Oh hi! It’s perfectly fine to have cookies for breakfast today.
These peanut butter and jelly breakfast cookies are seriously irresistible.
I started with my popular blueberry breakfast cookie base and adjusted it to be chewier and less cakey. Naturally, I added peanut butter and jelly — and not just swirled in so you can barely taste it. I wanted clear pockets of jam, proper PB&J flavor throughout.
My relationship with PB&J has always been complicated. I remember telling my mom in elementary school I was burned out on it. For a long time I didn’t like it, and only later did I come around. Now I usually enjoy it on toast with a generous smear of peanut butter and a very thin layer of fancy jam. For these cookies I used a high-quality strawberry preserve and it made all the difference.
As an adult I go through phases where I crave peanut butter and jelly in other forms — bars, muffins, cookies. A long-time favorite of mine are peanut butter and jelly crumb bars, and I also love peanut butter and jelly crumb muffins. Those muffins are dense (peanut butter does that), but if you don’t expect a light cupcake and you welcome a moist, denser treat with jam ribbons, they’re fantastic.
Recently I tried turning the breakfast cookie into a bar and didn’t adapt the recipe enough. The result looked terrible and tasted only okay — so those experimental bars will remain a December blog post, I suppose. But the cookie version? Success.
For these cookies I mixed peanut butter into the dough so the peanut flavor is throughout. Then I spooned a little jam and gently pressed it into the center of each scoop of dough — not exactly a thumbprint, but tucked inside so every bite has jam. It’s a slightly messy technique, but the payoff is worth it.
These cookies are a bit delicate. They’ll break if stacked loosely or tossed into a bag, so I recommend wrapping one or two tightly in plastic wrap once cooled to keep them intact and fresh. They don’t require refrigeration, though I often enjoy them chilled.
If you don’t like banana, you can substitute applesauce — start with about ½ cup since applesauce is wetter than banana, and adjust as needed. Let me know how it turns out!
Permission granted: cookies for breakfast.
Peanut Butter and Jelly Breakfast Cookies
24 cookies
45 mins
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large banana, mashed
- 3/4 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°F. Line a baking sheet with parchment paper. Combine the peanut butter and coconut oil in a microwave-safe bowl and heat for about 30 seconds, until melted. Let cool slightly.
- In a large bowl, whisk together the oats, almond flour, coconut sugar, baking soda, baking powder, salt, and cinnamon. Add the mashed banana and the peanut butter/coconut oil mixture, then fold with a spatula until the dough is evenly moistened.
- Use a spoon or small ice cream scoop to portion 1 to 2 tablespoons of dough and roll into balls. Place on the prepared sheet. Add about 1/2 to 1 teaspoon of jam to each ball, pressing it gently toward the center of the dough.
- Spray the bottom of a glass with nonstick spray and lightly press each cookie to flatten slightly.
- Bake for 12 to 15 minutes, until golden brown. Remove and let cool completely. Store individually wrapped to keep them intact; refrigeration is optional but they’re excellent chilled.
Dessert
American
Chocolate would also be a delicious addition — just saying.