These healthy peanut butter Greek yogurt cookies are soft, lightly chewy, and full of rich peanut butter flavor, yet made with simple, nourishing pantry staples. They come together in one bowl with minimal prep and bake quickly, making them perfect for busy days when you want a wholesome treat without sacrificing taste.
Why You’ll Love This Recipe
These cookies strike the perfect balance between comfort and nutrition. They are naturally sweetened, require no butter or refined sugar, and rely on Greek yogurt for moisture and protein. The dough takes just minutes to mix, there’s no chilling required, and cleanup is easy. They work just as well for a quick snack as they do for breakfast cookies or lunchbox treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup natural peanut butter, creamy, no added sugar or oils
½ cup plain Greek yogurt, unsweetened
1 cup rolled oats, old-fashioned
⅓ cup honey or pure maple syrup
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
Optional add-ins
¼ cup dark chocolate chips
2 tablespoons chopped peanuts
½ teaspoon ground cinnamon
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the peanut butter, Greek yogurt, honey or maple syrup, and vanilla extract until smooth and fully combined.
Add the rolled oats, baking soda, and salt. Stir until the mixture forms a thick, cohesive dough.
If using any optional add-ins, gently fold them into the dough.
Scoop the dough into 12 equal portions and place them on the prepared baking sheet. Gently flatten each cookie slightly with the back of a spoon.
Bake for 10 to 12 minutes, until the edges are set and the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a rack to cool completely.
Servings and timing
This recipe makes 12 cookies.
Prep time: 10 minutes
Bake time: 12 minutes
Total time: about 22 minutes
Variations
For a vegan version, use a dairy-free plain yogurt and maple syrup instead of honey.
For extra warmth, add cinnamon or a pinch of nutmeg to the dough.
For more texture, stir in chopped peanuts or seeds.
For a slightly crisp edge, bake the cookies 1 to 2 minutes longer.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in the refrigerator for up to 5 days.
To freeze, place the cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature or enjoy straight from the fridge for a firmer texture. Reheating is not necessary, but a few seconds at low heat will soften them if desired.
FAQs
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free rolled oats.
Can I make these cookies vegan?
Yes, substitute dairy-free plain yogurt and use maple syrup instead of honey.
Are these cookies very sweet?
No, they are lightly sweet with a balanced peanut butter flavor.
Can I add protein powder to the dough?
Yes, add 1 to 2 tablespoons of protein powder and reduce the oats slightly to maintain texture.
What type of peanut butter works best?
Natural, creamy peanut butter with no added sugar or oils gives the best results.
Do I need to chill the dough?
No, the dough is ready to bake immediately after mixing.
Why are my cookies too dry?
They may have been overbaked. Remove them while the centers are still soft.
Can I use quick oats instead of rolled oats?
Rolled oats are recommended for best texture, but quick oats can work in a pinch.
Can I double the recipe?
Yes, the recipe doubles well using the same baking temperature and time.
Are these cookies suitable for breakfast?
Yes, they are filling and balanced enough to enjoy as a breakfast cookie.
Conclusion
These healthy peanut butter Greek yogurt cookies prove that simple, better-for-you ingredients can still create a soft, comforting, and deeply satisfying treat. With quick prep, wholesome components, and reliable results, this is a recipe you’ll want to keep on repeat for everyday baking.
These healthy peanut butter Greek yogurt cookies are soft, chewy, and naturally sweetened. Packed with protein and made without butter or refined sugar, they’re an easy, wholesome treat perfect for snacks or breakfast.
Ingredients
1 cup natural peanut butter, creamy, no added sugar or oils
1/2 cup plain Greek yogurt, unsweetened
1 cup rolled oats, old-fashioned
1/3 cup honey or pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/4 cup dark chocolate chips
Optional: 2 tablespoons chopped peanuts
Optional: 1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix peanut butter, Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
Add rolled oats, baking soda, and salt. Stir to form a thick dough.
Fold in any optional add-ins, if using.
Scoop the dough into 12 equal portions on the baking sheet and flatten slightly.
Bake for 10–12 minutes, until edges are set and centers are soft.
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Use certified gluten-free oats for a gluten-free cookie.
For a vegan version, use dairy-free yogurt and maple syrup.
Don’t overbake—remove when centers are still soft.
Add protein powder (1–2 tbsp) by slightly reducing oats.
Store in fridge or freeze for long-lasting freshness.
