Skip to Content

Healthy Peach Oatmeal Cookies

Healthy Peach Oatmeal Cookies made with 5 basic ingredients! These sweet, chewy, soft cookies are so easy to prepare, and don’t require a stand mixer, flour, butter, sugar, or eggs! They are vegan, dairy-free and refined sugar-free but you’d never guess it!

Peach oatmeal cookies on a baking sheet, fresh out of the oven with fresh peaches to the side.

If you’ve made my 5-Ingredient Healthy Blueberry Oatmeal Cookies, Healthy Strawberry Oatmeal Cookies or my Healthy 6-Ingredient Apple Oatmeal Cookies, you already know what we’re dabbling into today.

Fresh fruit pairs so famously with oatmeal and these healthy cookies are reminiscent of peach crisp or delicious peach cobbler. Kind of like an oatmeal cookie peach cobbler. All that’s missing is a streusel topping. 

These soft and chewy peach cookies are made with very basic ingredients: Ripe bananas, pure maple syrup, unsweetened almond butter, oats, and ripe peaches.

I like tossing in a little bit of sea salt to level up all of the flavors and sometimes some ground cinnamon too.

The best part about this recipe is the very short wait time. All of the ingredients get mixed up in a mixing bowl by hand, then baked in the oven. This means no fancy equipment, no chilling the dough, and zero fuss!

Plus, there is no all-purpose flour or mixing a flour mixture into cream butter with an electric mixer.

Plate of peach cookies on a plate, ready to enjoy.

The cookies are so easy to make that they are the perfect baking project for kids, yet humans of all ages find them remarkably tasty.

The feedback I always get from my cookie recipes like this is it’s difficult to stop at one. So be forewarned! 

If you were a fan of the peaches n’ cream oatmeal packets (I was probably the number one purchaser of them), these cookies are definitely a must make.

Finished peach cookies on a baking sheet, fresh out of the oven.

Let’s discuss the simple ingredients for these healthy peach oatmeal cookies.

Ingredients for Peach Oatmeal Cookies:

Ripe Bananas: Ripe bananas account for moisture, volume and sweetness in this simple cookie recipe.

Be sure to use bananas that have a lot of brown spots and seem too ripe to just eat willy nilly. This is how you know they will be sweet enough and moist enough to produce the absolute best results. 

If you don’t like the flavor of bananas or you’re allergic to bananas, you can replace them with 2/3 cup of applesauce.

If you use applesauce, the cookies won’t taste as sweet so I’d recommend adding 1 to 2 tablespoons of regular white sugar or brown sugar to make up for the loss of sweetness.

Pure Maple Syrup: Although the bananas bring natural sweetness to the cookies, I add some pure maple syrup to make them extra sweet cookies.

If you’re looking for a lower sugar option, cut the amount down to two tablespoons.

Unsweetened Creamy Almond Butter: The glue that binds it all together is creamy almond butter.

Other nut butters and seed butters like peanut butter and sunflower seed butter will work too but I think almond butter tastes the best when paired with peaches. 

Just be sure to use well-stirred nut butter that is thick and sticky and doesn’t have a lot of oil separation.

Quick Oats or Rolled Oats: Any type of oats except for steel cut oats works here. That means, old-fashioned rolled oats, quick oats, and instant oats are all welcome. 

You’ll need two cups oatmeal, and be sure to use certified gluten-free oats if you need the cookies to be gluten-free. I use sprouted gluten-free oats.

Ripe Peaches: Fresh peaches are the reason we’re all here, right? One large ripe peach gets peeled and chopped into small chunks to mix into these delicious peach cookies.

Be sure to use sweet peaches that are nice and juicy, as underripe peaches won’t taste as sweet or and have a harder texture.

Sea Salt: A pinch of salt levels up the flavors of the peach cookies so that they taste rich and glamorous.

Optional Additions:

  • 1/2 teaspoon ground cinnamon if you love warm cinnamon flavor
  • 1/2 cup to 1 cup white chocolate chips or semisweet chocolate chips if you’re a chocolate lover. White chocolate chips result in a peaches and cream cookies vibe.
  • 1 tsp vanilla extract if you have it on hand and enjoy warm vanilla flavor.
  • 1/4 teaspoon of almond extract because it works so well with fresh peaches. 
  • A pinch of fresh ground nutmeg is amazing in these cookies if you’re a nutmeg fan.

Now that we’ve covered the healthy ingredients list, let’s bake some peach cookies.

Cookie sheet with fresh peach oatmeal cookies fresh out of the oven.

How to Make Peach Oatmeal Cookies:

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. If you don’t have parchment paper on hand, spray the baking sheet with cooking spray.

