⏱️ Time
- Prep: 10 minutes
- Bake: 10–12 minutes
🍽️ Servings
12 cookies
🛒 Ingredients
- ½ cup natural peanut butter (no sugar added)
- ½ cup plain Greek yogurt (high-protein, thick)
- 1 large egg
- ⅓ cup oats, blended into oat flour (or almond flour)
- 2 tbsp honey or maple syrup (optional — cookies still work without)
- ½ tsp baking soda
- ½ tsp vanilla extract
- Pinch of salt
Optional Protein Boost
- 1 scoop vanilla or unflavored whey protein isolate
👩🍳 Instructions
- Preheat Oven
- Preheat to 175°C / 350°F.
- Line a baking sheet with parchment paper.
- Mix Wet Ingredients
- In a bowl, whisk peanut butter, Greek yogurt, egg, vanilla, and honey (if using).
- Add Dry Ingredients
- Stir in oat flour, baking soda, salt.
- If using protein powder, mix it in now.
- Batter will be thick and sticky.
- Shape Cookies
- Scoop about 1½ tbsp batter per cookie.
- Place on tray and gently flatten with a fork or spoon.
- Bake
- Bake 10–12 minutes until edges are set.
- Centers will remain soft (they firm up as they cool).
- Cool
- Let cool on the tray for 5 minutes before moving.
💪 Nutrition (Approx. Per Cookie)
(With protein powder)
- Calories: ~95
- Protein: 6–7 g
- Carbs: ~6 g
- Fat: ~5 g
(Without protein powder)
- Protein: ~4 g
🔥 Pro Tips
- Use thick Greek yogurt (5% or strained) for best texture.
- If dough is too thick, add 1–2 tbsp milk.
- For crispier cookies, bake 1–2 minutes longer.
🍫 Variations
- Chocolate Chip: Add sugar-free chocolate chips
- Banana PB Cookies: Add 2 tbsp mashed banana
- Vegan: Use plant yogurt + flax egg
