With the creamy nutty peanut butter and sweet fruity strawberry jelly, these Peanut Butter & Jelly Breakfast Cookies are amazing.  Easy to meal prep, these cookies are a healthy gluten-free breakfast.

Peanut Butter & Jelly Breakfast Cookies ate just meant for each other, aren’t they?  The creamy nutty peanut butter mixes with the sweet fruity strawberry jelly is unbelievably delicious and loved by everyone.  My kids may be picky eaters, but they all love the peanut butter and jelly flavor.

WHY ARE THESE COOKIES HEALTHY?

Gluten-free quick-cook oats: high in fiber, protein, vitamins and minerals like manganese, B-vitamins and iron.

Peanut butter: high in protein and healthy fats (monounsaturated fat), and fiber.

Frozen strawberries: high in antioxidants and vitamins and minerals like manganese, vitamin C, and folate.  

Applesauce:  they’re rich in polyphenols, fiber, and vitamins and minerals like vitamin C.

Flax meal: high in Omega-3 fats, fiber, and protein.

Honey:  high in antioxidants and may help lower LDL cholesterol and raise HDL cholesterol. 

Hemp hearts: high in protein, essential omega fatty acids, and host several vitamins and minerals like vitamin-E, magnesium, iron, and potassium.

ALLERGY-FRIENDLY (NUT-FREE OPTION!)

These breakfast cookies are gluten-free, dairy-free, and vegan (egg-free).  They’re easily made nut-free as well, by swapping out the peanut butter for sunflower seed butter.  Use the same amount of sun-butter as peanut butter in the swap, and these PBJ cookies will be just as delicious.  One side note when using sun-butter, from baking the cookies with sun-butter, they will turn green on the inside. Perfectly normal, don’t freak out and think they’ve molded!

HOW TO MAKE THEM:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  Set aside.  

In a medium saucepan over low heat, begin to reduce the frozen strawberries.  Let simmer over low heat for 5-7 minutes. Using a potato masher or large fork, begin smashing the strawberries while they simmer.  Continue to reduce the strawberries, stirring and smashing them frequently for another 5-7 minutes. Once they begin to thicken, remove from heat and let cool.

In a large mixing bowl, combine the flax meal and water.  Let sit for 1-2 minutes or until it starts to thicken. Add the applesauce, peanut butter, and honey.  Stir until smooth and creamy. Add the gluten-free quick-cook oats, baking soda, and hemp hearts. Stir together.  

Once the strawberry reduction is cool, add them to the cookie dough.  Fold into the dough. Using a ⅓ cup measuring cup or a large spoon, begin to make evenly shaped cookies on the parchment-covered baking sheet.  Bake the cookies for 20-24 minutes or until light golden brown on the bottom.  

Remove from the oven and let cool completely before removing from the baking sheet.  Serve or place in a covered container in the pantry. They can be stored up to 5 days. 

FREEZER-FRIENDLY:

These cookies freeze remarkably well!  Place them in a freezer-friendly baggie/container and freeze for up to 3 months.  To thaw, remove either individually (or as many as needed) and let thaw on the counter.