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Peach Oatmeal Breakfast Cookies — Soft, Lower-Calorie Morning Treat Pinterest recipe pin

Peach Oatmeal Breakfast Cookies

Soft, lower-calorie peach oatmeal breakfast cookies made with rolled oats, mashed peach, and a touch of applesauce for a portable, clean-eating morning option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats
  • 1/3 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 large egg room temperature
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 medium ripe peach about 6 ounces, mashed plus 1/2 cup diced, divided
  • 2 tablespoons neutral oil vegetable or canola
  • Optional: 1/4 cup chopped walnuts or almonds optional

Equipment

  • 1 12×17-inch rimmed baking sheet (half-sheet)
  • 1 Mixing bowls
  • 1 Measuring cups and spoons
  • 1 Parchment paper or silicone baking mat

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper; have a wire rack ready to cool cookies.
Dry ingredients
  1. Whisk together the rolled oats, whole-wheat flour, baking powder, cinnamon, and salt in a large bowl so the baking powder is evenly distributed.
Wet ingredients
  1. In a medium bowl mash one medium peach until mostly smooth, then stir in the egg, applesauce, maple syrup, vanilla, and oil until combined.
Mix dough
  1. Pour the wet mixture into the dry mixture and fold gently until combined; fold in 1/2 cup diced peach and optional nuts. If the dough seems too loose, add 1 tablespoon flour at a time.
Chill and shape
  1. Chill the dough 10 minutes in the refrigerator, then scoop 1/4-cup portions onto the prepared baking sheet, flattening each slightly with the back of a spoon.
Bake
  1. Bake at 350°F for 12–15 minutes, until edges are lightly golden and centers no longer look wet. Let stand on the pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

Measure flour by spooning into the cup for accuracy and use old-fashioned rolled oats (not instant). Chill the dough 10 minutes before baking to prevent spreading. Store cooled cookies in an airtight container at room temperature up to 3 days or freeze for up to 2 months.