Soft, chewy, and packed with wholesome ingredients, these Healthy Peanut Butter Greek Yogurt Cookies are my go-to when I want something sweet without the guilt. They’re naturally sweetened, flourless, and loaded with protein thanks to the Greek yogurt and peanut butter combo. Whether it’s for a post-workout snack or a light dessert, these cookies always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup natural peanut butter
1/2 cup plain Greek yogurt
1/4 cup honey or pure maple syrup
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup oat flour (or finely ground oats)
Optional: dark chocolate chips or chopped peanuts
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I stir together the peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla extract until the mixture is smooth.
Next, I add in the baking soda, salt, and oat flour, mixing until a soft dough forms.
If I’m using any add-ins like chocolate chips or chopped peanuts, I gently fold them into the dough.
I drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Each cookie gets gently flattened with the back of a spoon or my fingertips.
I bake them for 9–11 minutes, just until the edges are slightly golden.
After baking, I let them cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 cookies. It takes about 10 minutes to prep, 10 minutes to bake, and a total of just 20 minutes from start to finish. Each cookie has roughly 110 calories, making it a light yet satisfying option for snacking or dessert.
Variations
When I’m in the mood to switch things up, I love adding mini dark chocolate chips for a richer flavor. Chopped roasted peanuts give the cookies extra crunch. I’ve also tried using almond butter instead of peanut butter for a slightly different taste. If I want them even lower in sugar, I use a sugar-free syrup or cut back slightly on the sweetener.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze beautifully—just pop them in a zip-top bag and freeze for up to 2 months. To enjoy again, I let them thaw at room temperature or give them a quick 10-second zap in the microwave to bring back that soft texture.
FAQs
Can I use a different nut butter instead of peanut butter?
Yes, I’ve had great results using almond butter or cashew butter. Just make sure it’s natural and not too oily.
Is there a substitute for oat flour?
If I don’t have oat flour, I grind rolled oats in a blender until they reach a fine consistency. It works just as well.
Are these cookies gluten-free?
Yes, as long as I use certified gluten-free oats or oat flour, these cookies are naturally gluten-free.
Can I make these cookies vegan?
I haven’t tested a vegan version yet, but I think replacing the egg with a flax egg might work. Letting the dough rest a bit after mixing may help it hold together better.
Why are my cookies too soft or sticky?
These cookies are meant to be soft, but if they’re too sticky, I might have underbaked them slightly or added too much yogurt. A minute or two longer in the oven can help firm them up.
Conclusion
These Healthy Peanut Butter Greek Yogurt Cookies are one of my favorite simple treats—easy to make, easy to customize, and packed with wholesome ingredients. Whether I want a mid-day bite or something sweet after dinner, they always satisfy without making me feel weighed down.
Recipe:
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Healthy Peanut Butter Greek Yogurt Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
Soft, chewy, and packed with wholesome ingredients, these Healthy Peanut Butter Greek Yogurt Cookies are naturally sweetened, flourless, and protein-rich—perfect for a light dessert or post-workout snack.
Ingredients
1/2 cup natural peanut butter
1/2 cup plain Greek yogurt
1/4 cup honey or pure maple syrup
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup oat flour (or finely ground oats)
Optional: dark chocolate chips or chopped peanuts
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla extract until smooth.
- Add baking soda, salt, and oat flour, and mix until a soft dough forms.
- Fold in optional add-ins like chocolate chips or chopped peanuts, if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips.
- Bake for 9–11 minutes, or until the edges are slightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute almond or cashew butter for peanut butter.
Make sure to use certified gluten-free oats if needed.
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freeze for up to 2 months; thaw at room temp or microwave for 10 seconds to soften.
To reduce sugar, use sugar-free syrup or reduce the sweetener slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
