Jump to Recipe Print RecipeWith the aroma of sweet, nutty goodness wafting from my oven, I can’t help but feel elated knowing I’m about to dive into a guilt-free treat. These Healthy Peanut Butter Greek Yogurt Cookies with Soft Oatmeal Bites Inside bring together comfort and nutrition in a delightful way. Made in just one bowl, they are the ultimate snack that satisfies those sweet tooth cravings without compromising on health. Packed with protein and fiber thanks to Greek yogurt, these cookies are an easy, quick fix for your homemade dessert needs. Plus, they’re kid-approved, making them a smart and fun choice for your little ones! Are you ready to bake something delicious that everyone will love? Let’s get started! Why will you love these cookies? Guilt-Free Indulgence: These Peanut Butter Greek Yogurt Cookies combine health and taste effortlessly, ensuring you can enjoy sweetness without the guilt. One-Bowl Wonder: Simplify your baking by using just one bowl, making cleanup a breeze afterward! Kid-Approved: Perfect for family baking sessions—kids will love these nutritious treats, whether as an after-school snack or lunchbox surprise. Versatile Recipe: Feel free to mix in your favorite add-ins, like chocolate chips or dried fruits, for a personal touch! Freezer-Friendly: They store beautifully, allowing you to prep ahead for those quick cravings—just grab one straight from the freezer and enjoy! Peanut Butter Greek Yogurt Cookies Ingredients For the Dough Peanut Butter – Provides flavor and healthy fats; swap with almond butter for a nutty twist. Greek Yogurt – Replaces butter and adds protein; opt for full-fat for best texture. Maple Syrup – The main sweetener that enriches flavor; honey can be a lovely alternative. Quick Oats – Essential for structure and soft texture; avoid old-fashioned oats unless ground. Cinnamon – Adds warmth and depth; optional but enhances the overall flavor profile. Baking Soda – Helps the cookies rise for a soft, chewy texture. Optional Add-ins Chocolate Chips – Fold in for a delicious melty surprise; feel free to substitute with dried fruit for a fruity twist. Nuts – Chopped nuts can add a delightful crunch; experiment with your favorite varieties! These Peanut Butter Greek Yogurt Cookies are not just a treat but also a fantastic way to sneak in extra protein and fiber for a guilt-free indulgence! Step‑by‑Step Instructions for Peanut Butter Greek Yogurt Cookies with Soft Oatmeal Bites Inside Step 1: Dough Preparation In a large mixing bowl, combine creamy peanut butter, thick Greek yogurt, maple syrup, and a splash of vanilla extract. Using a whisk or sturdy spoon, mix until the ingredients form a smooth and well-blended mixture, lasting about 2-3 minutes. This will create the base for your Peanut Butter Greek Yogurt Cookies, giving them a rich texture and delightful taste. Step 2: Combine Dry Ingredients Next, gently add the quick oats, ground cinnamon, and baking soda into the peanut butter mixture. Stir everything together until just combined, being cautious not to overmix. If you’d like a sweet extra touch, consider folding in some chocolate chips or dried fruits at this stage for added flavor and texture in your cookies. Step 3: Rest the Dough Allow the cookie dough to rest for 5 minutes in the bowl. This short breather gives the oats a chance to absorb some moisture, resulting in a softer, chewier consistency once baked. You’ll notice a change in texture, as the mixture will become easier to scoop and shape into cookies. Step 4: Shape Cookies Preheat your oven to 350°F (175°C) while you prepare the cookies. Using a tablespoon or cookie scoop, portion out rounded tablespoons of dough onto a parchment-lined baking sheet, keeping them spaced about 2 inches apart. Lightly flatten each mound with your fingers or the back of the spoon to help them bake evenly, ensuring that your Peanut Butter Greek Yogurt Cookies come out perfectly shaped. Step 5: Bake Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. Keep an eye on them; the edges should turn lightly golden while the centers appear slightly underdone. This will ensure that your cookies maintain their soft, chewy texture, characteristic of a delightful peanut butter cookie. Step 6: Cool Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. During this time, they will continue to cook due to residual heat, solidifying just enough to make transferring easier. After a short cooling period, move them to a wire rack to cool completely and let the flavors settle before indulging. Peanut Butter Greek Yogurt Cookies Variations Feel free to make these delightful cookies your own with a few simple tweaks to the ingredients! Nut Butter Swap: Substitute peanut butter with almond or cashew butter for a delightful nutty twist. Each nut brings its unique flavor, making for a refreshing change! Dried Fruit Addition: Incorporate dried cranberries or apricots instead of chocolate chips for a fruity touch. These additions create a burst of sweetness in every bite. Oat Substitution: If you want a gluten-free option, swap quick oats with certified gluten-free oats for the same great texture without any worries. Sugar Alternatives: Replace maple syrup with agave or coconut sugar for a different sweetness profile. Each of these options brings new, delicious undertones to your cookies. Flavor Boost: Add a tablespoon of melted coconut oil or butter for an extra richness. The buttery flavor enhances the cookie’s overall deliciousness. Spice Things Up: Sprinkle in some nutmeg or ginger for a warm, spiced flavor. This can turn your cookies into a cozy indulgence. Additional Crunch: Fold in chopped nuts or seeds, such as walnuts or chia seeds, for added texture and nutrition. They’ll make every bite more satisfying! Chocolate Drizzle: After baking, drizzle melted dark chocolate on top for an indulgent finish. This brings a decadent touch to the healthy treat! Speaking of fantastic add-ins, if you’re feeling adventurous, try whipping up some Soft Pumpkin Pull Apart Rolls to pair alongside these cookies! Or maybe you want to enjoy a sweet bites’ contrast by serving them with Cider Pumpkin Butter. Enjoy crafting your perfect version of these cookies! How to