Peanut butter & jam breakfast cookies are an easy grab and go meal that you can prep ahead! Perfect for a snack or for breakfast; packed with 6 g protein and the delicious flavors of peanut butter and jam.
Have you jumped on the breakfast cookie train? Because these peanut butter & jam breakfast cookies have me fully on board with this food trend.
Although truth be told, we enjoy them more as ‘snack cookies’, but they are absolutely perfect for a meal prep breakfast as well.
I don’t know why it has taken me so long to revisit my childhood favorite of PB & J, but I am so glad I did! These healthy breakfast cookies are peanut buttery, with a huge burst of flavor from the sweet fruity jam.
Not only are the base peanut butter breakfast cookies free from refined sugar, but they have a boost of protein, 6 g to be exact! That means that they have some staying power to keep you going.
Don’t forget to pin this recipe to save it for later!
How to prep these breakfast cookies:
The base of the cookies involves a bit of coconut oil, natural peanut butter, and honey (maple syrup works as well). Mix them all together until smooth, and add some eggs, vanilla, and your dry ingredients (all purpose flour + oats + ground flax + baking powder).
Once your ingredients are mixed, form 1/4 cup portions on a parchment-lined cookie sheet. The dough is quite sticky but you can work it into a ‘nest’ using your hands.
Spoon a tablespoon of your favorite jam in the middle. You could try making your own chia jam for a healthier and refined sugar-free option!
Bake them up, and enjoy! This recipe is super simple to throw together and is ready in under 30 minutes.
Now I do have to warn you that these peanut butter & jam breakfast cookies are not like normal cookies…they are soft and cakier and definitely not as sweet. But for me, they still totally feel like a treat, except they actually leave me feeling satisfied.
Since they are quite large, one is enough for a snack or breakfast. Perfect served with a big cup of coffee.
Cheers, friends! Happy Monday 🙂
Tips for perfect Peanut Butter & Jam Breakfast Cookies
- use a large microwave safe bowl to melt the coconut oil before mixing everything in. I used this one
. - scoop using a 1/4 cup measuring cup to get cookies of even size
- make your own chia jam (I like this one from Lexi’s Clean Kitchen) for a refined sugar and cleaner version
- looking for more meal prep breakfast recipes? Check out these 7 Healthy Breakfast Egg Muffins, these Healthy Freezer Breakfast Sandwiches, or this round up with 36+ Healthy Snack Recipes and don’t forget about this Creamy Greek Yogurt Fruit Dip 3 Ways as another meal prep snack option!
.Watch the video below to see exactly how I prepped my Peanut Butter & Jam Breakfast Cookies. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Peanut butter & jam breakfast cookies
Ingredients
- 2 tablespoons coconut oil melted
- 2/3 cup natural peanut butter
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/4 cup honey
- 1/2 cup rolled oats
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup ground flax
- 6-7 tablespoons jam of choice
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Melt coconut oil in a large bowl. Stir in the peanut butter, eggs, vanilla and honey until smooth.
- Add the rolled oats, flour, baking powder and ground flax. Mix until completely combined.
- Scoop out 1/4 cup portions and shape them on the 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 for 13-15 minutes, until edge around the bottoms start to brown.
- Cool completely before storing away for 3-4 days in a sealed container.
Kim
March 10, 2019 at 8:47 pmThese are AMAZING! Soft and cakey with that delicious PB&J flavour. Make such a yummy addition to your breakfast or a filling snack.
Denise
March 11, 2019 at 9:56 amI’m so happy you enjoyed them, Kim! Thank you for taking the time to leave a review 🙂
Sarah
October 23, 2018 at 12:37 pmHi There, I’ve been making all your delicious freezer meals before baby comes. Now I am on to breakfast ideas and want to give these a try. Would you say that these can freeze well? I want to make a big batch to have after baby comes and take a half dozen out at a time to defrost to eat for the week. Thanks for all your great recipes and how-to’s, its been a real life saver!
Denise
October 29, 2018 at 9:13 pmHi Sarah! I haven’t tried freezing these breakfast cookies, I do worry that the jam might get a bit soggy. If you try them, I’d love to hear how it goes! Here is a round-up with lots of breakfasts: https://sweetpeasandsaffron.com/28-healthy-meal-prep-breakfast-ideas/
sarah
November 3, 2018 at 9:13 amHi 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 in tact, the flavor and texture were the same. It seemed to work out! Can’t wait to have these postpartum! Thanks for all the great recipes!
Denise
November 10, 2018 at 2:24 pmThat’s great! Thank you for sharing!
Sheena
October 7, 2018 at 7:44 amIs the honey used mostly for sweetness or to help hold the dough together?
Denise
October 7, 2018 at 2:49 pmHi Sheena! A bit of both, if you leave it out, you would need to add some extra liquids I think, but I can’t say for sure as I’ve only tested as written.
Sheena
October 7, 2018 at 2:52 pmThank you. I’ll probably either try it with Sugar Free Honey or Sugar Free Maple Syrup. I’ll let you know how it goes.
Lorie Carter
May 18, 2018 at 7:05 pmThese are so yummy! Easy and healthy, will definitely be making these again. I found them plenty sweet so next time I will try slightly less honey and jam to make them even healthier. Thanks!
Denise
May 20, 2018 at 9:20 pmSo happy to hear that, Lorie! Thanks so much for your review!
Denise
February 20, 2018 at 10:15 amHope they work for you! Enjoy!
Lena
February 12, 2018 at 1:16 amI have used almond butter instead of peanut! It is really healthy and tasty!
Denise
February 12, 2018 at 11:09 pmSo happy you enjoyed them!
Jan Haddock
February 6, 2018 at 11:34 amCould you use almond flour instead ?
Denise
February 6, 2018 at 10:39 pmI haven’t tried, but someone swapped the AP flour with some extra oats and had them work out 🙂
Elissa
January 31, 2018 at 4:40 pmI’ve made these a few times now and they have been great! Once I even substituted the flour for more oats and they still turned out. Makes a great hike snack. Also, if you don’t have any flax, sunny boy cereal makes a great alternative.
Denise
February 1, 2018 at 10:43 pmI’m so happy you enjoyed them, and thanks for the tip with extra oats. I have had some people asking about removing the flour and I will let them know 🙂
Jeannie
January 24, 2018 at 4:29 pmThese look easy and yummy. Do they need to be refrigerated or just on the counter in an air tight container? Have you tried to freeze them?
Denise
January 28, 2018 at 1:01 pmHi Jeannie, I will update the recipe card with storage info. We left them on the counter for 3-4 days with no issues. I haven’t tried freezing them yet.
Salome
January 23, 2018 at 6:23 pmThese look super good! Do you think it would be possible to make them without eggs? If so, what would I substitute in?
Denise
January 28, 2018 at 1:04 pmHi Salome, I have not tried these with a flax egg, but you could try it! Here’s the recipe I’ve used in the past: https://minimalistbaker.com/how-to-make-a-flax-egg/ If you give it a try, would you let me know how they turn out?
Salome
January 30, 2018 at 6:00 pmOoooh thanks for the link! I tried it with apple sauce for egg, but I also didn’t have flax so I substituted apple sauce for that too…they were good but didn’t hold their shape as well. I’ve got flax now so I’m going to experiment with apple sauce as well as your link! They were definitely a hit, though. 🙂