These tasty Healthy Peach Oatmeal Breakfast Cookies combine sweet peaches with hearty oats for a perfect start to your day. They’re chewy, flavorful, and packed with natural goodness!
Who knew breakfast could be so fun? I love having these cookies with a cup of coffee while pretending I’m still in my pajamas. Just pop them in the oven, and you’re set for the day!
Key Ingredients & Substitutions
Quick Oats: Quick oats are great for texture since they mix easily into cookies. If you don’t have quick oats, old-fashioned oats work too; just give them a quick pulse in the blender for smaller pieces.
Peach: Fresh ripe peaches add amazing flavor and moisture. If peaches aren’t in season or available, substitute with canned peaches (drained) or even diced pears for a similar effect.
Banana: The mashed banana acts as a natural sweetener and binder. If you prefer not to use banana, try unsweetened applesauce instead. It’ll keep cookies moist!
Honey or Maple Syrup: These are optional for added sweetness. If you want a sugar-free option, you can skip it or use a low-calorie sweetener like stevia.
What’s the Best Way to Ensure My Cookies Are Chewy?
The key to achieving those chewy peach oatmeal cookies lies in the baking time and mixing method. Here’s how to get that perfect texture:
- Mix ingredients until just combined. Overmixing can lead to tough cookies.
- Bake until the edges are slightly golden but the centers feel set but soft to the touch. Remember they will continue to firm up as they cool.
- Flatten the cookies a bit before baking to ensure even cooking and a chewy center.
Healthy Peach Oatmeal Breakfast Cookies
Ingredients You’ll Need:
- 1 cup quick oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large ripe peach, peeled and finely chopped (about 1/2 cup)
- 1 large ripe banana, mashed
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional for extra sweetness)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 15 minutes for baking. You’ll have delicious cookies ready in about 25-30 minutes total, perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your cookies bake evenly. While the oven heats, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the quick oats, ground cinnamon, baking powder, and salt. Use a spoon to mix everything together until it’s well combined. This will give your cookies a nice flavor base.
3. Prepare the Wet Ingredients:
In another bowl, take your ripe banana and mash it with a fork until it’s smooth—this will act as a natural sweetener. Then, add the egg white and vanilla extract. Mix everything together well until combined. This adds moisture and sweetness to your cookies.
4. Combine Wet and Dry Ingredients:
Pour your wet mixture into the bowl with the oats and dry ingredients. Carefully stir until just combined—remember, you don’t want to overmix. It’s okay if the batter is a bit lumpy!
5. Fold in the Peaches:
Now, gently fold in the finely chopped peach pieces into the cookie dough. Make sure they are evenly distributed for a burst of fruity flavor in every bite!
6. Shape the Cookies:
Scoop about 2 tablespoons of the dough for each cookie and place them onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon so they form discs about 2.5 inches in diameter.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Keep an eye on them; you want the edges to turn lightly golden, while the centers should feel set.
8. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. They are great warm, but you can also enjoy them later!
9. Storing Leftovers:
If you have any cookies left, store them in an airtight container in the refrigerator for up to 3 days. They make for a delicious and healthy breakfast or snack on the go!
Enjoy your soft, naturally sweet peach oatmeal breakfast cookies that are perfect for a healthy start!
Can I Use Frozen Peaches in This Recipe?
Yes, you can! If you’re using frozen peaches, make sure to thaw and drain them first, as excess moisture can affect the cookie texture. Chop them into small pieces and fold them in just like fresh peaches.
Can I Make These Cookies Vegan?
Absolutely! To make this recipe vegan, substitute the egg white with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for a few minutes until it becomes gel-like. You can also use maple syrup instead of honey if desired.
How Can I Adjust the Sweetness of the Cookies?
If you prefer less sweetness, you can reduce or completely omit the optional honey or maple syrup. The banana and peaches provide natural sweetness, so they should still taste great without added sugar.
How to Store and Reheat Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for about 10-15 seconds or enjoy them cold.