Store and Freeze Peanut Butter Greek Yogurt Cookies Airtight Container: Store cookies in an airtight container at room temperature for up to 7 days. This helps maintain their delightful softness and flavor. Freezer: For longer storage, place cookies in a freezer-safe bag or container, separating layers with parchment paper, and they’ll last for up to 3 months. Dough Freezing: If you wish to bake fresh cookies later, freeze the dough in portioned scoops. When ready to bake, simply thaw and bake as directed. Reheating: To enjoy a warm treat, reheat cookies in the microwave for 10-15 seconds. This will revitalise their soft, chewy texture, perfect for satisfying sweet cravings! What to Serve with Healthy Peanut Butter Greek Yogurt Cookies Savor the warmth of these delightfully soft cookies while exploring the perfect pairings to elevate your snack game. Creamy Greek Yogurt: A wonderful match, it adds a tangy richness; top it with honey for a sweet contrast. Fresh Berries: Juicy blueberries or strawberries provide a burst of freshness, balancing the rich peanut butter flavor beautifully. Nutty Granola: Adds crunch, making for a hearty treat; scatter some on top of yogurt or have it on the side. Smooth Almond Milk: A refreshing drink that complements the cookies’ creaminess, nourishing without being heavy. Chocolate Milkshake: Indulge in a fun twist—made with almond or oat milk, it creates a delightful peanut butter-chocolate fusion. Banana Slices: Perfect atop the cookies or on the side, they add a natural sweetness that pairs wonderfully with peanut butter. For a delightful afternoon, try enjoying these cookies with a well-prepared cup of tea or coffee, which can enhance their nutty flavors even more! Expert Tips for Peanut Butter Greek Yogurt Cookies Room Temperature Ingredients: Use room temperature peanut butter for easier mixing, ensuring a smoother cookie dough. Mix Carefully: Do not overmix the dough; this maintains the soft and chewy texture of your Peanut Butter Greek Yogurt Cookies. Watch the Bake: Avoid overbaking; cookies should appear slightly underdone when you take them out to ensure they stay soft. Damp Hands: If the dough feels sticky, use damp hands to shape the cookies easily without making a mess. Correct Oat Type: Stick to quick oats for the best texture in your cookies; old-fashioned oats may lead to a grittier outcome. Make Ahead Options These Healthy Peanut Butter Greek Yogurt Cookies are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the dough up to 24 hours in advance by storing it in an airtight container in the refrigerator; this actually enhances the flavors as the oats soak up moisture. If you prefer, you can also scoop the cookies onto the parchment-lined baking sheet and refrigerate them for quicker baking or freeze the shaped dough for up to 3 months. To maintain quality, ensure they are well-wrapped to prevent freezer burn. When you’re ready to bake, simply preheat the oven and bake straight from the fridge or freezer (adding a minute or two to the baking time), and you’ll enjoy freshly baked Peanut Butter Greek Yogurt Cookies with minimal effort! Peanut Butter Greek Yogurt Cookies with Soft Oatmeal Bites Recipe FAQs What type of peanut butter should I use? Absolutely! For the best results, use creamy peanut butter at room temperature. This ensures easier mixing and a smoother dough. If you’re looking for a different flavor profile, almond butter also works brilliantly as a substitute! How should I store the cookies to keep them fresh? To maintain their delightful softness, store the cookies in an airtight container at room temperature for up to 7 days. If they seem a little dry after a few days, I often recommend placing a slice of bread in the container; this helps retain moisture. Can I freeze the cookies and how should I do it? Yes! These Peanut Butter Greek Yogurt Cookies freeze beautifully. Simply place them in a freezer-safe bag or container, with parchment paper between layers, and they’ll stay fresh for up to 3 months. When ready to enjoy, thaw them at room temperature for a few hours or pop them in the microwave for a quick warming treat! What if the dough feels too sticky to scoop? Not a problem! If your dough is sticky, just dampen your hands with a little water before shaping the cookies. This technique makes it easier to handle the dough without adding extra flour, maintaining that soft and chewy texture. Can these cookies be made nut-free? Certainly! If you’re looking for nut-free options, sunflower seed butter is a great alternative to peanut butter. It provides a similar creaminess and flavor while keeping it safe for those with nut allergies. Just be sure to check that all other ingredients are also nut-free! What can I add for extra nutrition or flavor? The more the merrier! You can fold in ingredients like dark chocolate chips for indulgence, or dried fruits like cranberries or raisins for a chewy texture. Chopped nuts or seeds also bring in a lovely crunch and additional nutritional benefits! Peanut Butter Greek Yogurt Cookies with Soft Oatmeal Bites These Peanut Butter Greek Yogurt Cookies blend comfort and nutrition; guilt-free treats with soft oatmeal bites inside. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 12 minutes minsResting Time 5 minutes minsTotal Time 32 minutes mins Servings: 12 cookiesCourse: CookiesCuisine: AmericanCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough1 cup Peanut Butter or almond butter for a nutty twist1 cup Greek Yogurt opt for full-fat for best texture1/2 cup Maple Syrup honey can be used as an alternative2 cups Quick Oats avoid old-fashioned oats unless ground1 teaspoon Cinnamon optional but enhances flavor profile1 teaspoon Baking SodaOptional Add-ins1/2 cup Chocolate Chips substitute with dried fruit if desired1/2 cup Nuts chopped for added crunch Equipment mixing bowlWhiskbaking sheetparchment paper Method Step‑by‑Step InstructionsIn 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. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 80mgPotassium: 120mgFiber: 2gSugar: 5gCalcium: 2mgIron: 5mg NotesStore cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Tried this recipe?Let us know how it was!
