Peach Raspberry Oatmeal Cookies

Living in the country, I am surrounded by an abundance of fresh ready to eat produce, and it’s wonderful!  Last week, my husband took the kids raspberry picking, when a friend offered for us to “take as much as we can”.  I was in heaven, with more raspberries than I could possibly eat.  We stocked our freezer and our tummies.

This week, in our farm share box, we were treated with sweet tree- ripened peaches.  My favorite way to enjoy a peach is just eating it straight-away, juicy and fragrant.  But, again, with an overabundance, I needed to find a way to use up the fruit while they were still at their prime.  The freezer being full of berries, I have little room left for other fruit.

Then my mind came to this recipe, I used to make for my client for a healthy snack.  Perfect! Not too sweet, satisfying and fruity with the addition of peach and raspberries.  The recipe can be easily adapted to suit your personal taste and what fruit/nuts you have on hand or are in season.  Enjoy!

Peach Raspberry Oatmeal Cookie

2 cups rolled oats

1 cup whole wheat flour

½ cup cane juice sugar or honey

½ Tablespoon baking powder

½ cup butter or coconut oil, melted

½ Tablespoon vanilla

½ cup toasted nuts, or almond meal*

1 ripe peach, cut into small bits

½ cup raspberries, frozen

Combine all dry ingredients until well blended. In a separate bowl, combine wet ingredients. Stir wet into dry, combine, and then add peach, nuts and raspberries, folding in gently, until just combined. Work quickly to get the cookies in the oven before the berries defrost, to keep the berries intact. Spoon ping-pong size balls onto a cookie sheet, and flatten.

Bake at 350 for 10-15 minutes, or until beginning to brown on edges. They will dry out as they cool, so unless you like crunchy cookies, don’t overcook.

*leftover from making almond milk