Ingredients
Scale
- 1 cup instant oats
- ¾ cup whole wheat or gluten-free flour
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp melted coconut oil or unsalted butter
- 1 large egg (room temperature)
- 1 tsp almond extract
- ¼ cup pure maple syrup (room temperature)
- 6 tbsp unsweetened vanilla almond milk (room temperature)
- ½ cup diced peaches
Instructions
- In a medium bowl, whisk together oats, flour, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, mix melted coconut oil or butter with the egg and almond extract. Stir in maple syrup and almond milk until combined.
- Gradually add the oat mixture to the wet ingredients while stirring until just incorporated. Fold in diced peaches.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Drop rounded scoops of dough onto the prepared sheet and flatten gently to about ½ inch thick.
- Bake for 9–12 minutes until lightly golden around the edges. Let cool on the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg