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Vegan Peach Oatmeal Cookies









Growing up, oatmeal cookies always got a bad wrap. I’m not sure as to why that was, but I always liked them and I’m not even a “raisin” person lol. I’d say they were comparable to the orange popsicles that nobody wanted and were always left at the end when the box was empty. 


If you’re one of those with an aversion to all oatmeal cookies, this recipe will change you mind in minutes!!


With an abundance of fruit thriving in the summer, I’m always throwing it in anywhere and everywhere. Smoothies, pies, popsicles, and especially.. oatmeal cookies!! However, cookies are a hard concept to integrate fresh fruit into. Like all baked goods if you add too much fruit you’ll throw off the moisture content and you’ll be just left with a mushy texture. However, with oatmeal cookies, I feel as though there is more flexibility as the oats will absorb excess moister. 


This recipe was created over a year ago, but it’s evolved to be one of my personal favorites! Like all oatmeal cookie recipes, it’s quick, easy, affordable, had minimal ingredients and it just a staple concept. 







What I love about this recipe is that it’s all of the above, packs tons of flavor, no dairy, no eggs, you can remove the added maple syrup, utilizes coconut oil versus butter, will save your spoiling bananas and peaches, seasonal, can be made in minutes, and is perfect if you’re craving something slightly sweet for breakfast!




If you’re searching for that perf effortless oatmeal cookie, these vegan Peach Oatmeal Cookies are it!












Why this recipe is great: 





Minimal ingredients
Naturally sweet
Can be packed with protein powder for a boost!
Paired with ice cream to make it more indulgent
Made with bourbon for an adult version
Packed with a variety of fruits














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Vegan Peach Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Gabrielle
  • Total Time: 20 minutes
  • Yield: 8- 10 cookie medium size cookies 1x


Units Scale


  1. Preheat the oven to 325. Whisk together all of the dry ingredients: oats, flour, ginger, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the wet ingredients: melted coconut oil, optional maple syrup or brown sugar, banana, and almond extract.
  2. Add the flour mixture to the wet ingredients, stirring just until incorporated. Fold in the diced peaches. Chill for at least 45 minutes. (optional, I didn’t with a batch and they were fine)
  3. Using a spoon and spatula, drop the cookie dough into 6-8 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 8-10 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack. If they feel soft at first they’ll harden as they cool. If you overcook them they can be too dry.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Cuisine: Dessert








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  1. Gillian C Cannell says:

    We had a pretty dubious experience with the Vegan Peach Oatmeal Cookies! I watched the video and followed the recipe, substituting brown sugar as had been mentioned in the video, and also GF flour as noted in the recipe. The dough was very very thick and it was difficult to fold in the fresh peaches. I used an ice-cream scoop to measure the right amounts of the mixture onto the cookie sheet and left each cookie as tall as wide, as instructed. My oven is very accurate and I baked the first six cookies at 325 for 10 mins. The surprise was that the cookies never melted down or changed in any visible way but remained in their humped up shape, more like buns than cookies. They were crisp to touch, but later we discovered they were not cooked through at the center – they weighed a ton. I made another batch, this time using much less dough per cookie and pressing them flatter on the cookie sheet. This time they looked more like cookies, at least, and seemed a more manageable size and weight. We did not enjoy these much and neither did our adult children. Stored in the refrigerator, the next day the peach pieces had shriveled. Altogether, I think the recipe needs some adjustment of proportions – it is too heavy, and the cookies have a very short life due to using fresh peaches.

    1. Hi Gillian, Oats can be a struggle to work with sometimes. If the oats sit for too long with the batter they absorb excess moisture and are more dry or don’t spread at all. We’ll test this recipe again as it’s one of the first produced back in 2014.

  2. My girls loved these cookies. We made them together after Kindi. I didn’t have banana so I used applesauce. I’m not sure if this is an appropriate substitute but I think it worked out OK. We also used GF flour. They baked up just fine.

  3. The video shows brown sugar and the ingredients list doesn’t. Also where is the maple syrup optional? In place of something or just additional? It also says prepared sheet but you didn’t say how to prepare it. The video has parchment paper so I guess that?

    1. Gabrielle says:

      Hi Kelly, The video captures brown sugar and says optional in captions. If you want to add maple syrup instead, you’re welcome to. You don’t have to use either. You don’t have to use parchment paper, but it’s always recommended with baking.

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