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Peanut Butter Greek Yogurt Chocolate Fudge Cookies

Peanut Butter Greek Yogurt Chocolate Fudge Cookies That Wow

Delicious Peanut Butter Greek Yogurt Chocolate Fudge Cookies that offer a rich, fudgy texture with high protein and low sugar, perfect for health-conscious chocoholics.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Natural Peanut Butter Ensure it's well-stirred for better mixing.
  • 1 cup Full-Fat Greek Yogurt You can substitute it with 2% yogurt if desired.
  • 1/3 cup Honey or Maple Syrup Adjust the amount based on your sweetness preference.
  • 1 teaspoon High-Quality Vanilla Extract Investing in quality extract makes a noticeable difference.
  • 1 cup Oat Flour Rolled oats can be pulsed into flour if needed.
  • 1/2 cup Unsweetened Cocoa Powder Avoid sweetened varieties to keep it healthy.
  • 1 teaspoon Baking Powder Measure accurately to prevent dense results.
  • 1/4 teaspoon Salt A small pinch elevates the taste significantly.
  • 1/2 cup Mini or Regular Dark Chocolate Chips Choose mini for even distribution.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • baking sheet
  • Parchment paper

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 large mixing bowl, combine natural peanut butter, full-fat Greek yogurt, honey (or maple syrup), and high-quality vanilla extract. Mix until smooth and creamy.
  3. In a separate bowl, whisk together oat flour, unsweetened cocoa powder, baking powder, and salt until fully combined.
  4. Gradually fold the dry mixture into the wet ingredients until just incorporated. Avoid overmixing.
  5. Fold in the mini or regular dark chocolate chips until evenly distributed throughout the dough.
  6. Drop rounded spoonfuls of dough onto the prepared baking sheet, flattening them slightly.
  7. Bake for 10-12 minutes or until edges are set but centers look slightly underdone.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 6gCalcium: 2mgIron: 4mg

Notes

Use room temperature ingredients for better mixing. Be careful not to overbake to maintain the gooey texture.

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