Name: Healthy Peach Oatmeal Breakfast Cookies
Cook time: 10 min
Yield: 15 servings
Ingredients: 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!))

Peachy Chewy Breakfast Cookies That’ll Change Your Mornings

Okay, real talk. Have you ever stared at your sad breakfast options and thought, “Why can’t cookies be breakfast?” I mean, if they’re healthy… right? 😂

Main dish photo — *The finished dish — looks amazing, right?*

So, I whipped up these Healthy Peach Oatmeal Breakfast Cookies the other day, and WOW. They’re so soft and chewy, like those “regular” cookies but without the sugar bomb hangover. Seriously, the peachy goodness and cozy spices are like a hug in cookie form. And get this — they actually taste WAY better after chilling for a day. It’s true! (Trust me, I’m not just saying that to sound fancy.)

Okay, Let’s Talk Ingredients

Alright, let’s do a mini grocery run—like, picture us in the store, tossing things into the cart:

– Instant oats – 1 cup (100g) because who doesn’t love a little fiber kick?
– Whole wheat flour (or gluten-free if you’re fancy) – ¾ cup (90g) to make it feel wholesome.
– Cinnamon & nutmeg – both the cozy vibes. Lots of flavor.
– Baking powder & salt – obviously.
– Coconut oil or butter – 1 tbsp (28g). I usually go with coconut oil for that tropical flair.
– Egg – large, room temp. (Don’t forget this, or it’ll mess with your dough.)
– Almond extract – just 1 tsp. This stuff is magical.
– Maple syrup – ¼ cup (60 mL) for sweetness without the guilt.
– Vanilla almond milk – 6 tbsp (90 mL) to tie it all together.
– Peaches – ½ cup (100g), diced. Fresh, juicy peaches are the jam.

So Here’s Why I Make This Constantly

Okay, let me spill the tea. I first made these when I was in a breakfast rut (you know that feeling, right? Just staring at the cereal box like it betrayed you?). I had some overripe peaches, and my kitchen was a total mess. I just threw stuff together, and BOOM! They came out so good! My roomie was like, “Are these really breakfast?” YES, they are! 🥳 Now, they’re a staple!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Can’t help but stare at these beauties! Look at that gooey peach goodness! 😍

The One Trick That Changes Everything

Okay, listen closely. CHILL the dough for 30 MINUTES. I swear it makes a world of difference. It helps the flavors meld and makes the cookies have that perfect soft-chewy vibe. Otherwise, they just kinda… don’t. Just trust me on this one!

Don’t Mess This Up (My Top Tips)

1. Check your peaches – If they’re too ripe, they might turn into mush. Nobody wants peach mush cookies, okay?
2. Room temp egg & milk – This is crucial, like, don’t skip it. It helps everything mix better.
3. Don’t overcrowd the pan – These babies don’t spread out, so if you want room for expansion, give them some space.
4. Cool before transferring – Let ‘em chill on the pan for 10 minutes. If you try to move them too soon, it’s cookie carnage.

How to Keep Them From Disappearing (Or, How to Store Them)

If you have any left after your cookie monster binge (good luck with that), pop ‘em in an airtight container in the fridge. They’ll stay good for a week! But honestly, you’ll probably just eat them all in one sitting… #guilty

If You Liked This, You’ll Probably Like These Too

– Banana Oatmeal Cookies – also chewy and delicious!
– Pumpkin Spice Energy Bites – fall in a bite, yum!
– Coconut Macaroons – because coconut is life, duh!

So, what’s your go-to breakfast item? Tell me you’re not still eating dry toast! 😂 Can’t wait to hear from you!

Healthy Peach Oatmeal Breakfast Cookies

Flavor-packed Healthy Peach Oatmeal Breakfast Cookies with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time

Cook Time
10 minutes

Total Time

Category: Dinner

Yield: 15 servings servings

Ingredients

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.