Peach Pie Breakfast Cookies
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.
Servings 20 cookies
Ingredients
Dry Ingredients
- 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)
Wet ingredients
- 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)
Instructions
- 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.
Notes
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.