Mash the bananas into a large mixing bowl until smooth and creamy.

Mashed bananas in a red mixing bowl.

Add in the almond butter and pure maple syrup and mix all the wet ingredients together until a thick, sticky creamy substance forms.

Mashed bananas in a mixing bowl with almond butter and pure maple syrup, ready to be mixed together.

Pour in the oats and sea salt (dry ingredients) and mix well until a thick dough forms. Finally, gently stir in the chopped peaches.

Red mixing bowl of an oatmeal mixture with peaches ready to be mixed in

Spoon the peach mixture onto the prepared cookie sheet, forming any size cookies you like. The cookies will remain the same size and shape as the way they start, so shape cookie dough accordingly.

peach oatmeal cookie dough on a parchment lined baking sheet, ready to go into the oven.

I like making enormous cookies, but you can absolutely make small cookies too.

Bake for 10 to 15 minutes, or until the cookies are lightly golden brown around the edges and feel set up when poked.

Smaller cookies require less time (8 to 10 minutes), whereas larger cookies require more time (12 to 15 minutes). 

Allow the cookies to cool to room temperature before removing them from the cookie sheet.

Serve and enjoy!

Baking sheet with large peach cookies on it, fresh out of the oven and two fresh peaches in the background.

Store cookies in an airtight container in the refrigerator for up to 5 days. The cookies freeze very well! Freeze them in a large zip lock bag for up to 3 months.

It is fine to leave the cookies at room temperature for 2 days, but past that I would move them to the refrigerator, especially if your house stays fairly warm.

For a decadent dessert, serve this delicious peach recipe with a scoop of vanilla ice cream and fresh juicy peaches.

One peach cookie on a white plate with a plate of more peach cookies in the background.

And that’s it! An easy peach cookies recipe that you’ll want to put on repeat over and over. 

Whip it up for a grab and go breakfast for busy mornings or to keep on hand for a simple snack every single day. 

The next time you’re craving a wholesome treat, these healthy peach cookies are a great substitute for regular cookies.

If you love recipes with oats, also try out these fan favorites.

More Healthy Oatmeal Treats:

Peaches + oatmeal = true love.

Peach oatmeal cookies on a baking sheet, fresh out of the oven with fresh peaches to the side.
Print Recipe Pin Recipe Save Recipe
3.42 from 124 votes

Healthy Peach Oatmeal Cookies

Fresh peach cookies made without flour, butter, or sugar! These easy 5-ingredient Peach Oatmeal Cookies are soft, chewy, and make such a lovely snack!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies
Cuisine: American
Servings: 12 Cookies
Calories: 174kcal
Author: Julia

Ingredients

  • 2 ripe bananas mashed (⅔ cup)
  • ¼ cup (60 ml) pure maple syrup
  • 2/3 cup (160 g) unsweetened almond butter
  • 2 cups (180 g) quick oats
  • 1/2 tsp sea salt
  • 1 large ripe peach chopped into small chunks (about 1 cup)

Optional Additions:

  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. If you don't have parchment paper on hand, spray the baking sheet with cooking spray.Mash the bananas into a large mixing bowl until smooth and most of the lumps are out.Add in the almond butter and pure maple syrup and mix all the wet ingredients together until a thick, sticky creamy substance forms.Pour in the oats and sea salt (dry ingredients) and mix well until a thick dough forms.Finally, gently stir in the chopped peaches.Spoon the peach mixture onto the prepared cookie sheet, forming any size cookies you like. The cookies will remain the same size and shape as the way they start, so shape cookie dough accordingly. I like making enormous cookies, but you can absolutely make small cookies too. Bake for 10 to 15 minutes, or until the cookies are lightly golden brown around the edges and feel set up when poked.Smaller cookies require less time (8 to 10 minutes), whereas larger cookies require more time (12 to 15 minutes). Allow the cookies to cool to room temperature before removing them from the cookie sheet. Serve and enjoy!

Notes

Store cookies in an airtight container in the refrigerator for up to 5 days. The cookies freeze very well! Freeze them in a large zip lock bag for up to 3 months.
You can replace the ripe bananas with 2/3 cup of unsweetened applesauce if you prefer. The flavor won’t be as sweet but you can add 1 to 2 tablespoons of brown sugar to make up for the loss of sweetness.

Nutrition

Serving: 1Cookie (of 12) | Calories: 174kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 131mg | Fiber: 3g | Sugar: 9g

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Katie Allum

Thursday 15th of February 2024

Yum! These came out perfectly. My 3yr old approves. I used Granola Butter and canned peaches. I look forward to these with ripe peaches this summer!

This site uses Akismet to reduce spam. Learn how your comment data is processed.