Description
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 2mg
