Peach Almond Breakfast Cookies are filled with good ingredients: fresh peaches, oatmeal, almonds, and whole-wheat flour. The perfect grab ‘n’ go breakfast or healthy snack!
Are you ready for another fun Pinterest Challenge? This month’s challenge, hosted by Cindy from County Road 407, is all about good ol’ summer-fresh peaches!
For this month’s post, we are all creating a different recipe inspired by this luscious photo of fresh peaches…
Health Benefits of Peaches
Not only are peaches delicious, but did you know they are chock full of nutritional benefits?
- peaches are rich in antioxidants
- they aid in digestion
- help maintain a healthy nervous system
- they boost immunity
- they have anti-aging properties
- peaches prevent brain disorders
- they improve bone and teeth health
And now it’s your lucky day because I’m here to share several delicious peach recipes, starting with these healthy Peach Almond Breakfast Cookies!
If you’re stopping by from Everyday Edits, welcome! I love a good lemonade, so I’ll be trying hers!
How to Make Peach Almond Breakfast Cookies
These Peach Almond Breakfast Cookies are filled with good-for-you ingredients: oatmeal, whole-wheat flour, and fresh summer peaches.
They come together easily and store well in the fridge or freezer, so you can have a quick grab ‘n’ go breakfast or healthy snack at a moment’s notice.
Begin by dicing a fresh peach in small cubes.
In a medium bowl, whisk together the dry ingredients: oats, flour, almonds, brown sugar, cinnamon, nutmeg, baking powder, and salt.
In a separate bowl, stir together the melted butter, almond extract, egg, milk, and maple syrup.
Tip: These cookies can easily be made vegan & dairy-free by replacing the butter with coconut oil and using nut milk (like almond or cashew).
Add the liquid mixture to the dry and mix until just incorporated. Then, gently fold in the diced peaches.
Preheat the oven to 325 degrees. Chill the dough in the fridge while the oven heats.
Using a spoon or cookie dough scooper, portion out 12 evenly-sized cookies. Flatten them gently with the back of your spoon, as these cookies don’t spread in the oven.
Bake on a parchment-lined cookie sheet for 10-12 minutes.
These cookies are not overly sweet, like dessert cookies, so the natural sweetness of the fresh peaches really shines through.
Tip: If your peaches are really sweet and ripe, you could reduce or omit the brown sugar in the recipe for an even lower sugar content.
I love to keep a batch of these breakfast cookies in the freezer. On busy mornings, I can pop one into my lunch box, and it’s thawed and ready for me to enjoy with my coffee once I get to work.
Or, just a few seconds in the microwave, and it’s ready to eat right away.
These also make a great after-school snack for the kiddos that you can feel good about giving them.
Peach Almond Breakfast Cookies
Ingredients
- 1 cup quick oats
- ¾ cup whole wheat flour
- ¼ cup sliced almonds
- 1 ½ tsp cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp melted butter you could sub coconut oil to make these vegan and dairy-free
- 1 large egg, lightly beaten you could sub 1/4 cup of plant-based yogurt OR 1/4 cup of silken tofu for a vegan option.
- 1 ½ tsp almond extract
- ¼ cup pure maple syrup
- 2 tbsp brown sugar packed
- 6 tbsp milk use unsweetened nut milk for vegan/dairy-free option
- ½ cup diced peaches I prefer fresh peaches, but you could use canned peaches, drained and diced
Instructions
- In a small bowl, stir together the liquid ingredients: the melted butter (cooled), egg, almond extract, maple syrup, brown sugar, and milk.
- In a larger mixing bowl, whisk together the oats, flour, almonds, cinnamon, nutmeg, baking powder, and salt.
- Combine the oat mixture with the liquid mixture, stirring until just combined. Gently fold in the diced peaches.
- Preheat oven to 325°.
- Chill the dough for 30 minutes, before scooping into 12 portions on a parchment-lined baking sheet. Slightly flatten the dough with the back of your spatula, as the cookies will not spread while baking.
- Bake for 10-12 minutes. Cool on the baking pan for approximately 10 minutes before transferring to a wire rack.
- Cookies can be served warm, room temp, or cold. Store in the fridge for several days.
Notes
- Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.
Nutrition
More Fresh Peach Recipes!
There is no shortage of fresh peach recipes on The House on Silverado…
Plus, I have a whole lineup filled with beautiful peach recipes from some of my favorite bloggers linked up below!
Next, I hope you’ll pop over to Thistle Key Lane to see Michelle’s Grilled Peach Crostini!
Let’s stay in touch!
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Recipe looks delicious. Can you substitute something else for the maple syrup?
Yes, have you ever tried agave syrup? You can sub it in an equal amount. I buy it at Costco, but you can find it in other stores too. Here is a link to see it on Amazon.
Recipe looks delicious. Can you substitute something else for the maple syrup?
Sounds and looks so good! Thanks for sharing at the #HomeMattersParty.
Niky, your peach cookies will be perfect for my husband! He always wants something sweet for breakfast and cookies have been a favorite to eat on-the-go. Hasn’t this been a fun recipe challenge? I’m sorry that I am just getting by… I am still getting back on our CST.
Stay cool and happy baking,
Barb 🙂
First of all, I’ve never tried a peach cookie so I’m excited! Secondly, I knew I would love this recipe as soon as I saw the title. I’m all about cookies for breakfast girl! Love this.
Cookies for breakfast, hooray! 🙂 I hope you like them, Kim! Thanks for stopping by.
I love the idea of a breakfast cookie and these look amazing! So perfect to make for back to school! Pinned!
This looks like the perfect recipe for both breakfast and dessert. Yum!
My grandkids would LOVE having a cookie for breakfast!
I enjoy a chunky breakfast cookie and these look great Niky! The peaches add some nice color and almonds are delish in everything!
I love keeping healthy cookies in the freezer, and your peach almond breakfast cookies sound so delicious. I can’t wait to make a batch of these, but I may have to hide or camouflage them LOL.
Just like all of your recipes, these cookies look amazing! I was excited when you said they could be vegan and dairy free by replacing the butter and milk. So I looked back to see if there were eggs in the recipe, and my #1 grandson is highly allergic and I’m always looking for good vegan recipes. Is there an option you have used to replace the eggs to actually make it vegan? Pinned, because they are yummy no matter what!
Thanks for pointing out my omission, Julie! I’ve corrected the recipe and added that I have successfully subbed 1/4 cup of a plant-based yogurt for the egg and got good results. I used have tried Siggi’s brand and Chobani Oat yogurt and like them both.
I also found this link that I’ve used before to experiment with other non-egg options, depending on what I’m making. Hope this helps!
I’d love these for breakfast!
I’ve never had peach cookies but these sound so yummy! Thanks for sharing! Pinned.
Niki,
This recipe sounds yummy. Can’t wait to try it.
Omit the brown sugar – heck no! Add extra almonds – heck yeah! I can hardly wait to try these. I’m a huge fan of cookies and having them for breakfast… why not? Seems healthier than a piece of cake. 😉
You’re my kinda girl, Cindy! And there is absolutely nothing wrong with cookies for breakfast! 🙂