Oatmeal Cookie Peach Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Topping:1/2 c. all-purpose flour1/2 c. whole wheat flour1 c. of quick cooking oats1/2 tsp. salt1/2 tsp. baking powder2/3 c. demerara(you can use regular sugar if you want)1/3 c. coconut oil2 large egg whites2 tsp. vanilla extractFilling:10 large peaches, peeled and sliced1/4 c. demerara2 Tbsp. all-purpose flour2 Tbsp. lime juicecooking spray
Preheat oven to 350 degrees.
Combine all ingredients for filling in a large bowl and set aside.
Combine dry ingredients(first 5 ingredients of topping) in a medium bowl and stir with a whisk to combine. Combine sugar and coconut oil in a large bowl, mix with a mixer at medium speed until light and fluffy. Add egg whites and vanilla, mix until well combined. Add the flour mixture to the sugar mixture, mix at low speed until well blended.
Spray a 13X9 glass baking dish with cooking spray. Pour the peach mixture into the dish. Drop 12 mounds of the cookie dough over the peach mixture at even intervals. Bake at 350 degrees for 40 minutes.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOSTAMEY.
Combine all ingredients for filling in a large bowl and set aside.
Combine dry ingredients(first 5 ingredients of topping) in a medium bowl and stir with a whisk to combine. Combine sugar and coconut oil in a large bowl, mix with a mixer at medium speed until light and fluffy. Add egg whites and vanilla, mix until well combined. Add the flour mixture to the sugar mixture, mix at low speed until well blended.
Spray a 13X9 glass baking dish with cooking spray. Pour the peach mixture into the dish. Drop 12 mounds of the cookie dough over the peach mixture at even intervals. Bake at 350 degrees for 40 minutes.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOSTAMEY.
Nutritional Info Amount Per Serving
- Calories: 234.9
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 194.0 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 4.2 g
- Protein: 4.1 g
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