PB&J Breakfast Cookies

Peanut butter and jelly cookies on a cooling tray.

Peanut butter and jelly cookies on a cooling tray.
Your favourite PB&J breakfast — in the form of a portable cookie. These cookies aren’t too sweet and are great on their own, or with a bit of extra jelly spread on top.
Makes: 8 large cookies or 12 mini cookies
Prep Time: 10 minutes
Cooking & Resting Time: 20 minutes


  • 1/2 cup applesauce
  • 1/4 cup Crystal margarine
  • 1/4 cup peanut butter
  • 1/4 cup dark brown sugar
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup almonds, slivered
  • 1/4 cup blueberries, fresh or frozen


  1. Preheat the oven to 350F.
  2. Cream together the applesauce, Crystal margarine, peanut butter, dark brown sugar, vanilla extract, and salt together with an electric hand mixer until fluffy.
  3. Wet ingredients in a bowl
    Whisking of the wet ingredients

  4. Fold in the remaining dry ingredients.
  5. Adding of dry ingredients into wet ingredients

  6. Shape into cookies using a spoon or ideally a portion scoop.
  7. Scooping cookie dough into balls on a baking sheet.

  8. Place on a lined baking sheet and bake for 14-16 minutes, then let cool 10 minutes before removing from sheet.

Chef Notes

  • These cookies can be enjoyed on their own or with a dollop of your favourite jam.

Freshly baked PB & J cookies