Healthy Peach Oatmeal Breakfast Cookies
Ingredients
Scale
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat or gluten-free* flour
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp almond extract ((see Notes!))
- ¼ cup (60mL) pure maple syrup, room temperature
- 6 tbsp (90mL) unsweetened vanilla almond milk, room temperature
- ½ cup (100g) diced peaches ((see Notes!))
Instructions
- In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, baking powder, and salt. In a separate bowl, stir together the coconut oil or butter, egg, and almond extract. Stir in the maple syrup and milk. Add in the oat mixture, stirring just until incorporated. Gently stir in the peaches. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ½” thick using a spatula, and smooth out the sides, if desired. (These cookies don’t spread at all while baking!) Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.