Peanut butter & jam breakfast cookies are an easy grab and go meal that you can prep ahead! Soft and cakey, they are perfect for a snack or for breakfast; packed with 6 g protein and the classic PB & J flavors.
One way to ensure that you eat breakfast on busy mornings is to fill your fridge with healthy, portable options. Some reader favorites include fruit on the bottom overnight oats, healthy breakfast sandwiches, and these fun peanut butter & jam breakfast cookies!
Though they are called 'breakfast cookies', these could technically also go into the snack category. With classic peanut butter and jam flavors, they are healthier than traditional cookies, and have 6 g of protein each!
Reasons you'll ♡ this recipe
- the classic PB & J flavors make these a crowd-pleaser
- they are only mildly sweet, lighter than regular cookies, and have 6 g of protein to help fill you up
- they are simple to prepare and would make a great kid-friendly baking project
- peanut butter- use all natural peanut butter- the only ingredient should be peanuts (and possibly salt). Additives like oils, fats, or sugar could throw this recipe off.
- coconut oil- look for refined coconut oil to avoid a strong coconut flavor. Though I haven't tested, I suspect swapping for melted butter would work just fine in this recipe.
- all purpose flour- helps to bind these cookies together; you could swap for white whole wheat, and probably regular whole wheat, however alternative flours have not been tested.
- rolled oats- look for large flake, old fashioned or rolled oats. Avoid quick oats, instant oats, or steel cut oats.
- ground flax- adds protein and a nutty flavor to the cookies, but also plays a role in helping them set up. These cookies have not been tested without the flax and may not hold up as well.
- jam- adds sweetness and flavor to the cookies- use your favorite!
Step by step directions
1. Mix together wet ingredients- In a large glass measuring cup, melt the coconut oil. Allow to cool slightly if the mixture is hot. Stir in the peanut butter, eggs, vanilla and honey, mixing until smooth and no lumps remain.
2. Mix in dry ingredients- to the bowl, add rolled oats, flour, baking powder and ground flax. Mix it in with a spatula, until completely combined and no clumps of flour remain.
3. Shape cookies- Scoop out ¼ cup portions and shape them on a parchment-lined baking sheet into a round cookie with an indent in the middle. Spoon in 1 tablespoon of jam in the center of each cookie.
4. Bake- Bake at 350°F for 13-15 minutes, until edge around the bottoms start to brown.
Eating traditional cookies for breakfast on the regular might not be the healthiest of choices as it can cause blood sugar spikes and leave you feeling lethargic. Breakfast cookies, on the other hand, pack a higher nutritional punch that will help stave off blood sugar crashes, and will help fuel your body for longer through the morning.
Breakfast cookies are softer, and more cakey than regular cookies. These PB & J ones are also far less sweet.
While I haven't tested, reader Lena swapped almond butter for peanut butter and they worked well for her. It may be possible to use sun butter in these cookies to make them nut-free; drop us a comment below if you give it a try!
Meal prep and storage
- Cool completely, then store in an air tight container; place parchment or wax paper between cookies to prevent them from sticking together.
- Store in the fridge for up to 4 days.
Thank you, reader Sarah, for sharing how your froze and thawed these!
Hi Denise, after making these I wrapped each one in parchment (thinking they might stick together) and froze them. The other day I took one out, set it on the counter for a couple of hours to defrost and it was fine! The jam stayed intact, the flavor and texture were the same. It seemed to work out!Sarah
More meal prep breakfasts
- 2 tablespoons coconut oil melted; see note 1
- ⅔ cup peanut butter natural; see note 2
- 2 eggs
- ½ teaspoon vanilla
- ¼ cup honey see note 3
- ½ cup rolled oats see note 4
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ cup ground flax see note 5
- 6-7 tablespoons jam of choice
- Prepare- Heat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix together wet ingredients- In a large glass measuring cup, melt the coconut oil. Allow to cool slightly if the mixture is hot. Stir in the peanut butter, eggs, vanilla and honey, mixing until smooth and no lumps remain.
- Mix in dry ingredients- to the bowl, add rolled oats, flour, baking powder and ground flax. Mix it in with a spatula, until completely combined and no clumps of flour remain.
- Shape cookies- Scoop out ¼ cup portions and shape them on a parchment-lined baking sheet into a round cookie with an indent in the middle. Spoon in 1 tablespoon of jam in the center of each cookie.
- Bake- Bake at 350°F for 13-15 minutes, until edge around the bottoms start to brown.
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