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!
Peanut Butter and Jelly Breakfast Cookies
Ingredients
- 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!
Instructions
- 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!
Did you make this recipe?
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I appreciate you so much!
Chocolate wouldn’t be bad in these either… hint hint.
38 Comments on “Peanut Butter and Jelly Breakfast Cookies.”
these are stunning, jessica! i also got super burned out on pb&j as a kid – i think i ate it every day from 6th-8th grade, which in hindsight feels a little old to still be only eating pb&j but what can you do…. anywhooo, i get weird cravings from time to time for it & these are totally causing those, which isn’t weird because they’re beautiful, but i am obsessed with the pb:jelly ratio that you stuck with here. all the jelly, please!!! xx
thank youuu :)
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Oh these are definitely going to be on my menu for next week! Think I can make them on Sunday for the whole week?
for sure! they will definitely last the whole week. (unless you guys eat them all, haha)
I could eat pb & js for every single meal, every single day, for the rest of my life. I’d honestly probably request one as a my last meal, haha. Does Max like these? They look perfect for my toddler (and me, duh). She’s taking after me and asks for “butter” every time she sees me with the pb or ab jars!
max absolutely LOVED them!! i was surprised, he eats peanut butter toast everyday but he never wants jelly on it. he really liked these though!
OMG these look SO good! Imagine the flavor if you put a few of those peanut butter chips in?? Holy toledo… yes please.
omg you are brilliant! YES.
Did that German pingback just run this whole post through Google Translate and repost it? o_O That’s bold.
(Erdnussbutter und Gelee-Frühstückskekse | was koche ich heute)
ha, apparently so!
I have a serious baking bug right now. Ever since returning from my mexican birthday vacation this week and deciding I didn’t eat NEARLY enough desserts for a girl in mexico for her birthday (I would say I ate enough tacos but alas, we went to our favorite taqueria last night for dinner ). Key Lime pie is on my mind, A LOT. And also bars. So many bars. These cookies look delightful, but not dessert-y enough. But those PB&J bars? Gimme. Gimme Now.
those bars are SO SO SO good!
These sound delicious, thank you! Question (that I’ve been thinking for months): when are you going to show readers your post-remodel kitchen?? We are dying to seeeeeeeeeeee!!!!!!!
Yes!!! I want to see!!
it’s coming soon, i promise! probably in the next week or two!
These are perfect! Totally making these this school year for my son for breakfast on the fly. I think I’ve always been a PB &J fan. I love making it on toast now with a runny egg!
pb and j toast with a runny egg?! i have never heard of this!!
Well I mean not like on top of it.😂 I just eat the egg first and tip the toast in the yoke. Yum!
Peanut butter toast with a runny egg on top is my go-to! My family eats PB with everything. I do like adding jam sometimes too. Sweet, salty and savory! My husband thinks I’m nuts! Lol
Delicious!!!
Could you use regular flour instead of almond flour? I don’t have that on hand but these look delicious!
yes! you totally can!
Thanks! I tried them today. They dough was a bit dry and crumbly. Is this normal? Is it because I used regular flour?
These are soooooo good! I made a half batch because I thought I didn’t need to eat 2 dozen cookies by myself. What a mistake 😜 I will definitely make these again. The dough is delicious enough by itself to make again! Love it!
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These are amazing: they have just enough sweetness …and the peanut butter and almond flour are a great combo! Very satisfying and so delish. ❤️ Thank you Jessica!
What can I use instead of coconut oil? (My husband is allergic!) Thanks!
I made this with the applesauce and they turned out great! I’m going to keep a steady flow of these going since they are so easy to grab for breakfast on my way to work.
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I bake twice a month for a morning meeting so am always on the hunt for portable make at least-a-night ahead breakfast recipes. I have tried all the coffee cakes, quick breads and granola bars I can find. I almost never repeat, but have made this twice to rave reviews. To date 6 people have also asked for the recipe, and people are REALLY impressed they also happen to also be vegan! WIN, WIN, WIN.
Thanks for these!
Can these be frozen? either the dough or the baked cookie? I am the only one eatimg these ….
hi
any substitute for the banana?