Peanut Butter and Jelly Breakfast Cookies
User Reviews
5
Peanut Butter and Jelly Breakfast Cookies
Description
This recipe blends old-fashioned rolled oats and almond flour with coconut sugar, baking soda, baking powder, cinnamon, and salt to create a textured base. Mashed banana, melted peanut butter, and coconut oil are incorporated to moisten and bind the mixture. Folding and turning the dough ensures even moisture distribution.
Scooping the dough in spoonfuls or with an ice cream scoop, the cookies are formed and placed on parchment-lined baking sheets. Each cookie is topped or filled with a small amount of strawberry jam pressed into the dough, producing a jammy center or topping after baking.
The cookies bake at 350°F until set but remain tender, creating a breakfast-friendly treat with the combination of oats, nutty peanut butter, sweet banana, and fruity jelly. The cinnamon adds warmth without overpowering the other flavors.
Pressing the dough lightly with a glass before baking helps flatten and shape each cookie evenly and contributes to their overall texture.
Ingredients
- 2 cups rolled oats old-fashioned
- 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 banana mashed, large
- ¾ cup peanut butter melted, creamy
- 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!
User Reviews
Overall Rating
5
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