Why You’ll Love This Recipe

These cookies combine the rich flavors of peanut butter and cocoa with the tangy creaminess of Greek yogurt for a treat that’s both indulgent and sneaky-healthy. They’re naturally sweetened (with honey or maple syrup), packed with oat flour for a hearty texture, and easy enough to whip up in under half an hour. Plus, you’ll get a little protein boost from the Greek yogurt—making them a better-for-you dessert option without sacrificing taste.

Ingredients

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

• ½ cup peanut butter
• ½ cup Greek yogurt
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ¾ cup oat flour
• ¼ cup cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup dark chocolate chips

Directions

1. Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper or lightly grease it.
2. In a mixing bowl, combine the peanut butter, Greek yogurt, honey (or maple syrup) and vanilla extract. Stir until all smooth and well-blended.
3. Add the oat flour, cocoa powder, baking powder and salt into the wet mixture. Mix until just combined.
4. Fold in the dark chocolate chips so they’re evenly distributed.
5. Scoop tablespoon-sized portions of dough (or use a cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for about 10–12 minutes, or until the cookies have set around the edges but are still a little soft in the center.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely (they will firm up a bit as they cool).
8. Serve and enjoy!

Servings and timing

Makes approximately 12 cookies.
Total time: ~20 minutes (about 10 minutes prep + 10 minutes bake + a few minutes cooling).

Variations

• Swap dark chocolate chips for white chocolate or milk chocolate chips, if preferred.
• Use almond butter or sunflower seed butter instead of peanut butter for a nut-free or different-nut option.
• Add 2 tablespoons chopped nuts (like pecans or walnuts) for extra crunch.
• Stir in 1–2 tablespoons shredded coconut for a coconut-chocolate twist.
• Use cinnamon (¼ teaspoon) in the dry mix for a warm spice note.

Storage/Reheating

• Store the cooled cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze in a sealed freezer-safe container for up to 2 months. Thaw at room temperature.
• To reheat: warm the cookie for about 10–15 seconds in the microwave (on low power) or place in a pre-heated 300 °F (150 °C) oven for 3–4 minutes until slightly warm.

FAQs

What if I don’t have oat flour?

You can substitute with regular all-purpose flour or whole wheat flour in equal measure (¾ cup), though the texture may be a bit different (less “oaty” & slightly denser).

Can I use fat-free Greek yogurt?

Yes—you certainly can. The cookies may be a bit less rich, but they will still hold together and taste good.

Can I make them gluten-free?

Yes—ensure you use certified gluten-free oat flour (or another gluten-free flour blend) and check that the chocolate chips are gluten-free.

Can I use a different sweetener than honey or maple syrup?

Yes—you could use agave syrup or a liquid sweetener of choice. If you want to use granulated sugar instead, you may need to adjust the wet-dry balance slightly (because syrup adds moisture).

Can I make the dough and bake later?

Yes—you can prepare the dough, shape into cookie-balls, chill it for up to 24 hours in the fridge, then bake when ready. You might need to add a minute or two to the baking time if starting from cold dough.

Why are the cookies still soft in the center after baking?

Because the yogurt keeps them moist, and they’ll firm up slightly as they cool. If you prefer a firmer cookie, you can bake 1–2 minutes longer.

Can I reduce the chocolate chips?

Absolutely—if you prefer less chocolate or want to make them simpler, reduce to 2 Tbsp or omit entirely. They’ll still hold together fine.

Are these cookies high in protein?

They have more protein than many traditional cookies thanks to the Greek yogurt and peanut butter—but they are still a dessert, so enjoy in moderation.

Can I double the recipe?

Yes—just double all ingredients, and bake in batches. Make sure not to overcrowd the baking sheet.

How do I know when they’re done baking?

Look for the edges to be set and the centers to appear just slightly soft. They may look a little underdone—once cooled they will firm up. Over-baking will lead to dry cookies.

Conclusion

If you’re looking for a cookie that satisfies your chocolate and peanut butter cravings while still feeling just a little bit healthier, this recipe delivers. With simple ingredients and a straightforward process, you’ll have a batch of soft, fudgy, peanut-buttery cookies ready in under 30 minutes. Give them a try—you might just find your new favorite dessert!

Print