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Peanut Butter Oat Cookies

These easy-to-make cookies combine creamy peanut butter, Greek yogurt, and oats for a chewy, satisfying snack that holds up well for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup creamy peanut butter Use a firmer brand to avoid greasy cookies.
  • 1 cup Greek yogurt Lightens the dough and adds tenderness.
  • 1/2 cup honey or maple syrup Acts as a binder and sweetener.
  • 1/2 teaspoon vanilla extract For flavor.
Dry Ingredients
  • 1 cup oats Can use quick or old-fashioned oats.
  • 1 teaspoon baking powder Helps with rising.
Optional Mix-ins
  • 1/2 cup chocolate chips or chopped nuts Add richness and texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the peanut butter, Greek yogurt, and honey (or maple syrup) until smooth.
  3. Stir in the oats, baking powder, and vanilla extract until well mixed.
  4. If using, fold in the chocolate chips or chopped nuts briefly.
Baking
  1. Drop spoonfuls (about 1 to 1.5 tablespoons each) of the dough onto the prepared baking sheet, spaced about 1.5 inches apart.
  2. Flatten each mound slightly with the back of the spoon.
  3. Bake for 12–15 minutes until edges are light golden brown and centers are set.
  4. Let cool on the sheet for 5 minutes before transferring to a rack to finish cooling.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze for up to 2 months.