Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies
Indulge your sweet tooth without the guilt with these incredibly fudgy, protein-packed cookies. Made with Greek yogurt and natural peanut butter, they offer a delightful chewiness and rich chocolate flavor that belies their healthy ingredients. Perfect for a quick snack, a light dessert, or a pre-workout energy boost.
Prep Time
15 minutes
Cook Time
10-12 minutes
Total Time
30 minutes
Servings
Makes 12-14 cookies
Keywords
Why This Recipe Delivers
- Packed with protein from Greek yogurt and peanut butter, making them surprisingly satisfying.
- Naturally sweetened with honey or maple syrup for a delicious, guilt-free indulgence.
- Achieves a remarkably fudgy and tender texture that defies expectations for a healthy cookie.
- Quick and easy to prepare, ready from start to finish in under 30 minutes.
- A versatile treat perfect for breakfast, a post-workout snack, or a wholesome dessert.
Ingredients
- 120 grams (½ cup) natural peanut butter
- 120 grams (½ cup) plain Greek yogurt
- 85 grams (¼ cup) honey or maple syrup
- 5 milliliters (1 teaspoon) vanilla extract
- 75 grams (¾ cup) oat flour
- 20 grams (¼ cup) unsweetened cocoa powder
- 1 gram (¼ teaspoon) baking powder
- 1.5 grams (¼ teaspoon) salt
- 45 grams (¼ cup) dark chocolate chips
Instructions
- Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper. This simple step prevents sticking and ensures easy cleanup, allowing for a seamless baking experience.
- In a large mixing bowl, combine the peanut butter, Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk thoroughly until the mixture is completely smooth, creamy, and unified, ensuring no streaks of yogurt remain.
- In a separate, medium-sized bowl, whisk together the oat flour, cocoa powder, baking powder, and salt. This dry mix ensures even distribution of leavening and flavor.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing only until just combined. Overmixing can develop the gluten in the oat flour, leading to tougher cookies, and we aim for a tender, fudgy result.
- Gently fold in the dark chocolate chips, distributing them evenly throughout the dough. The dough will possess a thicker consistency than traditional cookie dough but remain softer than many other healthy alternatives, a characteristic essential for its signature fudgy texture.
- Using a cookie scoop or a tablespoon, drop rounded portions of dough onto your prepared baking sheet, spacing them approximately 5 centimeters (2 inches) apart. Gently flatten each cookie slightly with your fingers or the back of a spoon to ensure even baking.
- Bake for 10-12 minutes. The cookies are ready when the edges appear set but the centers still look slightly soft and underdone. They will continue to firm up as they cool from the residual heat, maintaining their perfect fudginess.
Tools You’ll Need
- Large mixing bowls (2)
- Whisk
- Rubber spatula or spoon
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Measuring cups and spoons (or kitchen scale)
Essential Success Tips
- Ensure your Greek yogurt is plain and unsweetened. Using flavored or sweetened yogurt will alter the sugar content and taste profile significantly.
- Do not overmix the dough once the dry ingredients are added. Overmixing can lead to tougher cookies rather than the desired soft, fudgy texture.
- For best results, use natural peanut butter with only peanuts and salt as ingredients. Processed peanut butter often contains added sugars and oils that can change the dough's consistency.
- Pay close attention to baking time. These cookies are best when slightly underbaked, allowing them to remain moist and fudgy. They will set more as they cool.
- Allow the cookies to cool completely on the baking sheet before transferring them. This helps them firm up and prevents breakage due to their delicate, fudgy texture when warm.
Professional Cooking Secrets
- To enhance the chocolate flavor, consider adding a pinch of espresso powder (about 2 grams or ¼ teaspoon) with the dry ingredients. It won't make the cookies taste like coffee, but it will deepen the cocoa notes.
- For an extra layer of decadence, melt an additional 30 grams of dark chocolate and drizzle it over the cooled cookies. A sprinkle of flaky sea salt on top of the drizzle can elevate the flavor balance.
- If your peanut butter is very thick, gently warm it in the microwave for 10-15 seconds to make it easier to mix smoothly into the wet ingredients.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are also freezer-friendly for up to 2 months.
- Flavor Variation: Try adding a dash of cinnamon or a sprinkle of chopped nuts (like pecans or walnuts) for added texture and flavor.
- Vegan Option: Use maple syrup instead of honey, and ensure your Greek yogurt is a plant-based alternative (such as almond or soy Greek yogurt) to make this recipe fully vegan.
Frequently Asked Questions
Can I use regular flour instead of oat flour?
While oat flour contributes to the healthy profile and unique texture of these cookies, you can substitute it with all-purpose flour. However, the texture might be slightly different, and the nutritional benefits would change. For gluten-free needs, stick to certified gluten-free oat flour.
My cookies are too soft and crumbly. What went wrong?
This could be due to a few factors: either they were underbaked (they firm up significantly as they cool), or the consistency of your Greek yogurt or peanut butter was too thin. Ensure your Greek yogurt is thick-style, and your peanut butter isn't too runny. Chilling the dough for 15-30 minutes before baking can also help.
Are these cookies suitable for meal prep?
Absolutely! These cookies are perfect for meal prep. You can bake a batch at the beginning of the week for healthy snacks, or freeze individual cookies for longer storage. They thaw beautifully at room temperature or with a quick microwave warm-up.
Nutrition Facts (Per Serving)
Calories: Approximately 150-170 per cookie, Protein: 6-8g, Fat: 9-11g, Carbs: 12-15g (estimates based on ingredients and yield).
Allergy Information
Contains peanuts and dairy (Greek yogurt). For a dairy-free version, use a plant-based Greek yogurt alternative. For a gluten-free option, ensure your oat flour is certified gluten-free.
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