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These are sort of like pancake meets cookie – they’re great served warm off the griddle or wrapped and packed for a lunch. Makes 36 cookies.


  • 1 1/4 cups skim milk, heated to just below a simmer

  • 1 1/2 cups regular oats

  • 2 x large eggs, whisked

  • 1 tbsp vegetable oil

  • 1/3 cup maple syrup

  • 1/4 cup whole wheat flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 tsp cinnamon

  • 1 cup peeled and diced peaches

  • 1/2 cup sliced almonds


  • 1.

    Pour hot milk over oats, stir and let cool for 15 minutes. Stir in eggs, oil and maple syrup. In a separate bowl, stir flour, baking powder, salt and cinnamon to combine. Add flour to oat mixture and blend. Stir in peaches and almonds.

  • 2.

    Heat a griddle over medium heat and grease lightly. Spoon a generous tablespoonful of batter onto griddle and spread gently to flatten (or use a pancake ring). Cook until browned, about 3 minutes, then turn and cook 2 minutes more.

  • 3.

    Enjoy griddle cookies warm or store refrigerated for up to 2 days. Griddle cookies can be reheated in the microwave for 15 seconds on high.

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Posted by MoReport