PB&J Breakfast Cookies
These healthy PB&J Breakfast Cookies are a sneak peek recipe from my new cookbook, Kid Kitchen! Kids of all ages are going to love making and eating these little morning treats. Full of fruit, protein, and whole grains, they are great fuel for home or on the go. There’s minimal clean up for this quick and easy recipe too!
Want more recipes that your kids will be excited to cook (like PB&J Breakfast Cookies)?
For the full details on the book, pre-ordering, and pre-order bonuses, head to the Official KID KITCHEN Launch Page! (Click Here)
For those who pre-order KID KITCHEN before March 14, 2023, I have three kid-friendly cooking bonuses as a THANK you for your support! You will get 10 EXTRA recipes and bonus content as a free ebook, a video KNIFE SKILLS mini-course, and tickets to a LIVE q&a and cooking class.
Be sure to head to the Official KID KITCHEN Launch Page (linked here) to find out how to claim your pre-order bonuses!
PB&J Breakfast Cookies
Equipment
- sheet pan or cookie sheet, parchment paper or silicone mat, large bowl, whisk, rubber spatula or large spoon, small spoon, small bowl, large cookie scoop if you have one, and measuring cups and spoons
Ingredients
- 2 very ripe bananas or 1 cup (240 ml) applesauce
- ⅓ cup smooth peanut butter or almond butter or use tahini for a nut free option
- 1/4 cup maple syrup or honey
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup whole wheat flour or 1 cup all-purpose or gluten free flour blend
- 1 cup rolled oats
- 2 Tbsp jam or jelly
Instructions
- Preheat the oven to 350°F (180°C). Line a sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, mash the bananas with a sturdy whisk or a fork. Once the bananas are well mashed, add the peanut butter, maple syrup, egg, and vanilla. Whisk it together until all the ingredients are well combined.
- Add the cinnamon, salt, and baking powder to the bowl then whisk it again to combine. Add the flour and oats then use a rubber spatula or large spoon to stir until the flour is just mixed in.
- Use a large cookie scoop or a ¼ cup measuring cup to make 10 mounds of the sticky dough on the baking sheet. Spoon about ½ teaspoon of the jam onto the center of each cookie and press the top down slightly with the back of a spoon.
- Use oven mitts to transfer the baking sheet to the oven. Set a timer for 14 minutes then check if the edges of the cookies are light golden brown. If they still look pale, set a timer for 2 more minutes.
- Use oven mitts to carefully remove the pan from the oven (or ask an adult for help). Allow the cookies to cool fully before eating or storing in an airtight container for later.
Notes
I am SO excited to share this new book with you—and to see all of your budding kid chefs cooking along!
Be on the lookout for more seasoned kid-chef recipes coming to my website and social media feeds! And, as always, thank you for your support!
Now lets’ get cooking!
Click HERE to head to the Official KID KITCHEN Launch Page!
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Be sure to check out some other recipes from Kid Kitchen HERE:
[…] PB&J Breakfast Cookies […]
I honestly haven’t thought about cookies for breakast before–although I’m sure my kiddo would be on board with this! Sounds like a baked oatmeal vibe but more cheeky. And if my kid helps make them? Even better! I wonder if sunbutter or WowButter would work? I’m guessing I’d scale back on the sweetener a bit if the sunbutter is sweetened already. These sounds like a great lunchbox item (as long as nut-butter alternatives work!)
I would like to know if I can make 20 instead of 10 and also would they freeze well?
Hi Kathleen, Yes, I think they would freeze well. Do you mean doubling the recipe to make 20 or making them smaller? I think either would work as long as you pay attention to the cooking time since it would change if the cookies are smaller. 🙂 Heather