If you're watching the sugar in your diet, these naturally sweetened breakfast cookies with oats, almond butter, and summer fresh peaches make a hearty morning meal.
I can't turn down breakfast cookies of any kind, especially when they're packed with oats and fruit. It's the hearty texture and natural sweetness with a cup of morning coffee I can't resist.
And since fruit is abundance this time of year, summer fresh peaches get tossed into the cookie dough this breakfast cookie round.
It goes without saying that eating a peach all by itself is best. The problem is that I tend to buy more than just the two of us can eat, so chopping up over-ripe peaches into a breakfast cookie is a terrific use for less than prime time fruit, and adds that natural sweetness I'm looking for.
Also added to my mixing bowl is almond flour and almond butter. I was looking for a gluten-free cookie and the almond flour along with oats (I purchase oats that are identified as gluten-free), give this cookie a sweet and nutty flavor.
This probably isn't my best cookie photo ever, but you can see the chunks of peaches floating around in my breakfast cookies. One or two of these with a cup of coffee or glass of milk makes a substantial and healthy breakfast for sure.
Swap any summer fresh fruit you'd like in this breakfast cookie recipe. Berries, blueberries, and apples will all make a naturally sweet morning cookie. Add chopped almonds if you're willing to bump up the calorie count.
Naturally Sweetened Breakfast Cookies with Oats, Almond and Peaches
- 2 cups oats
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 large eggs
- ½ cup almond butter
- 8 ounces no sugar applesauce
- 1 cup peaches, diced
- Preheat the oven to 375 and spray a non-stick baking sheet with cooking spray.
- Combine oats, almond flour, baking soda, and cinnamon in a large bowl.
- Combine vanilla, eggs, almond butter, and applesauce in another bowl, then mix the wet ingredients with the dried ingredients until well-combined.
- Fold in the peaches and using a small ice cream scoop, scoop onto the baking sheet and lightly flatten into a circle.
- Bake for 12 - 15 minutes until cooked through.
FYI - There are products I've used to make these healthy breakfast cookies that you might be interested in purchasing like this non-stick silicone baking mat and these Calphalon Baking Sheets. If you decide to make a purchase, Amazon will pay me a commission for it. This doesn't cost you anything additional. These commissions help support the cost of authoring this blog, so thank you!
