These Healthy Peanut Butter Greek Yogurt Cookies are a soft, chewy, and protein-packed treat perfect for a guilt-free snack or dessert. Made with wholesome ingredients like Greek yogurt, oat flour, and natural peanut butter, these cookies have a tender center and just the right amount of sweetness from honey. They’re quick to make and ideal for anyone looking for a nutritious cookie without refined sugar or butter.

Why You’ll Love This Recipe

• Naturally sweetened with honey instead of refined sugar.
• Packed with protein from Greek yogurt and peanut butter.
• Soft and chewy texture that melts in your mouth.
• Made with simple pantry ingredients.
• Great for a quick snack, lunchbox treat, or post-workout bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup Greek yogurt (plain or vanilla)
• ¼ cup natural peanut butter (smooth or crunchy)
• ¼ cup oat flour
• 2 tablespoons honey
• ¼ teaspoon baking soda

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine Greek yogurt, peanut butter, and honey. Stir until smooth.
3. Add oat flour and baking soda to the wet mixture. Stir until a thick cookie dough forms.
4. Using a spoon, drop portions of dough onto the prepared baking sheet. Flatten them slightly with the back of the spoon.
5. Bake for 8–10 minutes or until the edges are lightly golden and the centers are still soft.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 10–12 cookies.
Preparation time: 10 minutes
Baking time: 10 minutes
Total time: 20 minutes

Variations

• Chocolate Chip Version: Add 2 tablespoons of dark chocolate chips to the dough before baking.
• Coconut Flavor: Mix in 1 tablespoon of shredded coconut for extra texture.
• Banana Peanut Butter Cookies: Replace half of the yogurt with mashed ripe banana for a fruitier flavor.
• Nut-Free Option: Use sunflower seed butter or almond butter instead of peanut butter.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep up to 7 days for maximum freshness.
• Freezer: Freeze for up to 2 months in a sealed bag. Thaw at room temperature or warm for 10 seconds in the microwave before eating.

FAQs

1. Can I use regular flour instead of oat flour?

Yes, you can use whole wheat or all-purpose flour, but the texture may be slightly denser.

2. What type of Greek yogurt works best?

Plain, unsweetened Greek yogurt is best for controlling sweetness and consistency.

3. Can I make these cookies dairy-free?

Yes, use a dairy-free yogurt such as almond or coconut yogurt.

4. Is there a substitute for honey?

You can use maple syrup or agave nectar in equal amounts.

5. Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds a nice texture to the cookies.

6. How do I make these cookies gluten-free?

Use certified gluten-free oat flour to keep the recipe gluten-free.

7. Why are my cookies dry?

They may be overbaked. Remove them when the edges are just turning golden for soft centers.

8. Can I add protein powder?

Yes, add one scoop of unflavored or vanilla protein powder and reduce the oat flour slightly.

9. Can I double the recipe?

Absolutely, just double all the ingredients and bake in batches.

10. Are these cookies suitable for kids?

Yes, they’re a healthy, kid-friendly snack made with natural ingredients.

Conclusion

Healthy Peanut Butter Greek Yogurt Cookies are a simple and wholesome way to satisfy your sweet cravings without guilt. With their soft centers, rich peanut butter flavor, and nourishing ingredients, they make the perfect healthy treat for any time of the day.

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