These Peanut Butter & Jelly Vegan Breakfast Cookies are delicious Low Sugar Healthy Cookie that you will be happy to offer morning, noon or night!
When I was a kid, I saw a commercial on TV for “Cookie Crisp” breakfast cereal and BEGGED my mother to find it for me. When she reported back that it was an American thing, and unavailable in Canada, I was CRUSHED. Naturally. I’ve since made it my mission to make Breakfast Cookies a reality AND to do it in a legitimately balanced way. These Peanut Butter & Jelly Vegan Breakfast Cookies are so nutrient-dense, they’ve become my go-to snack morning, noon and night.
What Makes Peanut Butter & Jelly Flavoured Treats into Legit Vegan BREAKFAST Cookies?
There are so many reasons to become obsessed with these cookies and ensure they’re suitable to serving for breakfast. First of all, they’re naturally low in added sugars, with just a bit of maple syrup, sweetened naturally with banana and freeze-dried raspberries. If you don’t know about freeze-dried raspberries, you’ve GOT to check these out here.
I also love that these vegan breakfast cookies are loaded with lots of fibre from oats, hemp hearts, and nuts, as well as healthy fats (both omega 3s and monounsaturated fats). The result is a healthy cookie that won’t spike your blood sugar and leave you ravenous by 10 AM raiding the lunch room snack box.
Are these vegan breakfast cookies gluten free?
They are! If you use gluten free oats, these breakfast cookies are completely gluten free AND vegan!
Are these peanut butter and jelly cookies kid-friendly?
Yes! Baby E LOVES them and because of the peanuts, they’re a great way to maintain peanut allergen tolerance which is really important to me. Of course, they wouldn’t be safe for a nut-free school but still, a really great nutritious option at home.
What are some of your favourite treats you want to see turned into breakfast?
Leave me a comment below about these healthy vegan breakfast cookies!
PB & J Vegan Breakfast Cookies
- 2 tbsp unsweetened almond milk or water
- 1/2 cup natural peanut butter
- 1/4 cup melted coconut oil
- 1/2 cup ripe mashed banana
- ½ cup maple syrup
- 2 tsp vanilla
- 2 1/2 cups Large Flake Oats
- ½ cup oat flour made by processing Large Flake Oats
- ½ cup powdered peanut butter
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup freeze dried raspberries crushed
- ¼ cup minced peanuts
- 2 tbsp hemp hearts
- Preheat oven to 350 Line two baking sheets with parchment paper.
- In a small ramekin, mix together the flax and almond milk or water and sit in the fridge for an hour to form a flax egg.
- Once thickened, combine the flax egg, peanut butter, coconut oil, banana, maple, and vanilla.
- In another bowl, mix the Quaker Large Flake Oats, oat flour, powdered peanut butter, baking powder, cinnamon, and salt. Add the wet to the dry, then fold in the freeze dried raspberries and peanuts.
- Form into 1 ½ tbsp balls and transfer to baking sheets set 1 cm apart. Sprinkle with hemp hearts and bake for 10 minutes. Allow to cool and enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.