Peanut butter and jelly breakfast cookies

By Abbey Sharp
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Ingredients

  • 1 tablespoon ground flax
  • 2 tablespoons unsweetened almond milk or water
  • 1/2 cup natural peanut butter
  • 1/4 cup melted coconut oil
  • 1/2 cup ripe mashed banana
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla
  • 2 1/2 cups Quaker® Large Flake Oats
  • 1/2 cup oat flour (made by processing Quaker Large Flake Oats)
  • 1/2 cup powdered peanut butter
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup freeze dried raspberries, crushed
  • 1/4 cup minced peanuts
  • 2 tablespoons hemp hearts

Directions

  1. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  2. In a small ramekin, mix together the flax and almond milk or water and sit in the fridge for an hour to form a flax egg.
  3. Once thickened, combine the flax egg, peanut butter, coconut oil, banana, maple, and vanilla.
  4. In another bowl, mix the large flake oats, oat flour, powdered peanut butter, baking powder, cinnamon, and salt. Add the wet to the dry, then fold in the freeze dried raspberries and peanuts.
  5. Form into 1-1/2 tablespoon balls and transfer to baking sheets set one centimeter apart. Sprinkle with hemp hearts and bake for ten minutes. Allow to cool and enjoy.

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