These soft and cakey peanut butter cookies use nonfat Greek yogurt and don’t have any oil or butter. With whole wheat flour and honey, they are great as a snack between meals.
Honey Whole Wheat Peanut Butter CookiesCourse: Recipes
⅔ cup natural peanut butter
½ cup honey
¼ cup brown sugar
¼ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup whole wheat flour
½ teaspoon baking soda
⅛ teaspoon salt
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
- Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
- Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
- Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.