Peach Pie Breakfast Cookies
One of my favorite aspects of moving to Idaho has been the abundance of fresh fruit! It’s almost peach season and I can’t wait! I’m hoping to get lots of fresh peaches from road-side stands or neighbor’s trees and freeze them for smoothies and desserts. We’ve already had big hauls of cherries and apricots from neighbors’ loaded trees, and it’s been so fun to pick it all and preserve it.
Whether you get peaches from a grocery store, farmer’s market, or your backyard, use a few to bake into these delicious breakfast cookies. They’re like a warm bowl of oatmeal with hand-held convenience. Kids love cookies for breakfast! Honestly….who doesn’t? As much as we all love oatmeal, these cookies are refreshing change. My toddler can’t get enough, which makes me so happy!
These are lightly sweetened and boast nutritious fresh fruit, oats, and ground flax seed. They are low fat and relatively low calorie. They would pair perfectly with a glass of plant milk or a green smoothie for a balanced breakfast. This makes a large batch so you can keep a bag in your freezer and pull a couple out on a rushed morning for breakfast-on-the go. They would also be perfect for a road trip.
These Peach Pie Breakfast Cookies are whole-food, plant-based, oil-free, refined sugar-free, gluten-free, low-fat, and scrumptious! Enjoy!
Bursting with sweet peaches and wholesome oats, these cookies are easy to whip up or pull out of the freezer for a quick and fun breakfast.
- 1.5 cups oats
- 1 cup oat flour (blend 1 cup oats in your blender)
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1.5 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 cup chopped walnuts or pecans (optional)
- 1/2 cup flaked coconut (optional)
- 3/4 cup applesauce
- 1/4 cup almond butter (can use other nut or seed butter or 2 tbsp coconut oil for nut-free)
- 1/3 cup honey, maple syrup, or date paste
- 2 TBSP ground flax seed
- 1.5 cups diced peaches (about 3 fresh peaches) (I left the skins on)
-
Preheat oven to 350 degrees.
-
In a mixing bowl, stir together the dry ingredients.
-
In a small bowl or liquid measuring cup, stir together the applesauce, sweetener, almond butter and ground flax seed.
-
Stir all together, then fold in diced peaches.
-
Drop 20 large spoonfulls onto a cookie sheet lined with parchment paper or a silicone baking mat and slightly flatten the cookies, since they won't spread at all during baking.
-
Bake for 15 minutes. Let cool on hot baking sheet. They taste super delicious fresh from the oven, but are good for about 2 days in the fridge, too. These cookies freeze very well and can be thawed on the counter or microwave for an easy breakfast or snack.
Frozen or canned peaches would probably also work well.
I think 1/2 tsp almond extract would also be delicious, I just haven't had any to try it.
Adapted from my Carrot Cake Breakfast Cookies.
I have made this recipe twice and frozen two per bag. It makes a quick and easy breakfast or snack. It isn’t very sweet, but still delicious!
My neighbor just made me these breakfast cookies! Yummy! I was wondering if you have the nutritional information
I made these this morning and they were a hit. I did try out the almond extract and it was good. Did half without walnuts for the kids and half with walnuts for me. I’m a batter eater and I could almost just eat the batter without baking haha. Good baked too though.
Same, batter is good enough for me. Haha!
I made a double batch of these for the freezer last week and just ate a couple for breakfast! They are delicious. I microwaved for about 20 seconds to defrost them.