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Peach-oatmeal cookies: A smart way to use one of summer’s tastiest fruits

Hi, I'm Gina. I like food. A lot. That's what you'll find on Running to the Kitchen with the occasional smattering of fitness, sarcasm & weimaraners. 

Coconut sugar is the key element in refined sugar-free peach oatmeal cookies

The second peach season hits, I turn into a hoarder. A fruit hoarder. At any given time, there are no less than six peaches in my countertop fruit bowl. I need a few on hand for eating, a few for baking/cooking and definitely a few for salads (I'm all about fruit in salads in the summer).

No other fruit even comes close to challenging a juicy, ripe peach for me — they are hands down my all-time favorite. These oat-packed cookies celebrate all there is to love about peaches in a bite-size snack you can feel good about eating. They're about as healthy as a cookie can get.

Coconut sugar is the key element in refined sugar-free peach oatmeal cookies

Oatmeal-peach cookies recipe

A healthy oat, coconut, pecan cookie packed with fresh diced peaches is perfect for a summertime snack or dessert.

Yields 15-16

Prep time: 10 minutes | Bake time: 14 minutes | Total time: 24 minutes


  • 1 cup oats
  • 1 cup all-purpose flour (or a gluten-free flour blend to make these gluten free)
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup chopped pecans or other nut
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch kosher salt
  • 1 egg
  • 1/3 cup coconut sugar
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 1 cup diced fresh peaches


  1. Heat the oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, mix together the oats, flour, coconut, pecans, baking soda, baking powder and salt.
  3. In a small bowl, whisk together the egg, sugar, applesauce, butter and vanilla.
  4. Add the wet ingredients to the dry, and mix until just combined. Fold in the peaches.
  5. Scoop the batter out onto the baking sheet in about 3- to 4-tablespoon-size heaps, leaving about 2 inches of space between the cookies.
  6. Bake for 12 to 14 minutes, until the edges start to turn golden brown.
  7. Let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

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