These healthy quinoa breakfast cookies turn a classic flavor combination into a delectable breakfast treat. A chewy peanut butter base with a sweet chia jam!
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.
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 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.
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:
- January: Chunky Monkey
- February: Blueberry Muffin
- March: Peanut Butter + Jelly
- April: that's up to you!
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:
Choose your fave by writing 1, 2 or 3 in the comments or fill out the poll below 🙂
xo A
More Delicious Breakfast Cookies to try:
- Chocolate Peanut Butter Quinoa Breakfast Cookies
- Sea Salt + Date Quinoa Breakfast Cookies
- Chunky Monkey Quinoa Breakfast Cookies
- Gingerbread Quinoa Breakfast Cookies
- Blueberry Muffin Quinoa Breakfast Cookies
- Lemon Poppy Seed Quinoa Breakfast Cookies
- Pecan Pie Quinoa Breakfast Cookies
Peanut Butter + Jelly Quinoa Breakfast Cookies
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup creamy peanut butter this is my favorite brand
- ¼ cup pure maple syrup
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon chia seeds
- 1/4 - 1/3 cup raspberry chia jam
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flaxseed meal and water, and set aside.
- Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
- 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.
- Make an indent with your thumb or finger into the top of each cookie and spoon 1 teaspoon chia jam into the indentations.
- 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.
- Enjoy at room temp or slightly reheated in a microwave.
Nutrition
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Can I use a chicken egg instead of the flax egg?
Sure 🙂
where’s the recipe for the chia seed jam?
Here you go! https://www.simplyquinoa.com/how-to-make-chia-seed-jam/
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!
Yep, applesauce will definitely work!
may I sub. the flakes for reg. quinoa?
Unfortunately not since the texture is completely different. You can use rolled oats though!
Pingback: National Peanut Board » 9 Surprising Facts about PB&Js
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:)
Hi Angie – I think you could just use more quinoa flakes if you have those 🙂
Lemon Poppy Seed sounds like a great way to bring in Spring! (they all look great!)
I favorite would be lemon poppy seed!
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 .
Absolutely! Any nut/seed butter will work fine 🙂 Enjoy! xo
Absolutely! Any nut/seed butter will work just as well 🙂
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!
Thanks Sara!
I would LOVE to see a lemon poppyseed breakfast cookie! That sounds delicious!
That’s definitely going to be the next flavor!
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 🙂
Salted Caramel!!!
I think that will be coming in the next few months. Lemon definitely was the team fave for April 🙂
Lemon….love lemon!
Same here! xo
Another vote for #1 lemon!
Definitely on the list next!
April – Lemon Poppy Seed
May – Chocolate Peanut Butter
June – Salted Caramel
haha this is awesome!! <3
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… 🙂
Woops! You can just stir it in with the dry ingredients. Updating the recipe now 🙂 xo
Lemon Poppy Seed!!!
Yay! That one is def the fave around here today 🙂
What is the calorie per cookie?
I actually don’t have the info calculated, but you can certainly use this tool to find out: https://www.caloriecount.com/cc/recipe_analysis.php
Lemon PLEASE. Love this Site…
You got it! 😉
Lemon Poppy seed please
Thanks Betty! xo
Definitely #1 Lemon Poppy!
That’s definitely seeming to the team favorite! xo
I agree. 1 for spring but save 3 should definitely be used in another month!
Thanks Mary! xo
In torn between chocolate PB and salted caramel!! Heck, I like em all! ????
They’ll all probably make an appearance at some point…it’s just a matter of which one comes first 😉
3. Sounds like a sweet treat and my birthday is April 10th!
woo! Happy almost birthday 🙂 xo
1 please!
Thanks Jacquie!
1. lemon poppy seed all my favorite things together
Lemon is definitely winning here! xo
1 than 2 than 3! Lemon is yummy anytime!! Lol
Thanks!! 🙂
1, would love to try the lemon poppy seed cookie in the morning!
Thanks Alyssa!
Lemon does sound perfect for the morning!
Lemon, please. All 3 sound yummy but lemon would be my favorite. Thanks!
Thanks!! xo
1, lemon is soooo Springtime!!
Yay! Thanks 🙂