Healthy Peanut Butter Greek Yogurt Cookies: The Ultimate Protein-Packed Treat Recipe
Introduction
These Healthy Peanut Butter Greek Yogurt Cookies are a delicious and protein-packed treat perfect for guilt-free snacking. Made with wholesome ingredients like natural peanut butter, Greek yogurt, and whole wheat flour, they contain 5 grams of protein per cookie and 40% less sugar than traditional recipes. Enjoy them as post-workout fuel, a lunchbox snack, or a mindful dessert.
Ingredients
- 1 cup natural peanut butter
- ¾ cup Greek yogurt (full-fat preferred)
- ½ cup raw honey
- 1 large egg
- 2 tsp vanilla extract
- 1¼ cups whole wheat flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ tsp cinnamon (optional)
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, mix together the peanut butter, Greek yogurt, honey, egg, and vanilla extract until smooth.
- Step 3: In a separate bowl, whisk the whole wheat flour, baking soda, sea salt, and cinnamon if using.
- Step 4: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing.
- Step 5: Using a 1.5 tablespoon scoop, portion the dough onto the prepared baking sheet about 2 inches apart.
- Step 6: Flatten each cookie slightly with a fork.
- Step 7: Bake for 10 to 12 minutes, rotating the pan halfway through baking.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- If the dough is too soft, chill it in the refrigerator for 30 minutes before baking.
- For chewier cookies, add 1 tablespoon of molasses to the dough.
- For a cakier texture, mix in ¼ teaspoon of baking powder.
- To make a dairy-free version, substitute Greek yogurt with coconut yogurt.
- For gluten-free cookies, replace whole wheat flour with oat or almond flour.
Storage
Store baked cookies in an airtight container at room temperature for up to 4 days. Unbaked dough balls can be frozen for longer storage. To reheat, warm cookies slightly in the microwave or oven for a soft, fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut butter?
Yes, you can substitute natural peanut butter with almond butter or cashew butter, but keep in mind the flavor and texture may vary slightly.
Are these cookies suitable for a vegetarian diet?
Yes, these cookies are vegetarian-friendly as they contain no meat products. They do include eggs and dairy unless you substitute those ingredients.
Print
Healthy Peanut Butter Greek Yogurt Cookies: The Ultimate Protein-Packed Treat Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Healthy Peanut Butter Greek Yogurt Cookies are the ultimate protein-packed treat, offering 5g of protein per cookie with 40% less sugar than traditional cookies. Made with natural peanut butter, Greek yogurt, and whole wheat flour, they provide a wholesome, guilt-free snack ideal for post-workout fuel, lunchboxes, or mindful desserts.
Ingredients
Wet Ingredients
- 1 cup natural peanut butter
- ¾ cup Greek yogurt (full-fat preferred)
- ½ cup raw honey
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 1¼ cups whole wheat flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ tsp cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, combine the natural peanut butter, Greek yogurt, raw honey, egg, and vanilla extract. Stir together until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, sea salt, and cinnamon if using. This helps distribute the leavening and spices evenly throughout the dough.
- Mix Dough: Gradually add the dry ingredients into the wet mixture and gently fold until just combined. Avoid overmixing to keep the cookies tender and soft.
- Form Cookies: Using a 1.5 tablespoon (#40) scoop, drop dough balls onto the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Flatten Cookies: Slightly press down on each dough ball with a fork to flatten them for even baking and a classic cookie shape.
- Bake Cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes. Rotate the pan halfway through baking to ensure even cooking and browning.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, helping them set perfectly.
Notes
- Chilling Dough: Chill dough for 30 minutes if it feels too soft to handle.
- Texture Tips: For chewier cookies, add 1 tablespoon molasses; for cakier cookies, add ¼ teaspoon baking powder.
- Storage: Store baked cookies in an airtight container for up to 4 days or freeze unbaked dough balls for later baking.
- Dairy-Free Option: Substitute Greek yogurt with coconut yogurt for a dairy-free version.
- Gluten-Free Option: Use oat or almond flour instead of whole wheat flour for gluten-free cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: healthy cookies, Greek yogurt cookies, protein cookies, peanut butter cookies, high protein snacks, refined sugar free cookies, post workout snacks, wholesome dessert
