Easy peanut butter and jelly cookies with a hearty oat flour base. Naturally sweetened with berries and jam. Perfect for a healthy breakfast, snack, or dessert.
Are you surviving the Polar Vortex?
It’s been too cold here to do much of anything, and Harper and I are feeling a little stir-crazy.
The kind of crazy that makes you bake all day and then jump around to an intense dance workout at 7 PM because…cold.
Aside from getting back into cardio (it’s been a while!), I made three batches of Peanut Butter and Jelly Crisscross Cookies.
These easy oil-free, gluten-free, and no sugar added cookies really hit the spot for a quick nutritious snack.
You can have them on the table in 10 minutes with just 6 ingredients!
This messy marrying of peanut butter and jelly in quick cookie form is one you don’t want to be without when the temps drop.
So let’s drop it like it’s (not) HOT.
OK just say it– they’re not the cutest of cookies, but what they lack in appearance they make up for in ease and taste.
I mean, is there anything better than a good peanut butter cookie?
Especially the kind twice smashed with happy haphazard fork marks.
These cookies are inspired by the favorite thumbprint cookies with one less step– mix the jam in with the cookie dough.
I know right.
Genius.
They’re peanut buttery, moist, chewy, fruity, and mildly sweet.
These cookies are naturally sweetened with fresh berries and your favorite no-sugar-added fruit jam.
I love raspberries in mine, but strawberries or blackberries would be great here, too.
For jam, I went with a classic strawberry, but anything goes.
Not sure if your jam is no sugar added?
Check the label to make sure your jam is just fruit– my favorite brand is sweetened with apple juice!
For peanut butter, I went with crunchy for more texture, but creamy is just as dreamy here, too.
My pantry is always stocked with Bob’s Red Mill Organic Golden Flaxseed Meal and Gluten Free Oat Flour to bring my baking reveries to life.
Most of my recipes start with a Tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal and filtered water to create a “flax egg”.
It’s my favorite fool-proof egg substitute to make everything stick in all of the right places.
Gluten Free Oat Flour gives the cookies mass, fiber, and protein while keeping them gluten free.
If you don’t have oat flour on hand, I recommend almond flour as a suitable substitute.
These Peanut Butter & Jelly Crisscross Cookies are perfect for a fun breakfast, snack, or dessert.
This recipe is kid friendly, too, so make them for your tiny humans and sneak them in lunch boxes, after school snack plates, and family desserts.
I think they’re pretty exceptional with a tall glass of almond milk, or as quick bite after a sweaty workout.
If you don’t have access to an oven or don’t feel like turning it on for whatever reason, these cookies can be enjoyed raw, too!
Either way, they’re fabulous for anytime you want a peanut butter and jelly in cookies form, which is…always?
If you start your day off with these Peanut Butter & Jelly Crisscross Cookies, let me know! I’d love to hear what you think of them.
Be sure to leave a comment and rating below so I can use your feedback to make more yums.
Give me a shout on Instagram and use #floraandvino to show me yours.
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Want more cookies for breakfast?
Check out my Blueberry Banana Breakfast Cookies and Toasted Quinoa Carrot Cake Breakfast Cookies for more ways to start your day with a healthy dessert!
XO Lauren
Peanut Butter & Jelly Crisscross Cookies
- Total Time: 20 mins
- Yield: 24 cookies
- Diet: Vegan
Description
Easy peanut butter and jelly cookies with a hearty oat flour base. Naturally sweetened with berries and jam. Perfect for a healthy breakfast, snack, or dessert.
Ingredients
- 1 flax “egg” (1 TBSP Bob’s Red Mill Organic Golden Flaxseed Meal + 3 TBSP filtered water)
- 3/4 cup creamy or crunchy peanut butter
- heaping 1/2 cup fresh berries (I like raspberries!)
- 1/2 cup no-sugar-added fruit jelly
- 1 1/4 cup Bob’s Red Mill Gluten-Free Oat Flour
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the flax “egg” together in a large mixing bowl and set it aside to gel for 5 minutes.
- Add the raspberries to the flax “egg” and lightly smash them with a fork.
- Mix in the peanut butter and jelly and mix well.
- Add in the oat flour and mix everything until it’s well-combined and no flour is visible. The dough should be thick and scoop-able.
- With a cookie-dough scoop, scoop the dough into ~1.5″ TBSP balls.
- Roll the dough into smooth balls with your hand and place them on the prepared baking sheet. Flatten the balls with a fork twice to form a criss-cross pattern. Continue until all of the cookie dough is all gone– it should make about 16-18 cookies.
- Bake the cookies for 10-12 minutes, or until they’re golden brown underneath. The cookies will be soft when removed from the oven. Allow them to cool for about 10 minutes before serving.
- Store the cookies in an airtight container in the refrigerator for up to one week and freeze for longterm storage.
Notes
Recipe adapted from No Meat Athlete Cookbook
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven Bake
- Cuisine: Vegan, Gluten Free, Oil Free, Refined-Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Bland, gummy texture, and no flavor. Save yourself the trouble and engredients and opt for a more semi-healthy recipe.