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Peach Oatmeal Breakfast Cookies

Peach Oatmeal Breakfast Cookies stacked on a plate with diced peaches and oats
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Soft, chewy Peach Oatmeal Breakfast Cookies with juicy peaches, cozy spices, maple sweetness, and a gentle almond bakery-style flavor.

Ingredients

Scale
  • 1 cup (100g) instant oats, certified gluten-free if needed
  • ¾ cup (90g) whole wheat flour or gluten-free flour
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and lightly cooled
  • 1 large egg, at room temperature
  • 1 tsp almond extract
  • ¼ cup (60mL) pure maple syrup, at room temperature
  • 6 tbsp (90mL) unsweetened vanilla almond milk, at room temperature
  • ½ cup (100g) finely diced peaches

Instructions

  1. Combine the instant oats, flour, cinnamon, nutmeg, baking powder, and salt in a medium bowl, whisking until the spices are evenly mixed through.
  2. In another bowl, blend the melted coconut oil or butter with the egg and almond extract until smooth.
  3. Pour in the maple syrup and almond milk, then stir until the wet mixture comes together.
  4. Add the oat mixture to the wet ingredients and mix only until the dough is combined.
  5. Fold in the diced peaches gently so the fruit stays in small, tender pieces.
  6. Cover and refrigerate the dough for 30 minutes so the oats can absorb moisture and the dough firms up.
  7. Heat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
  8. Spoon the chilled dough into 15 rounded portions on the prepared baking sheet.
  9. Press each mound into a cookie shape about ½ inch thick, smoothing the edges with a spatula if desired.
  10. Bake at 325°F for 9-12 minutes, removing the cookies while the centers still look slightly soft.
  11. Let the cookies rest on the baking sheet for 10 minutes, then move them to a wire rack to finish cooling.

Notes

  • Measure the oats and flour carefully, preferably with a kitchen scale, because extra dry ingredients can make the cookies taste dry or bready.
  • These cookies are lightly sweet, closer to a breakfast muffin or scone than a dessert cookie.
  • For a sweeter batch, replace an equal amount of almond milk with additional pure maple syrup, honey, or agave.
  • For deeper almond flavor, use 1 ½ teaspoons almond extract total.
  • The cookies do not spread during baking, so shape and flatten them before they go into the oven.
  • Avoid overbaking; the centers should still feel a little soft when the pan comes out.
  • Instant oats may also be labeled quick-cooking oats or minute oats. Do not use flavored oatmeal packets.
  • To use old-fashioned rolled oats, pulse them 10-12 times in a food processor until they are much smaller.
  • White whole wheat flour, whole wheat pastry flour, all-purpose flour, or oat flour can be used in place of whole wheat flour.
  • If using oat flour, measure with extra care because it absorbs more liquid than wheat flour.
  • Vanilla extract can replace almond extract, though the finished cookies will have a different flavor.
  • Honey or agave can replace the pure maple syrup. Keep the sweetener at room temperature so it does not firm up the melted fat.
  • Any milk can be used instead of unsweetened vanilla almond milk.
  • Fresh peaches, peaches canned in 100% juice, or thawed frozen peaches can be used. Drain or pat the fruit dry well.
  • Cut the peaches very small, about the size of mini chocolate chips, for even baking and peach in every bite.
  • For a gluten-free version, use certified gluten-free instant oats and a suitable gluten-free flour blend.
  • A homemade gluten-free flour blend can be made with ½ cup (60g) millet flour, 2 tbsp (15g) tapioca flour, 2 tbsp (15g) brown rice flour, and ½ tsp xanthan gum.
  • For a nut-free version, use unsalted butter or stick-style vegan butter and a nut-free milk.
  • For a dairy-free version, use coconut oil or stick-style vegan butter.
  • Store leftover cookies in an airtight container in the refrigerator for at least 4 days, and possibly a week or more.
  • Fully cooled cookies freeze well.

Nutrition

Keywords: Peach Oatmeal Breakfast Cookies, peach oatmeal cookies, breakfast cookies, oatmeal breakfast cookies, peach breakfast recipe

Find it online: https://thekitchenfinesse.com/2026/07/01/peach-oatmeal-breakfast-cookies/