Peach Pie Oatmeal Cookies
Yields: 15 cookies
 
These chewy cookies taste just like my grandma’s peach pie! They’ll stay soft and chewy for at least a week if stored in an airtight container—if they last that long!
  • 1 cup (100g) instant oats (gluten-free if necessary and measured correctly)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp almond extract
  • ½ cup honey
  • ½ cup (100g) diced peaches
  1. Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches. Chill for at least 45 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum.

Vanilla extract may be substituted in place of the almond extract.

Peaches that are fresh, frozen and thawed completely, or canned in 100% juice and thoroughly drained will all work.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/07/17/peach-pie-oatmeal-cookies/