These Healthy Peach Oatmeal Breakfast Cookies are a tasty way to start your day! Made with oats, sweet peaches, and a hint of cinnamon, they’re chewy and satisfying.
These cookies are perfect for busy mornings—I love grabbing one as I rush out the door. Plus, they make your kitchen smell amazing while baking! 🍑
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: Rolled oats give these cookies their chewy texture. You can use quick oats in a pinch, but they may result in a softer cookie. I find that old-fashioned oats maintain the right bite.
Oat Flour: You can make oat flour by grinding rolled oats in a blender or food processor. If you’re short on oats, whole wheat flour is a good substitute, though it will change the flavor a bit.
Banana: The banana adds sweetness and moisture. If you’re not a fan of banana, unsweetened mashed pumpkin or applesauce can also work for a similar effect.
Maple Syrup or Honey: Both sweeteners offer a touch of natural sweetness. You can use agave syrup if you’re looking for a vegan option. Just remember to adjust the amount since agave is sweeter than maple syrup.
Peaches: Fresh peaches bring brightness and flavor. You can use frozen peaches, but make sure to thaw and drain them well. If peaches aren’t in season, substituting with diced apples or pears adds a delightful twist!
How Do You Get the Right Texture in Oatmeal Cookies?
Getting the texture just right can be tricky, but here are some tips to help you succeed!
- Combine wet and dry ingredients gently. Overmixing can create tough cookies.
- For chewier cookies, use more oats or try adding a tablespoon of nut butter to the wet ingredients.
- Flattening the cookies slightly before baking helps them spread evenly and bake through correctly.
- Watch the baking time closely—12-15 minutes is all you need for lightly golden edges!
By following these tips and substitutions, you’ll have perfectly chewy and delicious peach oatmeal breakfast cookies every time! Enjoy them fresh or store them for a quick snack on the go!
Healthy Peach Oatmeal Breakfast Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup oat flour (can be made by grinding rolled oats)
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Wet Mixture:
- 1 ripe banana, mashed (about 1/3 cup)
- 1 large egg white
- 1/4 cup natural applesauce (unsweetened)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
For the Fruit Add-In:
- 1 cup fresh peaches, peeled and diced (or frozen peaches, thawed and drained)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prep and around 12-15 minutes to bake. Altogether, you’re looking at around 25-30 minutes before you get to enjoy these delicious cookies fresh out of the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper so your cookies won’t stick.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, oat flour, baking soda, ground cinnamon, and salt. Give it a good stir until all the dry ingredients are well mixed.
3. Combine the Wet Ingredients:
In a separate bowl, combine the mashed banana, egg white, applesauce, maple syrup (or honey), and vanilla extract. Use a fork or whisk to mix until it’s smooth and well combined.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps.
5. Fold in the Peaches:
Now, it’s time to add the star of the show—those juicy peaches! Gently fold in the diced peaches, being careful not to mush them up too much.
6. Scoop the Dough:
Using a tablespoon or cookie scoop, drop the dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. Use the back of a spoon to slightly flatten each cookie.
7. Bake the Cookies:
Pop the baking sheet in your preheated oven and bake for 12-15 minutes. Keep an eye on them – you’ll want to take them out when the edges are lightly golden.
8. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Store for Later:
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Though, trust me, they won’t last that long!
Enjoy these moist, subtly sweet peach oatmeal cookies as a wholesome breakfast or snack! They are perfect for on-the-go mornings!
FAQ: Healthy Peach Oatmeal Breakfast Cookies
Can I Use Frozen Peaches in This Recipe?
Absolutely! Just make sure to thaw and drain frozen peaches before adding them to avoid extra moisture in your cookies. You can thaw them overnight in the fridge or briefly in the microwave.
Can I Substitute the Banana?
Yes! If you’re not a fan of banana, you can replace it with unsweetened applesauce or mashed pumpkin for similar moisture and sweetness. Use about 1/3 cup of the substitute.
How Should I Store the Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. If you want to keep them longer, consider freezing the cookies in a single layer, then transferring them to a zip-top bag.
Can I Make These Cookies Vegan?
Yes! To make the cookies vegan, simply replace the egg white with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water (allow to sit for 5 minutes to thicken) or another egg substitute of your choice. You can also use agave syrup instead of honey.
Enjoy your baking, and feel free to experiment with different add-ins or substitutions! 🍑
