[vc_row][vc_column][vc_gallery interval=”3″ images=”12006″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Ingredients:
1 cup (100g) instant oats
¾ cup (90g) whole wheat flour
1 ½ tsp ground cinnamon
1 ½ tsp baking powder
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp almond extract
½ cup honey
½ cup (100g) diced peaches


Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches. Chill for at least 45 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Recipe and photo: Amy’s Healthy Baking[/vc_column_text][/vc_column][/vc_row]