Step 1

Wash the fruits if necessary and cut the peach into small cubes. Set aside. These fruits are best used fresh (and ripe) because of their extra flavor and juiciness, but you could also use frozen fruits.

Step 2

Cover the oats with water and let them soak for 10 minutes, then discard the water and let them drain through a sieve while preparing the rest.

Step 3

If you want your oatmeal cookies crispier, don’t soak the oats. Just add them along with the flour.

Step 4

Mix the apple sauce and the flax seeds – this combination is acting like an egg substitution is the best solution for making eggless oatmeal cookies.

Step 5

To the apple sauce and flax seed mixture add the salt, oil, stevia (or your favorite sweetener) the flour, and the oats (soaked). Mix gently to combine.

Step 6

At the end add the baking soda+ lemon juice, give it another final gentle mix (don’t overmix), the formation of bubbles will help the cookies puff up a bit. If you prefer hard crisp oatmeal cookies, skip this step. P.S You will see in the recipe video the baking soda and acid added in the middle of the recipe, please disregard that and do as the written recipe suggests.

Step 7

Heat the oven to 360°F. Using a spoon or cookie scoop, drop the cookie dough (about 2 tablespoons) into 14-15 portions onto the lined baking sheet with parchment paper.  Add the peach (small chunks) and blueberries on top.

Step 8

Sprinkle with maple sugar on top. It’s optional, but it helps to form that top crunchy crust). The maple sugar will also add that caramelized yummy look / flavor that makes these healthy oatmeal cookies perfect along with the tartness of the fruits.

Step 9

Bake at 360°F for about 35 minutes.

Step 10

Cool on the pan for 10 minutes before turning out onto a wire rack to cool completely.