Smuggled a few of these into the movie theatre last night for Sam and me! They’re such a great way to take advantage of this year’s gorgeous Ontario peach crop!
Peach Pie Oatmeal Cookies
- 1 cup instant oats (gluten-free)
- 3/4 cup flour (I used President’s Choice Gluten-Free All-Purpose Flour Blend — contains tapioca, potato and corn)
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut oil or butter (I used butter this time), melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp almond extract (could substitute with vanilla extract, in a pinch)
- 1/2 cup liquid honey* (I used organic, unpasteurized)
- 1/2 cup finely diced peaches (I used fresh peaches, but drained canned peaches will work, as will thawed frozen peaches)
DIRECTIONS: To start, take egg out of fridge and crack into small bowl — to allow for speedier warming. Melt butter in a metal measuring cup (or similar) dipped into a small pot of boiling water. Set aside to cool.
In a small to medium mixing bowl, whisk together the oats, flour, cinnamon, baking powder, and salt. In a separate medium to large mixing bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches with a spatula. Chill dough in bowl for at least 45 minutes.**
Once dough is chilled, preheat oven to 325 degrees Fahrenheit, and line a baking sheet (or two, depending on their size) with parchment paper. Using a spoon and spatula, drop the cookie dough into 16 rounded scoops onto the prepared sheet(s), ensuring that the mounds are as tall as they are wide. (I pressed mine down a bit with a fork.) Bake for 11-14 minutes. (Mine took a bit longer. Best to keep an eye on them and start checking the bottoms nearing the end of the baking period — to see when they become that nice, golden brown.) Cool on the pan(s) for about 10 minutes before turning cookies out onto a wire cooling rack.
*Do not serve liquid honey to children under one year of age, as giving honey in any form could cause infant botulism.
**Because of the moisture in the recipe, you must chill the cookie dough beforehand. However, if you chill the dough for more than an hour or two, the cookies won’t spread as much while baking. 30 minutes is the minimum chilling time allowable, according to the recipe’s creator.
NUTRITIONAL INFORMATION: Unavailable.
- A bit more involved than my old, not-so-good-for-you cookie recipes. Not crisp or crunchy like a traditional cookie. More savory than sweet. Would definitely make again!
- This recipe requires a bit of patience and is probably best suited for a somewhat seasoned baker. Have to keep an eye on these cookies during the last 5 minutes of baking, keeping in mind that they may require more time — depending on your oven. I used a grill spatula to keep peeking under them — to determine when the bottoms were fully baked.
- While your dough is chilling, clean up your kitchen and prepare your cookie sheets with parchment paper. This way, by the time everything has finished baking, you have relatively little left to do!
- Source: Adapted from Amy’s Healthy Baking