Ingredients
Units
Scale
- 1 cup instant oats
- 3/4 cup flour (you can use gf, wouldn’t recommend almond flour)
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp coconut oil, melted
- 1 large banana or 1 1/2 bananas, mashed, room temperature
- 1 tsp almond extract
- 4 tbsp maple syrup or brown sugar (optional)
- 1/2 cup diced peaches
Instructions
- 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.
- 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)
- 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