Can I use frozen peaches in peach oatmeal breakfast cookies?

Yes, just make sure to thaw and blot them dry before adding. Excess moisture can affect the texture.

How do I keep the cookies from turning out too cakey?

Accurate measuring is key. Use a kitchen scale or spoon-and-level method for oats and flour. Also, don’t skip chilling the dough.

Are peach oatmeal breakfast cookies gluten-free?

They can be! Just use certified gluten-free oats and a gluten-free flour blend or oat flour.

Can I make these ahead of time?

Absolutely. They store well in the fridge and freeze beautifully. In fact, they taste even better the next day!

Peach Oatmeal Breakfast Cookies – Healthy Morning Treat (2025)

Name: Peach Oatmeal Breakfast Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (100g) instant oats; 3/4 cup (90g) whole wheat flour; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tsp baking powder; 1/4 tsp salt; 1 tbsp (28g) coconut oil or unsalted butter, melted; 1 large egg, room temperature; 1 tsp almond extract; 1/4 cup (60mL) pure maple syrup; 6 tbsp (90mL) unsweetened vanilla almond milk; 1/2 cup (100g) diced peaches (fresh, canned in juice, or frozen and thawed)

Description

These soft and chewy peach oatmeal breakfast cookies are a wholesome way to start the day. Packed with real fruit, cozy spices, and no refined sugar, they’re perfect for make-ahead breakfasts or on-the-go snacks.

Ingredients

Scale

1 cup (100g) instant oats
3/4 cup (90g) whole wheat flour
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
1/4 tsp salt
1 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp almond extract
1/4 cup (60mL) pure maple syrup
6 tbsp (90mL) unsweetened vanilla almond milk
1/2 cup (100g) diced peaches (fresh, canned in juice, or frozen and thawed)

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Instructions

In a medium bowl, whisk together oats, flour, cinnamon, nutmeg, baking powder, and salt.
In another bowl, stir together melted coconut oil or butter, egg, and almond extract. Add maple syrup and almond milk, mixing until well combined.
Stir the wet ingredients into the dry ingredients until just incorporated. Gently fold in the diced peaches.
Cover and chill the dough in the refrigerator for 30 minutes.
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
Drop the dough into 15 rounded scoops on the baking sheet. Flatten each to about 1/2-inch thick using a spatula.
Bake for 9–12 minutes, until the edges are set and the centers look slightly underbaked.
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Dice peaches into small chunks (chocolate-chip size) to ensure even baking.
Chilling the dough prevents cookies from spreading and improves texture.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
Use certified gluten-free oats and flour for a gluten-free version.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 69
Sugar: 4g
Sodium: 80mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 2g
Cholesterol: 9mg