In a medium bowl, whisk together instant oats, whole wheat flour, ground cinnamon, baking powder, and salt.

In another bowl, melt coconut oil or unsalted butter, then whisk in egg and almond extract until smooth. Gradually add honey, stirring until well combined.

Pour the wet ingredients into the dry mixture, and stir until just combined. Gently fold in diced peaches.

Cover the bowl and refrigerate the dough for at least 45 minutes.

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Drop rounded balls of cookie dough onto the baking sheet, leaving space between each scoop.

Bake for 11–14 minutes, until edges are golden brown and soft in the center.

Let cookies cool on the pan for about 10 minutes before transferring to a wire rack to cool completely.