Description
These Peanut Butter Greek Yogurt Cookies blend comfort and nutrition; guilt-free treats with soft oatmeal bites inside.
Ingredients
Scale
- 1 cup Peanut Butter (or almond butter for a nutty twist)
- 1 cup Greek Yogurt (opt for full-fat for best texture)
- 1/2 cup Maple Syrup (honey can be used as an alternative)
- 2 cups Quick Oats (avoid old-fashioned oats unless ground)
- 1 teaspoon Cinnamon (optional but enhances flavor profile)
- 1 teaspoon Baking Soda
- 1/2 cup Chocolate Chips (substitute with dried fruit if desired)
- 1/2 cup Nuts (chopped for added crunch)
Instructions
- In a large mixing bowl, combine creamy peanut butter, Greek yogurt, maple syrup, and splash of vanilla extract. Mix until smooth for about 2-3 minutes.
- Gently add quick oats, ground cinnamon, and baking soda. Stir until just combined.
- Allow the cookie dough to rest for 5 minutes in the bowl for better texture.
- Preheat oven to 350°F (175°C). Portion rounded tablespoons of dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg