Peanut Butter & Jelly Breakfast Cookies

To say that I am exhausted would be an understatement. But, on the bright side of things, I am getting back into my routine after being in Vermont for my bridal shower, and this is literally the first second I’ve had to myself to post this (much anticipated) recipe.

Sean ate these with almond milk, and I used homemade Strawberry Jam for the filling. While I was prepping these cookies during the snow storm a few weeks ago they got a lot of attention! Lots of people reached out asking for this one so, here it is ❤


-2 Cups gluten free rolled oats

-1 Cup very ripe banana, mashed (2 extra large bananas)

-3 Tablespoons chia seeds or ground flaxseed

-1 teaspoon ground cinnamon

-1/8 teaspoon pink himalayan salt

-8 teaspoons homemade Strawberry Chia Seed Jam, or store bought

-1/4 Cup smooth peanut, almond, or sunflower seed butter


-Preheat the oven to 350°F & line a baking sheet with parchment paper

-In a food processor, add the oats & pulse until the oats are coarsely chopped. Avoid processing them in to a powder, you still want some texture

-Transfer the oats to a large bowl. Add the banana, chia seeds, cinnamon, & salt & stir to combine. The mixture should be very wet & dense

-With a spoon, scoop the dough into 8 mounds, placing them at least an inch apart on the baking sheet. Create a well in the center of each cookie. Fill each well with 1 heaping teaspoon of jam

-Bake the cookies for 11 – 13 minutes, until they are slightly firm, but still soft & doughy in the middle. Transfer the cookies to a cooling rack & let cool for 10 minutes or so

-Spoon the nut butter into a plastic baggie & cut off one corner. Pipe the nut butter over the cookies

Peanut Butter & Jelly Breakfast Cookies AssemblyPeanut Butter & Jelly Breakfast Cookies Insta


Oh She Glows Recipe


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