PB&J Breakfast Cookies

I might have thrown some shade at breakfast cookies in my last post, but that’s just because I hadn’t made these PB&J cookies yet.

I’m not an expert, but I believe that it’s against the law in seven states to throw shade at anything PB&J related.

Considering these circumstances,* I am legally obligated to present you with these delicious and wholesome cookies.

These are perhaps the most stereotypically vegan baked goods I’ve ever made.

I mean, everything I make contains no animal products, BUT not everything I make replaces sugar with DATES.

That’s right. Vegans love to bake with dates. I’m not against sugar (certain baked goods are very difficult if not impossible to bake without sugar), but I had been watching a bunch of vegan recipe videos lately and, of course, stumbled upon a bunch of recipes with dates.

This piqued my curiosity and presented a challenge: could I invent a baked good sweetened with dates?

VIOLA! Here we have these PB&J Breakfast Cookies. They are subtly sweet from the dates and strawberries and hearty from the oats and peanut butter.

Now you can have your favorite childhood breakfast sandwich, but in a cookie.


Makes 12 Cookies
Total Time: 25 Minutes, Active Time: 10 Minutes


10 deglet noor dates**
1/2 cup peanut butter
1/2 cup unsweetened plant milk
1 cup rolled oats
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 cup strawberries


  1. Preheat an oven to 350 degrees Fahrenheit and take out your non stick cookie tray.
  2. Mash up your dates in a large bowl until they form a paste. If your dates are really dry, try soaking them in warm water for a few minutes. It’s ok if you still have some chunks.
  3. Add the peanut butter and whisk with the date paste until well combined. Add the unsweetened plant milk a whisk again.
  4. Add in the rolled oats, whole wheat flour, salt, cinnamon, and baking powder and whisk until combined.
  5. Chop up the strawberries to 1/2 inch pieces and fold into the batter. The batter should be very thick, but add in a splash more plant based milk if the dough is too hard to work with.
  6. Form the dough into 12 cookies and arrange them on the cookie tray. Make them the shape you want the cookies to be as they do not rise that much.
  7. Place the tray into the preheated oven and bake for 15 minutes.
  8. When the cookies are done, let them cool on a cooling rack for 5-10 minutes and enjoy. These will last 2-3 days in a bread bag or sealed container.


*That I made up.
**If you are using medjool dates, use 5 or measure out 2/3 cups.
**I haven’t tested it, but I imagine you can make these GF by replacing the whole wheat flour with brown rice flour.

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