Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies
Alright, I’ve got to tell you about this little kitchen magic trick that just blew me away: healthy peanut butter chocolate fudge cookies made with Greek yogurt. Sounds fancy? It’s actually so simple and feels like cheating the cookie game—but in the best way. Picture biting into a soft, fudgy, melt-in-your-mouth cookie with rich chocolate swirls and that salty peanut butter goodness, all while knowing it’s got some protein and less guilt. I seriously can’t wait for you to try this because it’s a total game-changer for cookie lovers who want something a bit healthier without sacrificing flavor or texture.
Quick Facts
- Yield: About 18 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
Ingredients
For the Main Dish:
- ½ cup natural peanut butter (creamy or chunky works)
- ½ cup Greek yogurt (plain, full-fat for best texture)
- ½ cup coconut sugar or brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup whole wheat flour or oat flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips or chopped dark chocolate
How I Make It
Step 1:
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, combine peanut butter, Greek yogurt, and coconut sugar. Stir until smooth and creamy—this combo gives the cookies their soft, fudgy texture.
Step 2:
Next, whisk in the egg and vanilla extract. Make sure it’s fully incorporated before moving on.
Step 3:
In a separate bowl, sift together the whole wheat flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Don’t overmix — you want to keep those cookies tender.
Step 4:
Fold in the dark chocolate chips. This is the part where the cookies start to look seriously inviting with those glossy, chocolatey bits.
Step 5:
Use a tablespoon or cookie scoop to drop dough mounds onto the prepared baking sheet, spacing them about 2 inches apart. These cookies spread a bit, but not too much.
Step 6:
Bake for 10-12 minutes. The edges should look set, but the centers will still be a touch soft—that’s perfect! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variations & Tips
- Swap Greek yogurt for plain plant-based yogurt to make these dairy-free.
- Add a pinch of cinnamon or cayenne pepper for a little warmth and kick.
- Use peanut butter powder to reduce fat content but keep flavor.
- Press some extra chocolate chips on top before baking for extra melty goodness.
- Refrigerate the dough for 15-20 minutes if it feels too soft—it helps prevent spreading.
How I Like to Serve It
These cookies are amazing warm with a glass of cold milk or a cozy cup of coffee. They also make a fantastic lunchbox treat or an after-dinner snack when you want something sweet without going overboard. Perfect for game days and movie nights too!
Notes
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Reheat gently in the microwave for 10 seconds if you want that fresh-baked softness again.
Closing: Seriously, these cookies hit the spot every single time—healthy, fudgy, and peanut buttery perfection. You’re going to love them!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
