Peanut Butter and Jelly Breakfast Cookies.
Oh hi! It’s totally okay for you to eat cookies for breakfast today.
Because I said so. And because these peanut butter and jelly breakfast cookies are absolutely to DIE FOR.
So here’s what I did. I took my blueberry breakfast cookies (which you guys all really love!) and wanted to make them a bit more chewy and less cakey. And obviously wanted to add peanut butter AND jelly. I didn’t want the jelly mixed in so you could barely detect it. I wanted it to be legit jelly.
And that’s kind of weird for me because I go so back and forth on PB & J. Sometimes I love it. For the majority of my life, I haven’t liked it. I remember telling my mom in second or third grade that I had burned out on peanut butter and jelly in kindergarten. Ha! I remember distinctly NOT liking it. So very weird.
I don’t remember when exactly I got over that, but it wasn’t for a super long time. Like, at least into my 20s. And the only way I truly enjoy eating it? On toast – first a peanut butter spread and then a very THIN layer of jelly. And it has to be fancy jelly or jam. Like here, I used American Spoon early glow strawberry preserves. That’s probably my favorite classic flavor they have. Just SOOO good.
As an adult, I get into very random, serious peanut butter and jelly moods. And we aren’t talking about the sandwich. There are moments when I want to eat peanut butter and jelly flavored THINGS – like cookies or bars or something. The first happened ages ago when I made Martha’s peanut butter and jelly crumb bars, which to this day remain one of my favorites. In fact, now I think that I have to make those tomorrow. They are unreal.
Another would be when I made these peanut butter and jelly crumb muffins. Oooooh. They are still some of my major favorites too. They are a denser muffin, because, well… peanut butter is dense. But as long as you aren’t going in expecting a super fluffy cupcake and you’re totally cool with a denser (but not dry or hard!) muffin with a crumbly top and jelly rivers, you’re golden.
Gosh now I want those now too.
Anyhoo, that’s what I’ve been dreaming of lately.
Two weeks ago I attempted to make these into breakfast bars and didn’t adapt my breakfast cookie recipe quite enough, and while they taste just okay, they were the most hideous things I’d ever laid my eyes on. They were almost gray in color and just horrific. I couldn’t even begin to photograph and tell you they were OMG SO AMAZING so yeah. You will see those come December 26th!
Now here! Our chewy, wonderful, breakfast cookie. YES YES. A cookie we can eat for breakfast!
So I did mix the peanut butter INTO the dough. But then I took a small spoonful of jelly and kind of stuffed it into the center. Not like a thumbprint, but almost inside of the dough. It’s a messy process, but it’s worth it. The end result is so incredibly delicious.
These are a bit delicate. They can’t be stored stacked or thrown in a ziplock bag because they will most likely break apart into a million pieces, BUT!
This is what I suggest you do. Bake a batch, because it makes a lot. Gives you tons of breakfast or snack options. Once they cool, take a few minutes to wrap one or two together in some plastic wrap, sealed tightly to keep them fresh. They by no means need to be refrigerated, but I actually do really like them in the fridge.
Oh oh! And I know some of you are banana haters. As much as I love bananas, I get it. And you’re probably about to ask me what you can sub in this cookie for the banana. My first guess (and try) and would be applesauce, starting with about ½ cup since it’s wetter than a banana. And then let me know how it goes!
And well, since you have permission now… cookies for breakfast!
- 2 cups old-fashioned rolled oats
- 1 cup almond flour
- 1/4 cup coconut sugar
- ½ teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large banana mashed
- ¾ cup creamy peanut butter melted
- 2 tablespoons coconut oil melted
- 2/3 to 3/4 cup strawberry jam or your favorite flavor!
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the peanut butter and coconut oil in a bowl and microwave it for 30 seconds, or until melty. Let it cool for a few minutes.
- In a large bowl, whisk together the oats, almond flour, coconut sugar, baking soda, baking powder, salt and cinnamon. Add the banana and peanut butter/coconut oil mixture to the bowl and use a spatula to mix and combine and dough. Take a few minutes to really mix it together – the mixture will moisten totally, but you have to fold and turn the dough over a few times.
- Use a spoon or ice cream scoop to scoop about 1 to 2 tablespoons of the dough and form it into a ball. Place it on the parchment paper and repeat with remaining dough. Use a spoon to add 1/2 to 1 teaspoon of jam into the dough – you can stick it in the top but I like to kind of press it into the center of the dough.
- Spray the bottom of a glass with non-stick spray. Lightly press the glass on top of each cookie to flatten it.
- Bake the cookies for 12 to 15 minutes, or until golden brown. Remove and let cool completely. To keep fresh, wrap the individual cookies in plastic wrap. They do not need refrigerated, but I really like them cold!
Chocolate wouldn’t be bad in these either… hint hint.