Peach-oatmeal cookies: A smart way to use one of summer’s tastiest fruits
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.
Oatmeal-peach cookies recipe
A healthy oat, coconut, pecan cookie packed with fresh diced peaches is perfect for a summertime snack or dessert.
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
- Heat the oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix together the oats, flour, coconut, pecans, baking soda, baking powder and salt.
- In a small bowl, whisk together the egg, sugar, applesauce, butter and vanilla.
- Add the wet ingredients to the dry, and mix until just combined. Fold in the peaches.
- 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.
- Bake for 12 to 14 minutes, until the edges start to turn golden brown.
- Let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
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