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.

Tammy Lynn


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


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

  • 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; 4.1 g total fat; 8 mg cholesterol; 62 mg sodium. 13.5 g carbohydrates; 3 g protein; Full Nutrition