Gently fold in diced peaches and nuts if using.
- Refrigerate dough for 30 minutes to allow oats to absorb moisture.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Slightly flatten each cookie with the back of a spoon.
- Bake for 12-14 minutes until edges are golden but centers still look slightly soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.