Peach Oatmeal Cookies
Hello & Happy Friday!!
My favorite season for the weather is fall, however, my favorite season for foodies is.. Summer!
Although it may be hotter than ever outside, fruit is in abundance and more affordable than ever! When you pay upwards of $5.00 for a small carton of blueberries and then they magically become a mere 100 cents, let’s just say, there are very few things that make me THIS happy.
One of the cheapest fruits right now is peaches! I love peaches, but find that a lot of times they are only the white varieties, which have a completely different texture, or peaches are non existent at the market altogether.
What I love about peaches besides the obvious (flavor, texture, and appearance) is that they pair perfectly with both sweet and savory recipes making them a perf addition to bbq sauce or they can be simply grilled and served with veggies or coco whip to make an effortless dessert!
While I don’t love oat based foods, if you grew up during the 90’s and experienced the flavored instant oatmeal craze, then you remember peaches and cream oatmeal! I think it’s safe to say that we fought over that flavor in our home the most.
Needless to say, I STILL get a craving for peach oatmeal so thus the vegan Peach Oatmeal Cookies were born lol!
What I love about this recipe is that it uses minimal ingredients, coconut sugar versus white sugar, and less sugar altogether as the sweetness is derived naturally from the fruit!
If you have an affinity for all things peach, or simply love a quick and easy cookie recipe that you can reach for throughout the week..
You have to try my recipe for vegan Peach Oatmeal Cookies!
Why this recipe rocks:
Can be packed with protein powder for a boost!
Paired with ice cream to make it more indulgent
Made with bourbon for an adult version
Packed with a variety of fruits
- 1 cup instant oats
- ¾ cup flour
- 1 ½ tsp ground cinnamon
- 1 ½ tsp baking powder
- 1/4 tsp ginger
- ¼ tsp salt
- 2 tbsp coconut oil or unsalted butter, melted and cooled slightly
- 1 large banana, room temperature
- 1 tsp almond extract
- ½ cup coconut sugar
- ½ cup diced peaches
- Whisk together the oats, flour, ginger, cinnamon, baking powder, coconut sugar, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, banana, and almond extract. 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 parchment paper or a silicone baking mat. 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.