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!
Ingredients
- 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
Instructions
- 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.
Notes
*Store leftover cookies in the fridge for up to 3 days. I haven't tried freezing these cookies, so I don't know how that would turn out. But let me know if you try it!
**These cookies are just lightly sweetened with banana, however if you would like a sweeter cookie, feel free to add 1/4 cup of sugar or sweetener of choice.