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Peanut Butter + Jelly Quinoa Breakfast Cookies

Author - Alyssa Rimmer

PB + J QUINOA BREAKFAST COOKIES -- a healthy way to start the day with a classic flavor combination [vegan]

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And we're baaack…with another breakfast cookie recipe!

After the last few recipes – remember those Blueberry Muffin Quinoa Breakfast Cookies from last month? Or what about the Chunky Monkey Quinoa Breakfast Cookies in January?! – I did a quick poll and asked for some flavor suggestions for upcoming cookies. I got loads of fabulous ideas, many of which are definitely in the works, but one of my favorites was what we have today: peanut butter and jelly.

It's such a classic combination that brings back fun memories, but also feels so natural to serve at breakfast. The peanut butter part comes in the form of the cookies and the jelly is an all-natural, homemade raspberry chia jam.

VEGAN! Quinoa Breakfast Cookies that taste like peanut butter + jelly sandwiches....simple, healthy and SO GOOD!

In the beginning I was thinking these would be more like swirls, but then the idea thumbprint cookies came to mind and I knew that was it. Soft, chewy peanut butter cookies with a dab of sweet raspberry jam on top. It makes it so you get a little bit of both flavors in every bite, but not too much of either. It strikes the perfect balance between the peanut butter and jelly.

These AMAZING peanut butter + jelly breakfast cookies are the perfect way to start the day - high protein, low sugar and all natural

These cookies come together just like our other quinoa breakfast cookies – this time you're just using all peanut butter in the base instead of another nut butter. For the jam, I had leftover chia jam from my buckwheat porridge, but you could either whip some up yourself or just use your favorite (preferably naturally sweetened) jam/jelly.

And when you go to bake them, simply make a small indent with your thumb, put a small spoonful of jam on top and toss them in the oven. They'll come out warm and gooey, with just the right amount of sweetness.

The flavor is so reminiscent of the classic PB+J sandwiches I used to have as a kid that I seriously could not stop eating them. Usually I send half a batch home with friends, but these ones I kept all for myself. They were my breakfast, snack AND dessert for at least two days.

The best flavor combo? Peanut Butter + Jelly...this time combined to make a delicious (and healthy!) breakfast cookie - using quinoa, oats, banana and tons of other goodies

Now that I have this running list of flavor combinations – thanks to everyone who sent me some! – I'm thinking we'll have a monthly breakfast cookie flavor. Sounds kinda fun, huh? So far, here's what we have for 2016:

Quinoa Breakfast Cookies...that taste like PB + J sandwiches! These DELICIOUS cookies are the perfect way to start the day - packed with fiber, protein, healthy fats and sweetened only with natural sugars

I'm choosing between three flavors to go with next and I'd love your suggestion. Leave a comment with your choice and the one that gets the most votes will be next.

Your turn….

What flavor would you like to see next? The options are:

  1. Lemon Poppy Seed
  2. Chocolate Peanut Butter
  3. Salted Caramel

Choose your fave by writing 1, 2 or 3 in the comments or fill out the poll below 🙂

xo A

These QUINOA breakfast cookies are absolute perfection! A chewy peanut butter cookie base topped with healthy raspberry chia jam. [gluten-free + vegan]

PB + J QUINOA BREAKFAST COOKIES -- a healthy way to start the day with a classic flavor combination [vegan]
4.72 from 7 votes
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Peanut Butter + Jelly Quinoa Breakfast Cookies

It's such a classic combination that brings back fun memories, but also feels so natural to serve at breakfast. The peanut butter part comes in the form of the cookies and the jelly is an all-natural, homemade raspberry chia jam.

Course Breakfast, Snack
Cuisine American
Keyword healthy cookies, jelly, peanut butter
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 Cookies
Calories 102 kcal
Author Alyssa Rimmer

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder, cinnamon and salt to the bowl and stir together. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  5. Make an indent with your thumb or finger into the top of each cookie and spoon 1 teaspoon chia jam into the indentations.
  6. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  7. Enjoy at room temp or slightly reheated in a microwave.
Nutrition Facts
Peanut Butter + Jelly Quinoa Breakfast Cookies
Amount Per Serving
Calories 102 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 74mg 3%
Potassium 135mg 4%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 0.8%
Calcium 2.9%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.


 

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These QUINOA breakfast cookies are absolute perfection! A chewy peanut butter cookie base topped with healthy raspberry chia jam. [gluten-free + vegan]

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56 comments
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  1. Could you sub applesauce or oil for the banana? Its the only thing I don’t have on hand. I do have some cherry chia jam, though, that I thought might go well in the middle!

  2. Alyssa~
    Thank you so much for this wonderful site!!
    Is there something else I could use in place of the oats? My little guys has allergies to so many things, it has been rough finding yummy foods for him.
    Thank you:)

  3. Can I change up the recipe a bit? I am unable to eat peanut butter but i would be able to make and sub, another nut butter .

  4. Salted Caramel!!! Not sure how you’d make that into a healthy breakfast cookie, so I’m curious to see what you come up with!

  5. I have made your breakfast cookies several times now. Always different, depending on what I’ve got in the pantry. My toddler loves making and eating them!! Just one question: is there a reason you include baking powder? I’ve made them with and without and it doesn’t seem to make a difference.

    • So happy that you like them! I use baking powder because I find it makes them a little bit more fluffy, but you can certainly feel free to leave it out 🙂

  6. Hey Alyssa,

    Just wondering ~ did you mean to list “1 tablespoon chia seeds” in this recipe? I see that it is part of the raspberry chia jam, but by themselves they don’t seem to be added to the cookie recipe (only flaxseed).

    I’m in the midst of making them now… 🙂

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