Healthy Peach Oatmeal Cookies (Printable Version)
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup (100g) instant oats (gluten-free if necessary)
02 -
¾ cup (90g) whole wheat or gluten-free flour
03 -
1 ½ tsp ground cinnamon
04 -
¼ tsp ground nutmeg
05 -
1 tsp baking powder
06 -
¼ tsp salt
→ Wet Ingredients
07 -
1 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
08 -
1 large egg, room temperature
09 -
1 tsp almond extract
10 -
¼ cup (60mL) pure maple syrup, room temperature
11 -
6 tbsp (90mL) unsweetened vanilla almond milk, room temperature
→ Fruit
12 -
½ cup (100g) diced peaches
# Steps to Follow:
01 -
In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, baking powder, and salt.
02 -
In a separate bowl, stir together the coconut oil or butter, egg, and almond extract. Stir in the maple syrup and almond milk.
03 -
Add the dry mixture to the wet mixture and stir until just incorporated. Gently fold in the diced peaches. Chill the cookie dough in the refrigerator for 30 minutes.
04 -
Preheat the oven to 325°F (160°C). Line a baking sheet with a silicone baking mat or parchment paper.
05 -
Using a spoon, drop the cookie dough into 15 rounded scoops onto the prepared baking sheet. Flatten to ½ inch thick using a spatula and smooth the edges if desired.
06 -
Bake at 325°F (160°C) for 9-12 minutes. The cookies should feel slightly soft in the center. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack.
# Additional Notes:
01 -
Do not overbake; cooling on the warm pan ensures the centers set without drying out.
02 -
Cookies taste better after refrigeration for 24 hours, enhancing flavor and texture.
03 -
For a gluten-free option, use certified gluten-free oats and follow the recommended substitute blends for flour.