Name: Peach Cobbler Breakfast Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ripe banana, mashed; 3/4 cup cottage cheese; 2 tbsp maple syrup; 1 tsp vanilla extract; 1 1/4 cups rolled oats; 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 firm ripe peach, peeled and finely diced; 2 tbsp rolled oats; 1 tbsp coconut sugar or brown sugar; 1/4 tsp ground cinnamon; 1 tbsp melted coconut oil or butter

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These Peach Cobbler Breakfast Cookies are a warm and cozy twist on morning treats. Inspired by the comforting flavors of peach cobbler, they bring together juicy fruit, creamy cottage cheese, and hearty oats, all topped with a crunchy cinnamon oat sprinkle. I love making them for those busy mornings when I want something nourishing but still a little indulgent.

Peach Cobbler Breakfast Cookies

Why You’ll Love This Recipe

I enjoy how these cookies combine wholesome ingredients with a dessert-like flavor. The banana and cottage cheese create a soft, moist texture without needing any added butter or heavy oils in the base. They’re naturally sweetened, easy to prep in just one bowl, and ideal for grab-and-go breakfasts. Plus, that cinnamon oat topping gives a nice crunch and bakery-style touch that makes them feel extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
1 ripe banana, mashed
3/4 cup cottage cheese
2 tbsp maple syrup
1 tsp vanilla extract
1 1/4 cups rolled oats
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 firm ripe peach, peeled and very finely diced

For the Topping:
2 tbsp rolled oats
1 tbsp coconut sugar or brown sugar
1/4 tsp ground cinnamon
1 tbsp melted coconut oil or butter

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
For the topping, I mix the oats, sugar, cinnamon, and melted coconut oil or butter in a small bowl and set it aside.
In a large bowl, I combine the mashed banana, cottage cheese, maple syrup, and vanilla until smooth.
Then I stir in the oats, baking powder, cinnamon, and salt until just combined.
I gently fold in the finely diced peach, making sure it’s evenly spread throughout the mixture.
Using a tablespoon, I scoop out the dough onto the prepared baking sheet and lightly flatten each cookie.
I top each one with a small sprinkle of the oat topping.
They bake for 16 to 20 minutes until golden on the edges and firm to the touch.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields 12 cookies.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I like to switch it up sometimes by adding a pinch of nutmeg for extra warmth or swapping in diced nectarines or plums if I’m out of peaches. A handful of chopped nuts like pecans or walnuts adds crunch, and if I want extra protein, I mix in a spoonful of chia or flax seeds into the batter.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, I freeze them in a sealed bag for up to 2 months. To reheat, I pop them in the microwave for about 15 seconds or warm them in a toaster oven for a freshly-baked feel.

FAQs

How ripe should the banana be for this recipe?

I like using a banana that’s spotty and soft—it adds natural sweetness and blends easily into the batter.

Can I substitute the cottage cheese?

Yes, I’ve tried swapping it with Greek yogurt or ricotta cheese with good results. Just keep the texture in mind—Greek yogurt is tangier and a bit less rich.

Are these cookies gluten-free?

If I use certified gluten-free oats, then yes—this recipe is naturally gluten-free.

Can I make these vegan?

I haven’t tried it, but replacing the cottage cheese with a dairy-free yogurt and using a flax egg instead of the banana might work. Just keep an eye on the texture.

Do the cookies stay soft or get crunchy?

These cookies stay soft and cakey, especially with the banana and cottage cheese in the mix. The topping adds a little crisp bite on top, which I really enjoy.

Conclusion

Peach Cobbler Breakfast Cookies are one of my go-to morning treats when I want something cozy, fruity, and satisfying without the fuss. They’re easy to whip up, kid-approved, and freezer-friendly—which makes them perfect for planning ahead. Whether it’s for school mornings or slow weekends, I always feel good pulling a batch of these out of the oven.