Friday Fun = Cookies for Breakfast! Peanut Butter and Jelly Breakfast Thumbprint Cookies come together with 5 pantry ingredients in one bowl! They are flourless & dairy free and super simple to make! You can check out my video here to see how easy it is! These are adapted from my Healthy Banana Oatmeal Cookies, but since I have had trouble getting bananas some weeks, I wanted to show you an apple sauce version with a fun twist! The peanut butter adds protein to make these cookies heartier and the sweet jam adds a burst of flavor.
I first made these simple cookies for afternoon school work pick me up, but I decided they would be fun for breakfast too! Breakfast Thumbprint Cookies are packed with wholesome ingredients to fuel your family for all of your busy morning activities!
Peanut Butter & Jelly Breakfast Thumbprint Cookies Adaptations
- Peanut Butter – Any Nut Butter will work! I used natural, but a skippy, Jeff or equivalent will work as well it will just add extra sugar
- Jam – I used cherry jam but you can use any jam or jelly
- Seeds – These are optional as I wanted to keep these cookies simple and not everyone keeps these stocked in their pantry. I like to add 2 tbsp of ground flax seeds to add extra nutrients to these cookies sometimes, you could add chia or hemp seeds as well!
Peanut Butter & Jelly Breakfast Thumbprint Cookies
- 1 cup oats
- ¼ tsp salt
- 2/3 cup applesauce (or 1-2 bananas depending on the size)
- 1/3 cup peanut butter – (any nut butter will work! I tested it with a natural penut butter, a regular peanut butter should work as well it would just add extra sugar)
- 3 tbsp favorite jam or jelly (we used cherry)
- 2 tbsp ground flax (optional addition for extra nutrients)
- Arrange a rack in the middle of the oven and heat to 350°F.
- Line a baking sheet with parchment paper
- Measure oats and salt into bowl and mix together
- Pour in applesauce and peanut butter and mix all of the ingredients until thoroughly combined
- Using a medium scoop, measure and scoop the dough on the parchment lined baking sheet (they do not spread so you do not have to spread them far apart)
- Using your thumb make a tiny indentation into each cookie
- Fill the indentation with jam about 1 tsp per cookie (does not have to be exact)
- Bake the cookies for 12 -15 minutes (cookies will be firm on the outside and soft inside)
- Wait 2 minutes to transfer the cookies to a cooling rack and let cool for 5-10 minutes before eating
- If your family doesn’t finish the entire batch in one day store these covered or in airtight container in the refrigerator for up to a week.
- These can be frozen! Make a double batch and wrap and freeze these for quick snacks and breakfasts!
Food Play Go 