Peanut Butter & Jam Breakfast Cookies

Peanut Butter and Jam Breakfast Cookies are a simple container and instant meal to prepare! Soft and cake-like, great for a snack or breakfast; Packed with 6g protein and classic PB&J flavors.

One way to ensure you have breakfast on busy mornings is to stock your refrigerator with healthy, portable options. Some reader favorites are: Oats with fruits on the bottom overnight, healthy breakfast rollsand those fun peanut butter and jelly breakfast cookies!

Although they are referred to as "breakfast cookies," they could technically fall into the snack category as well. With its classic flavors of peanut butter and jam, it's healthier than traditional cookies and contains 6 grams of protein each!

Reasons you might arrive across this recipe

  • classic PB&J flavors that delight the crowd
  • They're just slightly sweet, lighter than regular cookies, and contain 6g of protein to fill you up.
  • They are simple to prepare and make a great bakery project for kids

record video

Check out the video below To see exactly how I made my peanut butter and jam breakfast cookies. As simple as that! You can find more in my recipe videos. Youtube channelor Facebook.

Content notes

  • Peanut butter- Use all natural peanut butter – the only ingredient should be peanuts (and possibly salt). Additives like oils, fats or sugar can spoil this recipe.
  • Coconut oil To avoid a strong coconut flavor, look for refined coconut oil. While I haven't tested it, I suspect replacing it with melted butter will work in this recipe.
  • All-purpose flour It helps to link these cookies together. You can trade against white whole wheat and possibly regular whole wheat, but alternative flours have not been tested.
  • oatmeal Look for large flakes, ancient fashioned, or oatmeal. Avoid fast oats, instant oats, or steel cut oats.
  • ground flax It adds protein and a nutty flavor to biscuits, but also plays a role in the preparation. These cookies have not been tested without flax and may not last long either.
  • Jam- Adds sweetness and flavor to biscuits – use your favorites!

Step by step instructions

Ingredients for peanut butter & jam breakfast biscuits in glass bowl

1.Mix the wet ingredients- in the large glass measuring cupMelt coconut oil. When the mixture is hot, let it cool slightly. Mix the peanut butter, eggs, vanilla and honey, mix until smooth and lump-free.

2. Mix the dry ingredients. Add the oatmeal, flour, baking powder, and ground flax to the bowl. Stir with a spatula until everything is completely mixed and there are no more lumps of flour.

Breakfast biscuit on baking sheet before filling with jam

3. Form cookies Take out half-cup portions and shape them into a parchment-lined baking sheet, a round biscuit with a recess in the middle. Place 1 tablespoon of jam in the middle of each cookie.

pb & j breakfast cookies on baking sheet before baking

4. Cooking Bake at 350 ° F for 13-15 minutes, until the edges around the bottom turn brown.


Is It Healthy To Eat Cookies For Breakfast?

Usually, eating traditional cookies for breakfast may not be the healthiest option because they cause blood sugar spikes and can make you feel sluggish. Breakfast cookies, on the other hand, are higher in nutritional value, which helps avoid blood sugar drops and helps you nourish your body longer throughout the morning.

Does it taste like regular cookies?

Breakfast cookies are softer and more cake-like than regular cookies. These PB&J are a lot less cute too.

Can I replace the peanut butter?

Although I haven't tested it, reader Lena replaced the marzipan with peanut butter and it worked well for her. It may be possible to use sunscreen butter to make these cookies nut-free. Leave a comment below if you try!

Preparation and storage of food

A refrigerator

  1. Let cool completely and store in an airtight container. Place parchment or wax paper between the cookies to keep them from sticking together.
  2. Store in the refrigerator for up to 4 days.


Reader Sarah for sharing how to freeze and thaw them!

Hi Denise, after making these I wrapped them all in parchment (thinking they might stick together) and frozen them. The other day I took one out, put it on the counter for a couple of hours to thaw it, and it was fine! The jam remained intact, the taste and texture were the same. It seemed to be working!


More breakfast when preparing food

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Peanut butter and jam breakfast cookies

Course: Junk food

Local cuisine: American

Diet: vegetarian

Calorie: 287kcal

Portion: 9 cookie

Peanut Butter and Jam Breakfast Cookies are a simple container and instant meal to prepare! Soft and cake-like, great for a snack or breakfast; Packed with 6g protein and classic PB&J flavors.

Preparation time10 minute

cooking time13th minute

total time23 minute

Look for refined coconut oil to avoid a strong coconut flavor
2- The only ingredient in peanut butter should be peanuts (and possibly salt). Almond butter works in this recipe too; Alternatives were not tested.
3- Honey can be replaced with equal amounts of maple syrup
4- Look for oatmeal (also known as "large flake" or "ancient fashioned"). Avoid instant, fast, or steel-cut oats
5- Ground flax helps structure these cookies and shouldn't be left out.
Store in an airtight container in the refrigerator for up to 4 days.
Enjoy the cold

Offer: onecookie | Calorie: 287kcal | Carbohydrates: 35G | Protein: 6thG | Fat: 14thG | Saturated fatty acids: 5G | Cholesterol: 53mg | Sodium: 71mg | Fiber: 4thG | Sweets: 20thG

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