Peach Pie Oatmeal Cookies
These 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!
Ingredients
- 1 cup (100g) instant oats (gluten free if necessary and measured like this)
- ¾ cup (90g) whole wheat or gluten free* flour (measured like this)
- 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
Instructions
- 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.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- 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
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey or dry instead of chewy.
OATS NOTES + ALTERNATIVE: Instant oats are also known as "quick-cooking" or "one-minute" oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal!
In a pinch, you can make your own. Add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
ALMOND EXTRACT ALTERNATIVE: Vanilla extract may be substituted in place of the almond extract.
PEACHES NOTES: Peaches that are fresh, frozen and thawed completely, or canned in 100% juice and thoroughly drained will all work. For the best results, dice your peaches so they’re the same size as the miniature chocolate chips. (Yes, it takes extra time to cut them this small, but I promise it’s worth it!)
GLUTEN FREE OPTION: For the gluten free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
DAIRY FREE OPTION: Use the coconut oil option or stick-style non-dairy butter (such as Earth Balance).
For all other questions regarding the recipe (including more ingredient substitutions!), please see my Oatmeal Cookie FAQ + Video page.
{gluten free, clean eating, low fat, low calorie, dairy free option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.