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

Scale

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