Cinnamon Maple Peach Oatmeal Cookies
These cinnamon maple peach oatmeal cookies are soft, chewy, and packed with juicy peaches, warm cinnamon, and sweet maple syrup. Perfect for a grab-and-go breakfast, snack, or healthy-ish dessert, they bring the flavors of peach cobbler into a wholesome, portable treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
- 2 cups old-fashioned rolled oats (200g)
- 3/4 cup whole wheat flour (90g)
- 1 teaspoon baking powder (4g)
- 1 1/2 teaspoons ground cinnamon (4g)
- 1/2 teaspoon fine sea salt (3g)
- 1/2 cup unsalted butter, melted and slightly cooled (113g) or melted coconut oil for dairy-free
- 1/2 cup pure maple syrup (120ml)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5ml)
- 1 cup fresh peaches, diced small (150g, about 1 large peach)
- 1/2 cup pecans or walnuts, chopped (optional, 60g)
- 1/3 cup raisins or dried cranberries (optional, 40g)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together oats, whole wheat flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk together melted butter (or coconut oil), maple syrup, egg, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough will be thick and sticky.
- Gently fold in diced peaches, and if using, nuts and/or raisins. If the dough seems too wet, add 1-2 extra tablespoons oats.
- Using a cookie scoop or heaping tablespoon, drop rounded balls of dough onto the baking sheet, spacing about 2 inches apart. Flatten each slightly.
- Bake for 13-15 minutes, until edges are lightly golden and centers are just set. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use ripe but not mushy peaches for best texture. If dough is too sticky, chill for 10 minutes. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For vegan, use coconut oil and a flax egg. Do not overbake; cookies will firm up as they cool. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Sodium: 70
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 19
- Fiber: 2
- Protein: 3
Keywords: peach oatmeal cookies, cinnamon maple cookies, breakfast cookies, healthy cookies, peach dessert, oatmeal cookie recipe, easy breakfast treat