Healthy Peach Oatmeal Breakfast Cookies

Peachy Keen Breakfast Cookies

Okay, so have you ever found yourself staring at a pile of ripe peaches, wondering what to do with them? Like, I can’t be the only one, right? They’re staring at you, but you just can’t decide.

Anyway, I whipped up these Healthy Peach Oatmeal Breakfast Cookies one day when I was trying to eat better but craving cookies (as if that’s a weird combo). And let me tell ya, they turned out SO GOOD. Like, you wouldn’t even know they’re on the healthier side.

Okay, Let’s Talk Ingredients

So, when you hit the grocery store, here’s what you need to grab:
– Oats – instant oats are best, they’re like the softest little pillows in cookie form.
– Whole wheat flour or gluten-free flour if you’re into that.
– Ground cinnamon – seriously, it makes everything cozy.
– Nutmeg – just a pinch for that little kick, trust me.
– Baking powder and salt – that’s just science for making ‘em rise and taste good.
– Coconut oil or butter – whatever you’ve got, but melted and cooled, okay?
– A large egg – room temp, because we want everything to mix nicely.
– Almond extract – this is the magic, don’t skip it!
– Maple syrup – the good stuff, not that fake pancake syrup (ugh).
– Almond milk – vanilla flavored, because why not?
– Diced peaches – fresh and juicy, the star of the show!

Seriously, that’s it! (Okay, maybe not *that* simple, but close.)

So Here’s Why I Make This Constantly

Okay, story time. So, last summer, I had this peach-picking adventure with my pals. We went a little overboard, like, let’s just say we had a peach mountain in my kitchen. I was like, “What in the world am I gonna do with all these peaches?!” I mean, peach pie sounds great, but I didn’t want to roll out a crust. So I thought, why not make cookies?

I mixed some stuff together and, bam! These breakfast cookies were born. They were so soft and chewy, and the first bite was like, “Wow, where have you been all my life?” My friends were raving about them, and now I make them every week. They’re perfect for breakfast, snack time, or when you need a little sweet something without feeling guilty.

The One Trick That Changes Everything

Here’s the deal: chill that cookie dough for 30 minutes before baking. I’m not kidding. It makes a HUGE difference. The flavors mingle, the dough firms up, and you get cookies that are just… perfection.

Don’t Mess This Up (My Top Tips)

1. Check your oats: Make sure they’re instant or quick oats, not regular ol’ rolled oats. They won’t have the same texture!
2. Don’t skip the almond extract! Seriously, it’s like the secret handshake of these cookies.
3. Watch the baking time: Start checking at 9 minutes—if they’re just lightly golden, pull ‘em out! They’ll harden as they cool.
4. Peach sizes matter: If your peaches are super juicy, maybe reduce the almond milk a tad. Don’t want a soggy cookie!

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

So, if you somehow manage to have leftovers (which is a miracle), store these bad boys in an airtight container in the fridge. They last about a week, but honestly, they taste even better the next day! And you can freeze them too! Just pop ‘em in a ziplock, and they’re good to go for a month or so.

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

If you’re digging these, you might wanna check out my super simple banana oat cookies or my apple cinnamon muffins. Both are just as easy and equally satisfying!

So, what do you think? Are you gonna give these a try? I promise you won’t regret it! Let’s swap peach recipes if you have any—I’m always up for more peachy goodness! 🍑✨