Peanut Butter & Jelly Breakfast Cookies
Lightly sweet, chewy and packed with flavor, these peanut butter and jelly breakfast cookies will remind you of the classic peanut butter and jelly sandwich! Not only are these cookies healthy enough to eat for breakfast, but they also only require four ingredients, making these perfect for a quick and easy, back-to-school breakfast!
It’s officially back-to-school season and, if I’m honest, I don’t really know how I feel about that. Every new school year I’m always eager to get back into a routine, but at the same time I hate leaving behind the sweet summer days. Although I am excited for all of the upcoming fall recipes that I’ll be sharing soon, I wanted to share one last “summer-ish” recipe with you to celebrate the beginning of the new school year. And what better way to commence this new year than with peanut butter and jelly?
If you don’t know me already, then I will go ahead and establish the fact that peanut butter is one of my absolute favorite foods. Although jelly falls lower on the “fave food” list for me, there is something about combining it with peanut butter that just makes it more special. As a child, I ate many peanut butter and jelly sandwiches growing up, but can we all be honest and say that those get kinda old after awhile? At least, peanut butter and jelly was getting old until these PB & J Breakfast Cookies appeared. And you won’t believe what happened: they disappeared faster than they appeared in the first place! If you don’t believe me, just try them and see for yourself. You might be surprised 🙂
Ingredients You Need
Overripe Bananas~ For this recipe, it’s super important that you use bananas that are very spotty and brown because they are the main source of sweetness in this recipe. Unripe bananas will result in cookies that aren’t very sweet, and they will have a bitter taste.
Rolled Oats~ In this recipe, it’s best to use old-fashioned rolled oats. I think that quick-cooking oats would work in a pinch, but the cookies may have a softer texture. I don’t recommend using steel cut oats.
Peanut Butter~ I prefer using a natural-style peanut butter, but you can use your favorite brand of choice. You could also opt to use crunchy peanut butter instead of creamy for some texture, or you could even use this homemade peanut butter instead! Also, you can substitute with any nut butter or allergy-friendly alternative if needed.
Strawberry Jam~ My personal favorite jam (or jelly) to use is strawberry, but any type of fruit preserves would be delicious, such as blackberry, raspberry, cherry or even apricot. Or if you like to make your own jam, that would be a great option as well.
These cookies are ridiculously simple to make: simply mash the bananas in a bowl, stir in the peanut butter and oats and then drop big scoops of the dough onto a baking sheet lined with parchment. Using the back of a spoon, gently make a small “well” in the center of each cookie, kind of like the same technique you would use when making thumbprint cookies. Add a little jam to each “well” and then bake the cookies for just 10 minutes. I love topping my cookies with crushed peanuts, extra peanut butter or even a sprinkle of sea salt! Watch the video below for a recipe visual:
Make these cookies on a busy school morning for breakfast, or meal prep these cookies on the weekend for an easy snack to keep on hand all week long. These peanut butter and jelly breakfast cookies would also be great to pack in lunchboxes or as a great portable breakfast when you’re in a rush. Whether you’re going back to school or not, I know you’ll love this quick and easy nostalgic recipe as much as I do! Hope you enjoy! 😀
Looking for more easy, back-to-school recipes? These are some of my favorites:
Peanut Butter & Jelly Breakfast Cookies
- 3 large overripe bananas about 1 1/2 cups mashed banana
- 1/2 cup creamy or crunchy peanut butter or nut butter of choice
- 3 cups old-fashioned rolled oats
- 3/4 cup strawberry jam or favorite flavor of jam
- Preheat your oven to 350 °F and line two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, mash the bananas well before whisking in the peanut butter. Then, using a large spoon or spatula, stir in the rolled oats. Scoop heaping tablespoonfuls of dough onto the prepared pans, about 1 inch apart.
- Using the back of a small spoon, gently press a small indentation into the center of each cookie to make a "well". Add around a teaspoon of jam ( I just eyeball it) to each cookie "well" before placing pans in the oven and baking for 10 minutes or until cookies are set.
- Allow to cool before sprinkling with optional crushed peanuts and sea salt or drizzling with peanut butter before enjoying.