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Peanut Butter Greek Yogurt Cookies with Soft Oatmeal Bites Inside

Peanut Butter Greek Yogurt Cookies with Soft Oatmeal Bites

A nutritious blend of peanut butter and Greek yogurt creates these healthy cookies packed with protein and fiber.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 cup peanut butter choose natural or classic brands like Jif or Skippy
  • 1 cup Greek yogurt go for thick varieties like Fage or Chobani
  • 1/2 cup maple syrup can substitute with honey
  • 1 teaspoon vanilla extract optional but recommended
For the Dry Mix
  • 1 cup quick oats avoid old-fashioned oats unless processed
  • 1 teaspoon cinnamon provides flavor
  • 1 teaspoon baking soda acts as a leavening agent
Optional Add-ins
  • 1/2 cup chocolate chips can swap for dark chocolate or nuts

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • whisk
  • tablespoon

Method
 

Instructions
  1. In a large mixing bowl, combine the creamy peanut butter, Greek yogurt, maple syrup, and vanilla extract. Whisk until smooth.
  2. Gently fold in the quick oats, cinnamon, and baking soda. Stir until just combined. If desired, add chocolate chips.
  3. Let the cookie dough rest for about 5 minutes at room temperature.
  4. Prepare a baking sheet lined with parchment paper. Scoop portions of dough and place 2 inches apart, flattening slightly.
  5. Preheat oven to 350°F (175°C) and bake for 10-12 minutes or until edges are golden.
  6. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

These cookies get softer over time. Store in an airtight container at room temperature for up to 7 days.