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Peaches and Cream Oatmeal Breakfast Cookies

Cookies for breakfast anyone?! Peaches and oatmeal are combined together in a delicious peach oatmeal breakfast cookie!

Peaches and Cream Baked Oatmeal Breakfast Cookies-

The taste of peaches and cream oatmeal in this peach oatmeal breakfast cookie is a delicious breakfast treat!

Really this is a must try. Kids and adults love cookies for breakfast. 

Peaches and Cream Baked Oatmeal Breakfast Cookies__

Do you need easy breakfasts that everyone can just grab and eat whenever they need or want to? 

Breakfast cookies make a great quick and easy make ahead breakfast. 

These are perfect for summer mornings or busy school days. They freeze great, so make a double batch and stock your freezer for those busy mornings that we all have.

Peaches and Cream Baked Oatmeal Breakfast Cookies_

My family loves breakfast cookies. I mean really who doesn’t love eating a cookie for breakfast?! But these are not regular cookies. These are more of a healthy hearty, you really can eat it for breakfast, type cookie.

Since the version I am sharing today uses fresh peaches it is perfect for this time of year. These really are a must try.

Do you love the idea of cookies for breakfast? Here are a few more of our favorite oatmeal breakfast cookies. 

Peaches and Cream Baked Oatmeal Breakfast Cookies

Yield: 10 servings

Peaches and Cream Oatmeal Breakfast Cookies

Peaches and Cream Oatmeal Breakfast Cookies

Peaches and Cream Oatmeal Breakfast Cookies are a quick and easy make ahead breakfast!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 3 cups quick cooking oats (Use gf oats for a gluten free version)
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1/4 cup cream (or 1/4 more milk, but cream will give it more of that peaches and cream taste)
  • 2 tablespoons butter, melted
  • 2 eggs
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla
  • 2 peaches, peeled and chopped

Instructions

  1. Mix all ingredients together and stir well.
  2. Let set for 5 minutes.
  3. The batter is not as thick as a normal cookie batter.
  4. Drop by the spoonful onto greased cookie sheets.
  5. Bake at 350 for 10 minutes.
  6. Enjoy warm or let cool and refrigerate or freeze for future use.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 301mgCarbohydrates: 30gFiber: 3gSugar: 12gProtein: 5g
Originally posted August 2014. Updated July 2020. 

Lynn's Kitchen Adventures

Comments

  1. These look amazing!! Any ideas on how to make them in high altitude? I live outside of Denver and have the most trouble with cookies! Thanks!

    • I have never cooked at high altitude. What do cookies usually do and how do you have to adjust them? These don’t have flour in them so they don’t act quite the same as a regular cookie? Have you ever made any of my baked oatmeal recipes? These are very similar to those, if baked oatmeal works, I am thinking these might too.

      • My recipes say to add an additional two teaspoons of flour and one teaspoon of water. These might work as they are since the is no flour. I’ll try them out and let you know!

  2. These cookies really look and sound terrific, Lynn! Will definitely share later. 🙂

    Shirley

  3. Thanks for the new flavor – I am looking forward to trying it. I made the banana ones and my family thought they were really good. We also really like your baked oatmeal recipes!

  4. Amazing!! super simple also. I think I’ll be using this recipe quite often 🙂

  5. Have you tried this with canned or frozen peaches? It sounds very good.

  6. If you did freeze them to thaw them would you microwave or just leave out?

    • We do both. You can just leave them, that is how we do it for a snack or lunchbox type thing. But if my kids eat them for breakfast they usually take them straight from the freezer and microwave them to defrost them/warm them up. I hope you enjoy them!

  7. Mine didn’t turn out right. I don’t know what happened, I thought I followed the recipe exactly. The cookie “dough” seemed very wet, and when I tried to scoop it onto the cookie sheet, it just sort of ran into loose puddles. After baking they were still very loose and didn’t hold together like a cookie. We ended up eating them with a spoon and they were still very tasty.

    • I a sorry that they did not set up for you. They are a moist batter, not quite stiff like a regular cookie batter. Did you use quick oats? If you liked the way they tasted, you could just cut back on the liquid next time and that would probably help.

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