Peach Almond Breakfast Cookies
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!
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!
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.
More Fresh Peach Recipes!
There is no shortage of fresh peach recipes on The House on Silverado…
Peach Zucchini Muffins-- This recipe is adapted from my mom's old-fashioned zucchini bread recipe. I adjusted it to include fresh summer peaches, but you can also make the pure zucchini version, too!
Fresh Peach Mojitos--Got fresh summer peaches & an abundance of mint in your herb garden? This it THE drink for you!
Fresh Summer Peach Galette--A simple and rustic dessert for all those fresh, in-season summer peaches…
Fresh Peach Smoothie--A delicious and healthful creamy peach smoothie. Perfect for a light summer breakfast or afternoon treat on a hot day!
Hop over to The House on Silverado HERE to see these recipes and more!
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Peach Almond Breakfast Cookies
- 1 cup quick oats
- 3/4 cup whole wheat flour
- 1/4 cup sliced almonds
- 1 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 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 1/2 tsp almond extract
- 1/4 cup pure maple syrup
- 2 tbsp brown sugar packed
- 6 tbsp milk use unsweetened nut milk for vegan/dairy-free option
- 1/2 cup diced peaches I prefer fresh peaches, but you could use canned peaches, drained and diced
- 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.
- 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.