Introduction
As the first crisp breeze of autumn fills the air, embrace the seasonal transition with the delightful taste of Peach Almond Oatmeal Breakfast Cookies. These cookies are not just a treat for the taste buds but also a nourishing start to your day. Filled with juicy peaches and crunchy almonds, they combine the comforting flavors of oats and cinnamon into a wholesome package. Perfectly sweetened by nature through the ripeness of peaches and a hint of honey, these cookies offer a balance between health and indulgence. Whether you’re rushing through your morning routine or seeking a mid-day snack, they provide a portable and nutritious option that will keep you satisfied without any guilt.
Detailed Ingredients
1. Old-Fashioned Oats: The backbone of these breakfast cookies, oats provide fiber and a heartiness that makes these cookies filling.
2. Whole Wheat Flour: Opting for whole wheat adds a nutty flavor and extra nutrients.
3. Baking Powder: This ensures the cookies puff up slightly and have a tender crumb.
4. Ground Cinnamon: Provides a warm spice that complements the sweetness of peaches.
5. Salt: A small amount enhances and balances the flavors.
6. Unsalted Butter: Adds richness and moisture to the cookies without overpowering the other flavors.
7. Large Egg: Acts as a binder, ensuring the cookies hold together well.
8. Vanilla Extract: Provides a subtle aroma that ties all the flavors together.
9. Honey: A natural sweetener that pairs beautifully with ripe peaches, adding just the right level of sweetness.
10. Fresh Peach: Juicy peaches bring natural sweetness and moisture.
11. Sliced Almonds: Give a pleasant crunch and almond flavor, adding texture and protein.
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 15 cookies
Detailed Directions and Instructions
1. Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. In a medium bowl, combine the old-fashioned oats, whole wheat flour, baking powder, ground cinnamon, and salt. Whisk these dry ingredients together until evenly mixed.
3. In another bowl, whisk the melted butter, egg, and vanilla extract together until combined. Add the honey and give it a good stir to incorporate.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is just combined, being careful not to overmix.
5. Gently fold in the diced peaches and sliced almonds, distributing them evenly throughout the mixture for consistent texture and flavor in every bite.
6. Use a tablespoon or cookie scoop to drop 15 rounded scoops of dough onto the prepared baking sheet. Flatten each to your desired thickness and width because these cookies don’t spread much as they bake.
7. Place the baking sheet in the oven and bake for about 12-15 minutes, or until the edges begin to turn a light golden brown, indicating they are done.
8. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Allow them to cool completely, which will help them firm up to the perfect texture.
Notes
– Ensure the peach is diced into small, bite-sized pieces to distribute evenly throughout the cookie and prevent excess moisture pockets.
– If you’re looking for a gluten-free option, substitute the whole wheat flour with a gluten-free flour blend.
– Adjust the sweetness to your taste by slightly increasing or decreasing the amount of honey.
– For a more pronounced almond flavor, consider adding a few drops of almond extract to the wet ingredients.
– These cookies can be stored in an airtight container for up to three days or frozen for longer storage.
Cook Techniques-FAQ
Why don’t the cookies spread much during baking?
These cookies have a dense, hearty texture due to the oats and whole wheat flour, which means they won’t spread like traditional cookies. For desired thickness, make sure to flatten them before baking.
Can I use canned or frozen peaches?
While fresh peaches provide the best texture and flavor, canned or frozen peaches can be used if fresh ones aren’t available. Be sure to drain and pat them dry to avoid adding too much moisture.
How can I make these cookies vegan?
To make them vegan, substitute the butter with coconut oil or a vegan butter substitute and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
Conclusion
Peach Almond Oatmeal Breakfast Cookies offer a delightful blend of seasonal flavors in a healthy, easy-to-grab format. Whether you’re savoring them hot from the oven or enjoying them the next day, they are sure to become a favorite. The natural sweetness and nutrient-density make them a guilt-free choice, perfect for those crisp autumn mornings or an anytime snack. With minimal effort and maximum flavor, they promise to bring a little sunshine to your table.
More Recipes Suggestions and Combinations
If you’re fond of these cookies, there are countless variations to explore. Try adding dried cranberries or raisins for an additional burst of flavor. Swap peaches with apples for an apple-cinnamon version perfect for fall. Or experiment with different nuts and spices to create a unique twist.
Pair these cookies with a warm cup of herbal tea or a glass of almond milk to enhance their flavors. If you’re preparing a breakfast spread, consider serving them alongside a fruit salad or a creamy yogurt parfait. The possibilities are endless, and customizing them to suit your preferences is part of the fun.
Peach Almond Oatmeal Breakfast Cookies
Ingredients
Method
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, whole wheat flour, baking powder, cinnamon, and salt.
- In another bowl, whisk the melted butter, egg, and vanilla extract. Then stir in the honey.
- Combine the wet and dry ingredients until just mixed.
- Fold in the diced peaches and sliced almonds.
- Drop rounded scoops of dough onto the prepared baking sheet and flatten to desired thickness.
- Bake for 12-15 minutes, or until edges turn light golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
