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Peanut Butter Greek Yogurt Chocolate Fudge Cookies

Decadent Peanut Butter Greek Yogurt Chocolate Fudge Cookies

Deliciously fudgy and protein-packed, these Peanut Butter Greek Yogurt Chocolate Fudge Cookies are a guilt-free dessert option.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Natural Peanut Butter Can substitute with regular creamy peanut butter.
  • 1 cup Full-Fat Greek Yogurt Or use thick, full-fat coconut yogurt for a dairy-free option.
  • 1/4 cup Honey or Maple Syrup Maple syrup works as a vegan alternative.
  • 1 cup Oat Flour Easily replace with blended rolled oats or almond flour if needed.
  • 1/2 cup Unsweetened Cocoa Powder Avoid sweetened varieties to maintain taste.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal results.
  • 1 pinch Salt Enhances overall flavor.
For Extra Chocolatey Goodness
  • 1/2 cup Mini or Regular Dark Chocolate Chips Can substitute with semi-sweet or milk chocolate if desired.

Equipment

  • Mixing bowl
  • Whisk
  • baking sheet
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine natural peanut butter, Greek yogurt, honey or maple syrup, and vanilla extract. Whisk until smooth and creamy, about 2-3 minutes.
  3. In another bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
  4. Fold the dry mixture into the wet ingredients using a spatula until just combined, about 1-2 minutes.
  5. Gently fold in the dark chocolate chips into the cookie dough.
  6. Drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart, and flatten slightly.
  7. Bake for 10-12 minutes or until the edges are firm and the centers look slightly underdone.
  8. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack for further cooling.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 80mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. Freeze for up to 3 months.

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