This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for an easy make-ahead breakfast, these soft peach breakfast cookies are a fun change from muffins, baked oatmeal, or overnight oats.
Made with wholesome oats, peaches, egg whites, and a scoop of vanilla protein powder, they come together quickly in the blender (affiliate link) and bake in about 10 minutes. They’re lightly sweetened, warmly spiced with cinnamon and nutmeg, and perfect for busy mornings when you need something you can grab on your way out the door.
I like making a batch on the weekend, storing them in the refrigerator, and pairing one with coffee and a little Greek yogurt or fresh fruit for a simple breakfast.
Table of Contents
Why You’ll Love These Breakfast Cookies
- Easy blender recipe with minimal cleanup
- Great for meal prep
- Naturally low in fat
- Portable grab-and-go breakfast
- Freezer friendly
- Delicious warm or cold
Ingredients and Substitutions
- Old-fashioned rolled oats – The hearty base of the cookies. If needed, use certified gluten-free oats. Quick oats will work, though the texture will be a little softer.
- Peaches – Fresh peaches are wonderful when in season, but thawed frozen peaches (without added sugar) work just as well.
- Egg whites – Help bind the cookies while keeping them light. Liquid egg whites are a convenient shortcut.
- Vanilla protein powder – Adds protein and structure. Use your favorite vanilla protein powder. If yours is already sweetened, you may want to reduce the sweetener slightly.
- No-calorie sweetener – I used Truvia (affiliate link), but monk fruit sweetener, erythritol blends, or your preferred sweetener all work. You can also substitute a small amount of sugar or maple syrup if you prefer (nutrition will change).
- Baking powder – Gives the cookies a little lift.
- Ground cinnamon – Adds warmth and complements the peaches beautifully.
- Ground nutmeg – Just a touch deepens the flavor.
- Salt – Balances the sweetness.
How to Make Peach Breakfast Blender Cookies
Step 1: Preheat the oven to 350°F. Line a baking sheet (affiliate link) with parchment paper or a silicone baking mat.
Step 2: Pulse 1-½ cups of the oats in a blender until they resemble coarse oat flour (affiliate link).
Step 3: Add half the peaches, the egg whites, protein powder, sweetener, baking powder, cinnamon, nutmeg, salt, and 2 tablespoons water. Blend until smooth.
Step 4: Stir in the remaining oats and chopped peaches.
Step 5: Scoop the batter into 6 mounds (about 1/4 cup each) on the prepared baking sheet (affiliate link) and flatten slightly.
Step 6: Bake for 10 to 12 minutes, or until the centers are set.
Step 7: Cool completely on a wire rack before storing.
How Many Calories and WW Points?
According to my calculations, each cookie has about 142 calories and 0 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
Recipe Tips and Variations
- Leave a few larger peach pieces for extra bursts of fruit.
- Add chopped pecans or walnuts for crunch.
- Stir in a handful of raisins or dried cranberries.
- Add a pinch of ground ginger or cardamom for extra spice.
- Nectarines work beautifully in place of peaches.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days.
They also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave (affiliate link) for 15 to 20 seconds before eating.
If you’ve made these Peach Breakfast Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low-Fat Peach Breakfast Cookies
Equipment
Ingredients
- 2 cups old-fashioned rolled oats, uncooked (gluten-free, if necessary)
- 1 cup finely chopped peaches (fresh or thawed from frozen with no added sugar)
- 1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
- 1/3 cup (about 1 standard scoop) vanilla protein powder**
- 4 packets no calorie sweetener (such as Truvia (affiliate link))
- 1-1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350F degrees. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- Add 1-1/2 cups oats to blender and pulse until it resembles a coarse flour.
- Add 1/2 cup peaches, egg whites or egg substitute, protein powder, sweetener, baking powder, cinnamon, nutmeg and salt to blender along with 2 tablespoons water and blend until smooth and thoroughly mixed.
- Stir in remaining 1/2 cup oats and 1/2 cup peaches.
- Pour cookie batter into 6 mounds (about 1/3 cup each) and space evenly on cookie sheet. Flatten slightly with the back of a spoon. (These will be large cookies.)
- Bake about 10 – 12 minutes, or until a toothpick inserted in the center of a cookie comes out clean.
- Remove cookies to a wire rack and cool completely.
- Store in airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) **Use a protein powder that has about 100 calories per serving (usually about 1 ounce or 1 full scoop). That serving is equal to about 1/3 cup. I like these cookies with fresh peaches, but you can also use peaches with no added sugar that have been thawed from frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less (affiliate link) by Lisa Lillien
Frequently Asked Questions
Do these taste like regular cookies?
Not really. They’re soft, lightly sweet, and filling—more like a portable bowl of baked oatmeal than a traditional dessert cookie.
Can I make them without a blender?
Yes. You can grind the oats in a food processor (affiliate link) or simply use oat flour (affiliate link) instead. Mix everything together by hand and fold in the remaining oats and peaches.
Can I use canned peaches?
Yes, as long as they’re packed in juice (not heavy syrup). Drain them well and pat dry before chopping.
Can I freeze these?
Absolutely. They freeze very well and make an easy grab-and-go breakfast.
More Make-Ahead Breakfast Recipes You’ll Love
- Blueberry Overnight Oats
A simple, meal-prep breakfast that comes together the night before. - Oprah’s Healthy Apple Oat Breakfast Cookies
Soft, chewy cookies perfect for breakfast or snacks. - Crock Pot Carrot Cake Baked Oatmeal
Cozy, hearty, and ideal for feeding the family. - Banana Oatmeal Cookies
Naturally sweetened cookies that double as breakfast. - Easy Summer Muesli
A no-cook cereal with oats, fruit, and yogurt that’s perfect for warm mornings.
Can you use 4 whole eggs when making this recipe? Or 2 whole eggs and 2 egg whites
Hi Andrea, you can use either 2 whole eggs and 2 egg whites or 3 whole eggs. ~Martha
I put a tsp of peach all fruit spread on mine when I eat them. Really good. Next time I make them, I’ll mix some of the spread with the reserved peaches.
Do you have to grind the oats?
No, Linda, everything gets ground up together in the blender. Hope this helps! ~Martha
Do you think frozen mango would work? I don’t have any peaches and I really want to try this.
Hi Gillian, I’ve only tried them with peaches, but think it should work. If you try them let us know how they turn out. ~Martha
It did work. I will add more sweetener next time and try some other fruits. They turned out a nice size. I put banana on it to sweeten it.
Thanks for letting me know Gillian! ~Martha