First off—thank you so much for being here! I can’t tell you how excited I am to share these Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies with you today. They’re fudgy, rich, and indulgent, but here’s the kicker—they’re secretly wholesome, packed with protein from Greek yogurt, and naturally sweetened with honey or maple syrup.
These cookies remind me of the treats my mom used to sneak into my lunchbox—just enough chocolate to make you smile, but still “mom-approved.” Now I get to pass that joy on to you.
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Overview of Recipe Content
- What it is: A soft, fudgy, chocolate-packed cookie with a peanut butter base, lightened up with Greek yogurt.
- Perfect for: Afternoon snacks, lunchbox treats, healthier desserts, or even breakfast-on-the-go (yes, I said it!).
- Why you’ll love it: They’re chocolatey without being overly sweet, protein-rich, flourless (made with oat flour), and so easy.
- Taste & texture: Imagine a rich, brownie-like bite with creamy peanut butter undertones and melty dark chocolate chips.
- Health benefits: Lower in sugar than classic cookies, higher in protein thanks to Greek yogurt, and made with wholesome ingredients.
Ingredients You’ll Need:
- ½ cup peanut butter
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¾ cup oat flour
- ¼ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup dark chocolate chips
Tools Needed:
- Mixing bowls
- Whisk and spatula
- Baking sheet lined with parchment paper
- Cookie scoop or spoon
Substitutions:
- Swap almond butter or cashew butter for peanut butter.
- Use gluten-free oat flour to keep these celiac-friendly.
- Try stevia-sweetened chocolate chips if you’re watching sugar.
- Maple syrup adds a deeper flavor, while honey keeps it light—both work beautifully.
How to Make Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies
- Mix wet ingredients: In a bowl, whisk together peanut butter, Greek yogurt, honey (or maple syrup), and vanilla until smooth.
- Combine dry ingredients: Stir in oat flour, cocoa powder, baking powder, and salt. Mix until a thick dough forms.
- Fold in chocolate chips: Reserve a few for topping.
- Shape cookies: Scoop dough onto a parchment-lined baking sheet. Slightly flatten (they won’t spread much).
- Bake: 350°F (175°C) for 10–12 minutes, until set but still soft.
- Cool & enjoy: Let them rest for at least 5 minutes before digging in—they firm up as they cool.
Tip: Warm from the oven, they taste like gooey brownie bites. Once cooled, they’re perfectly chewy and fudgy.
What to Serve with Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies
- A glass of cold milk (classic).
- A steaming mug of coffee or hot cocoa.
- Crumbled over Protein Cookie Dough for a decadent parfait.
- Paired with fresh strawberries or banana slices for a chocolate-dipped fruit vibe.
Tips for Making It Perfect
- Don’t overbake—pull them out while they look slightly underdone.
- Use creamy, natural peanut butter (not the super dry kind).
- Chill the dough for 15 minutes if it feels too sticky.
- Press extra chocolate chips on top before baking for bakery-style looks.
Storage Instructions
- Room Temp: 3 days in an airtight container.
- Fridge: Up to 1 week.
- Freezer: Freeze baked cookies for 2 months; thaw at room temperature.
General Information
Chocolate and peanut butter is a timeless combo, and Greek yogurt has been used in American baking for decades to lighten recipes while keeping them moist. These cookies are a modern twist on the “fudge cookie” trend—decadent yet health-conscious.
Frequently Asked Questions
Can I make these vegan?
Yes—swap Greek yogurt with a plant-based yogurt and use maple syrup instead of honey.
Do I need to chill the dough?
Not necessarily, but chilling can help if your peanut butter is extra runny.
Can I use regular flour instead of oat flour?
Yes, but oat flour gives them a softer, chewier texture.
Do these taste like “diet” cookies?
Not at all! They’re rich, chocolatey, and satisfying.
Conclusion
These Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies are proof that indulgence and nourishment can go hand in hand. Whether you’re baking for yourself, your kids, or a friend, they’re the kind of cookie that makes everyone smile.
If you loved these, you’ll also adore my No-Bake Protein Balls and Chocolate Oat Bars.
Thanks for being here, friend—happy baking!
Interactive Elements
I’d love to see your cookie creations! Leave a review below, or share a photo on Pinterest @poulefrecipe and tag me—I can’t wait to cheer you on.
Nutritional Information (per cookie, approx.)
| Calories | Protein | Carbs | Sugar | Fat | Fiber |
|---|---|---|---|---|---|
| 145 | 6g | 15g | 8g | 7g | 2g |
Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Fudgy, chocolatey, and protein-packed, these Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies are naturally sweetened and perfect for a guilt-free treat.
Ingredients
½ cup peanut butter
½ cup Greek yogurt
¼ cup honey or maple syrup
1 teaspoon vanilla extract
¾ cup oat flour
¼ cup cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together peanut butter, Greek yogurt, honey/maple syrup, and vanilla.
3. Add oat flour, cocoa, baking powder, and salt. Mix until a dough forms.
4. Fold in chocolate chips.
5. Scoop onto baking sheet, flatten slightly, and bake 10–12 minutes.
6. Cool 5 minutes before serving.
Notes
Use natural peanut butter for best texture.
Press extra chocolate chips on top before baking for a bakery-style look.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
