Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These soft and cakey peanut butter cookies use nonfat Greek yogurt and don't have any oil or butter. With whole wheat flour and honey, they are great as a snack between meals.

Recipe Summary

cook:
10 mins
additional:
20 mins
total:
50 mins
prep:
20 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.

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  • Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.

  • Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.

  • Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

Nutrition Facts

96 calories; protein 3g; carbohydrates 13.5g; fat 4.1g; cholesterol 7.8mg; sodium 62.2mg. Full Nutrition
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