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Cookies on a yellow plate next to a bowl of raspberries.
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PB & J Vegan Breakfast Cookies

These Peanut Butter and Jelly Cookies are delicious Low Sugar Healthy Cookies that you will be happy to offer morning, noon, or night!
Course Breakfast, Snack
Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 16 cookies
Calories 175kcal

Ingredients

Instructions

  • 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.
  • In another bowl, mix the Quaker Large Flake Oats, oat flour, powdered peanut butter, baking powder, cinnamon, and salt.
  • Once thickened, combine the flax egg, peanut butter, coconut oil, banana, maple, and vanilla. 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.

Nutrition

Calories: 175kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 89mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1.9mg | Calcium: 42mg | Iron: 1.1mg