PB&J Breakfast Cookies
Cookies for breakfast? YES! These soft cookies taste like dessert, but they're filled with fruit, whole grains and protein to keep you full and fueled all morning. I love raspberry or strawberry jam in this recipe, but you can use any flavor you like. If you're a fan of peanut butter and jelly sandwiches, you have to bake these up ASAP!
Get Ready!
Grab a liquid measuring cup, a small bowl (for the egg), a baking sheet, parchment paper or a silicone mat, a large bowl, a whisk or fork, a rubber spatula or large spoon, a large cookie scoop if you have one, a small spoon and dry measuring cups and spoons.
Makes10 large cookies
Ingredients
- Get Set!
- 2 very ripe bananas or 1 cup (240 ml) applesauce
- 1/3 cup (86 g) smooth peanut butter or any nut/seed butter
- 1/4 cup (60 ml) maple syrup
- 1 large egg, cracked into a small bowl
- 2 teaspoons (10 ml) vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup (90 g) whole wheat flour
- 1 cup (90 g) rolled oats
- 2 tablespoons (40 g) jam or jelly
Go!
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, mash the bananas with a sturdy whisk or a fork. Once the bananas are well mashed, add the peanut butter, maple syrup, egg and vanilla. Whisk until the ingredients are well combined.
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Add the cinnamon, salt and baking powder to the bowl and whisk to combine. Add the flour and oats, and use a rubber spatula or large spoon to stir until the flour is just mixed in.
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Use a large cookie scoop or a ¼-cup (60-ml) measuring cup to make 10 mounds of the sticky dough on the baking sheet. Spoon ½ teaspoon of the jam onto the center of each cookie and press the top down slightly with the back of a small spoon.
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Use oven mitts to transfer the baking sheet to the oven. Set a timer for 14 minutes, and then check if the edges of the cookies are light golden brown. If they still look pale, set a timer for 2 more minutes.
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Use oven mitts to carefully remove the pan from the oven (or ask an adult for help). Allow the cookies to cool fully before eating or storing in an airtight container for later.
