Nut Butter & Jelly Breakfast Cookies

These kid-friendly breakfast cookies were inspired by a recipe from vegan cookbook author Joni Marie Newman. But while the original used white flour, traditional jam, and peanut butter, our healthier version has whole wheat flour, less sugar, and whole fruit. Take some with you on a run. If you use crunchy nut butter, or if your nut butter is on the drier or thicker side, you should use about ¼ cup (30 g) less flour.