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Peanut Butter Greek Yogurt Cookies with Soft Oatmeal Bites Inside

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 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
Optional Add-ins
  • 1/2 cup Chocolate Chips substitute with dried fruit if desired
  • 1/2 cup Nuts chopped for added crunch

Equipment

  • mixing bowl
  • Whisk
  • baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. 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.
  2. Gently add quick oats, ground cinnamon, and baking soda. Stir until just combined.
  3. Allow the cookie dough to rest for 5 minutes in the bowl for better texture.
  4. Preheat oven to 350°F (175°C). Portion rounded tablespoons of dough onto a parchment-lined baking sheet.
  5. Bake for 10-12 minutes until edges are lightly golden.
  6. 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

Notes

Store 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.

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