Peachy Oatmeal Cookies

It's been WAY too long since I've had some oatmeal cookies. I wanted to put a little spin on this particular batch, and had some juicy donut peaches from the market that I've been dying to experiment with...sooooo you can see where this is going.

The thing I love about oatmeal cookies is that they are dang delicious no matter the ingredients you throw into the mix. Obviously you need the oats, but you can use any fruit/inside treasures you want! No lie, I made a second batch after this one - and used pecans and bananas instead of peaches...so, so good. Thought about a blueberry/goji berry combo... Even a brighter cookie with pineapple and coconut could be fantastic. Feel me? Let's get creative, people!

These lil guys are simply delicious, refined sugar free, dairy free, and with under 10 clean ingredients, it's a no brainier!

Let's get to it.

Peachy Oatmeal Cookies Ingredients:
90g or 3/4ths cup whole wheat flour (I used Bob's Red Mill)
100g or 1 cup organic rolled oats (can use quick oats too)
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt1 egg at room temp (pro-tip: place an egg inside of a coffee cup filled with hot faucet water for 3-4 minutes and it's ready!)
2 TBSP melted coconut oil1 tsp vanilla extract
1/2 cup local honey1 cup of diced peaches
1 heaping TBSP coconut flakes (this was a last minute addition and so glad I did itttt!)

1. In a small bowl, mix the dry ingredients together (oats, flour, cinna, baking powder, salt)
2. In a medium bowl, whisk the egg, coco oil, and vanilla. Then stir in the honey. 
3. Pour in half the flour/oat mix and stir, then stir in the other half. Fold in the peaches and coconut.
4. Cover with plastic wrap and refrigerate for at least 45 min. You can NOT skip this step! Trust me.
5. Preheat your oven to 325. Line a baking sheet with parchment paper.
6. Make dough balls about 1 1/2 inches wide/tall. This left them soft in the center but not falling apart. They will spread! Makes anywhere from 10-14 cookies depending on how big you want em. I ended up with 12.
7. Bake for 12-14 minutes. Let them cool ON the parchment paper, then transfer to a plate.

*feel free to use a different flour. If you're gluten free, a gluten free flour mix will probably work best. I haven't tested this with pure coconut or almond flour. I personally love the texture and taste even, of whole wheat flour. I digest it just fine and have no problem with bloat. It pairs beautifully with the oats!
*no honey on hand? Swap with maple syrup! You'll probably get a warmer flavor. Yum. Or of course good ol brown sugar or even coconut sugar could work! Texture might be a bit grainy.
*vanilla extract will not make our break your cookie, although it adds suuuuuch a depth of flavor. It's for sure a magic ingredient. If you have another type of extract that matches your flavor profiles, use that!!