Summer Peach & Oat Cookie Pie (health-nut approved)
vegan / oil-free / naturally sweetened
This peach and oat cookie pie tastes just like summer.
Ripe, juicy peaches stewed in lemon zest, vanilla bean, and cinnamon are warming and sweet with just the right amount of summer sunshine popping through. On top, a giant chewy oatmeal cookie with a sprinkle of walnuts rounds out this cookie pie with loads of fun texture. Top it with your favorite vanilla ice cream (I like So Delicious Creamy Cashew), banana soft serve, or some coconut whipped cream for the perfect finale to a summer evening with friends or family.
And–just for an added bonus–this decadent-tasting peach cookie pie is actually quite wholesome. Thanks to the rich but neutral cashew butter base, the cookie topping is completely oil-free (although my taste testers couldn’t tell). The natural sweetness from the fruit means sugar is kept minimal throughout, and the base of the cookie plays up the flavor and texture of the oats–minimizing the role of refined flour and maximizing the nutritional value of the dish. Basically, I love this dish because it satisfies my evening sweet tooth without putting me in a sugar coma. It’s perfect for families, for barbeques, or for anytime the craving hits 🙂
Summer Peach & Oat Cookie Pie
Pre-heat the oven to 375 F and set out a 13x8 baking dish.

Wash and slice peaches into eighths (I never peel them so I recommend keeping the skins on unless you are serving particularly picky eaters). Add them to a medium mixing bowl along with 1/4 cup flour, the zest of 2 lemons, vanilla bean paste, and maple syrup. Mix to coat the peach slices evenly. It's ok if they get mashed up in the process--that just means they're ripe and delicious! Add the filling to the baking dish.

Now add the dry ingredients for the cookie topping (jumbo oats, oat flour, flour, cinnamon, baking soda) to the same bowl and mix to combine.
Add the wet ingredients (cashew butter, almond milk, applesauce, and maple syrup) straight into the bowl. Mix to combine. Then add the dry ingredients, and mix again. The batter will look like thick oatmeal cookie batter. Spread the cookie batter out over the filling. Top with some walnuts for an extra if that makes your heart as happy as it makes mine (if not, it's delicious without them too).

Bake at 375 F for 25 minutes.
Top with vanilla cashew ice cream, coconut whip cream, banana "ice cream", or even a banana protein "ice cream"! The options are endless.
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Servings 8
- Amount Per Serving
- Calories 305
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 2g10%
- Cholesterol 0mg
- Sodium 120mg5%
- Potassium 493mg15%
- Total Carbohydrate 54g18%
- Dietary Fiber 7g29%
- Sugars 24g
- Protein 7g15%
- Vitamin A 13%
- Vitamin C 16%
- Calcium 7%
- Iron 18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre-heat the oven to 375 F and set out a 13x8 baking dish.

Wash and slice peaches into eighths (I never peel them so I recommend keeping the skins on unless you are serving particularly picky eaters). Add them to a medium mixing bowl along with 1/4 cup flour, the zest of 2 lemons, vanilla bean paste, and maple syrup. Mix to coat the peach slices evenly. It's ok if they get mashed up in the process--that just means they're ripe and delicious! Add the filling to the baking dish.

Now add the dry ingredients for the cookie topping (jumbo oats, oat flour, flour, cinnamon, baking soda) to the same bowl and mix to combine.
Add the wet ingredients (cashew butter, almond milk, applesauce, and maple syrup) straight into the bowl. Mix to combine. Then add the dry ingredients, and mix again. The batter will look like thick oatmeal cookie batter. Spread the cookie batter out over the filling. Top with some walnuts for an extra if that makes your heart as happy as it makes mine (if not, it's delicious without them too).

Bake at 375 F for 25 minutes.
Top with vanilla cashew ice cream, coconut whip cream, banana "ice cream", or even a banana protein "ice cream"! The options are endless.
Serving: 8
Ingredients
Peachy Filling
- 10 peaches, sliced in eighths with skins intact (if your peaches aren’t very ripe, replace three peaches with apples for extra sweetness)
- 1/4 cup all purpose, light spelt, or whole wheat rye flour
- zest of 2 lemons
- 1 teaspoon cinnamon
- 2 teaspoons vanilla bean paste or powder (omit if you don’t have any on hand)
- optional: 2 tablespoons maple syrup (taste the filling to decide if you need it. Ripe peaches probably will be sweet enough on their own but you may need it if your peaches aren’t very ripe)
Cookie Topping
- 3 cups of old fashioned oats (reserve 2 cups whole and grind 1 cup of oats into oat flour) –
- 1/4 cup all purpose, light or whole wheat spelt flour, or whole wheat rye flour
- 1 teaspoon cinnamon
- 3/4 teaspoons baking soda
- 6 Tablespoons all natural cashew butter
- 1/2 cup almond milk
- 2 Tablespoons unsweetened applesauce
- 1/4 cup maple syrup
- walnuts for the top (optional, but I love adding them for extra texture)
Instructions
- Pre-heat the oven to 375 F and set out a 13×8 baking dish.
- Wash and slice peaches into eighths (I never peel them so I recommend keeping the skins on unless you are serving particularly picky eaters). Add them to a medium mixing bowl along with 1/4 cup flour, the zest of 2 lemons, vanilla bean paste, and maple syrup. Mix to coat the peach slices evenly. It’s ok if they get mashed up in the process–that just means they’re ripe and delicious! Add the filling to the baking dish.
- Now add the dry ingredients for the cookie topping (jumbo oats, oat flour, flour, cinnamon, baking soda) to the same bowl and mix to combine.
- Add the wet ingredients (cashew butter, almond milk, applesauce, and maple syrup) straight into the bowl. Mix to combine. Then add the dry ingredients, and mix again. The batter will look like thick oatmeal cookie batter. Spread the cookie batter out over the filling. Top with some walnuts for an extra if that makes your heart as happy as it makes mine (if not, it’s delicious without them too).
- Bake at 375 F for 25 minutes.
- Top with vanilla cashew ice cream, coconut whip cream, banana “ice cream”, or even a banana protein “ice cream”! The options are endless.
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