Ingredients
1 cup instant oats, gluten-free if necessary and measured like this
¾ cup whole wheat flour or gluten-free flour, measured like this
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt
1 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp almond extract, see Notes!
¼ cup pure maple syrup, room temperature
6 tbsp unsweetened vanilla almond milk, room temperature
½ cup diced peaches, see Notes!
Instructions
1-In a medium bowl, whisk together the: In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, baking powder, and salt.
2-In a separate bowl, stir together the: In a separate bowl, stir together the coconut oil or butter, egg, and almond extract.
3-Stir in the maple syrup and milk: Stir in the maple syrup and milk.
4-Add in the oat mixture, stirring just: Add in the oat mixture, stirring just until incorporated.
5-Gently stir in the peaches: Gently stir in the peaches.
6-Chill the cookie dough for 30 minutes: Chill the cookie dough for 30 minutes.
7-Preheat the oven to 325°F, and line: Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
8-Using a spoon and spatula, drop the: Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ½” thick using a spatula, and smooth out the sides, if desired.
9-Bake at 325°F for 9-12 minutes: Bake at 325°F for 9-12 minutes.
10-Cool on the pan for 10 minutes: Cool on the pan for 10 minutes before transferring to a wire rack.
Last Step:
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- Cook Time: 10 min
- Method: bake
Nutrition
- Serving Size: 1 cookie