Step 1: In a large bowl, whisk together the instant oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
Step 2: In a separate medium bowl, whisk together the melted coconut oil, egg, almond extract, pure maple syrup, and vanilla almond milk until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix. Gently fold in the finely diced peaches.
Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 15-20 minutes. This step is crucial for preventing the cookies from spreading too much.
Step 5: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
Step 6: Spoon out the chilled dough into 15 equal scoops (about 1.5 tablespoons each) onto the prepared baking sheet, leaving some space between them. Gently flatten each cookie slightly with the back of a spoon or spatula, as they will not spread much on their own.
Step 7: Bake for 9-12 minutes, or until the edges are lightly golden and set, but the centers still look a bit soft. The cookies will firm up as they cool.
Step 8: Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!