One of my favorite breakfast foods growing up was peaches and cream instant oatmeal. I have memories of being at my Grandma’s house and singing “peaches and cream, oh what a dream” as she made some for me. Thinking about it now makes me smile. As I got older, stopped eating dairy and highly processed foods in favor of more organic options, peaches and cream oatmeal became a comfort food of my past. *wipes away tiny tear*
This past weekend, I dehydrated some peaches and apples and I thought it would be the perfect time to adapt my oatmeal raisin cookie recipe into peaches! Of course, you don’t have to dehydrate your own fruit, you can buy dried peaches and apples at the store. You can also forgo the apples and use 1¾ chopped dried peaches. Remember to check the sugar content before you rehydrate the peaches; if your peaches are already sweetened, then omit the brown sugar in that step.
I like the texture that applesauce provides, but if you want to try to make a crunchier cookie, you can use 1 cup of coconut oil and omit the applesauce. I am using coconut oil and applesauce to replace butter, so I am sure you can try this recipe with Earth Balance buttery spread or some other similar vegan product.
Okay, I just ate one of these cookies and I am filled with happiness! There is a little room for improvement (I’m thinking maybe adding some peach jam into the mixture), but overall, I’d say my cookie experiment was a success.
Next day update: These cookies with vanilla cashew ice cream are AMAZING! Peaches and cream indeed! I still stand by my idea of amping up the peach flavor with a peach jam/preserve, but seriously, they are so good as they are.
Happy baking, friends!
Oatmeal Peach Cookies
- 2 cup unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup coconut oil
- 1/2 cup unsweetened applesauce
- 1/2 cup sugar (or date sugar)
- 1/2 cup brown sugar
- 2 fake eggs- 1 tablespoon Ener-G egg replacer + 1/4 cup water
- 2 teaspoons vanilla
- 3 cups old fashioned oats (not quick cook)
- 1 ¼ cup dried peaches, chopped
- 1/2 cup dried apples, chopped
- 1/4 cup vanilla almond milk
Gather together all of your ingredients. Chop the dried fruit. Pour about 1/4 cup of vanilla almond milk (or milk alternative of your choice) into a bowl along with 1/2 to 1 teaspoon of brown sugar and mix in the peaches. Set aside.
Preheat your oven to 350°F.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of your stand mixer, or another large mixing bowl, cream together the coconut oil and sugars until fluffy. Add the applesauce and blend until fully incorporated.
Add vanilla and fake egg, one at a time, and mix until well blended.
If you are using a stand mixer, switch from the whisk to the paddle attachment. Add the flour mixture to the creamed mixture. Mix well.
Add oats and all the dried fruit; stir to incorporate.
Drop by rounded spoonful onto ungreased cookie sheet.
Bake for 11 to 13 minutes, until golden. Be sure to check the bottoms, you don’t want them to burn.
Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Yield: 30-36 cookies