Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers

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Creamy, tender, and just a little indulgent—these Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers are comfort in cookie form.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: Easy, Healthy

Servings: cookies

Calories: 120kcal

1/2 cup natural peanut butter stirred if separated; use creamy or crunchy as you prefer
1/4 cup plain Greek yogurt room temperature
1/3 cup honey or maple syrup liquid sweetener of choice
1 large egg room temperature
1 teaspoon vanilla extract
1 cup oat flour or finely ground oats; pulse oats in a food processor to make oat flour
1/2 teaspoon baking soda
1 pinch salt
2 tablespoons mini dark chocolate chips or chopped peanuts optional for topping

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium bowl, mix together peanut butter, Greek yogurt, honey or maple syrup, egg, and vanilla extract until smooth and well combined.
Add oat flour, baking soda, and a pinch of salt to the wet mixture. Stir until a soft dough forms.
Scoop dough into tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart.
Gently flatten each ball with the back of a spoon or your palm.
If using toppings, press a few mini dark chocolate chips or chopped peanuts onto the top of each cookie now.
Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers should still look soft.
Let cookies cool on the tray for about 5 minutes before transferring to a wire rack to finish cooling.

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 7 days.