Growing up, oatmeal cookies always got a bad wrap. I’m not sure as to why that was, but I always liked them and I’m not even a “raisin” person lol. I’d say they were comparable to the orange popsicles that nobody wanted and were always left at the end when the box was empty.
If you’re one of those with an aversion to all oatmeal cookies, this recipe will change you mind in minutes!!
With an abundance of fruit thriving in the summer, I’m always throwing it in anywhere and everywhere. Smoothies, pies, popsicles, and especially.. oatmeal cookies!! However, cookies are a hard concept to integrate fresh fruit into. Like all baked goods if you add too much fruit you’ll throw off the moisture content and you’ll be just left with a mushy texture. However, with oatmeal cookies, I feel as though there is more flexibility as the oats will absorb excess moister.
This recipe was created over a year ago, but it’s evolved to be one of my personal favorites! Like all oatmeal cookie recipes, it’s quick, easy, affordable, had minimal ingredients and it just a staple concept.
What I love about this recipe is that it’s all of the above, packs tons of flavor, no dairy, no eggs, you can remove the added maple syrup, utilizes coconut oil versus butter, will save your spoiling bananas and peaches, seasonal, can be made in minutes, and is perfect if you’re craving something slightly sweet for breakfast!
If you’re searching for that perf effortless oatmeal cookie, these vegan Peach Oatmeal Cookies are it!
Why this recipe rocks:
Easy Minimal ingredients Naturally sweet 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
Preheat the oven to 325. Whisk together all of the dry ingredients: oats, flour, ginger, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the wet ingredients: melted coconut oil, banana, and almond extract.
Add the flour mixture to the wet ingredients, stirring just until incorporated. Fold in the diced peaches. Chill for at least 45 minutes. (optional, I didn’t with a batch and they were fine)
Using a spoon and spatula, drop the cookie dough into 6-8 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 8-10 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack. If they feel soft at first they’ll harden as they cool. If you overcook them they can be too dry.