Description
These Gluten-Free Peanut Butter Greek Yogurt Cookies are incredibly soft, pillowy, and packed with protein. The addition of Greek yogurt keeps them moist and cake-like, while the peanut butter provides that classic rich flavor. They are a healthier satisfying treat that’s perfect for a post-workout snack or a guilt-free dessert.
Ingredients
— Wet Ingredients —
½ cup creamy peanut butter (drippy natural style works best)
½ cup plain or vanilla Greek yogurt (full-fat or 2% recommended)
½ cup packed light brown sugar (or coconut sugar)
1 large egg, room temperature
1 teaspoon pure vanilla extract
— Dry Ingredients —
1 cup gluten-free oat flour (ensure certified gluten-free, or blend GF oats)
½ teaspoon baking soda
¼ teaspoon salt
— Mix-ins —
½ cup semi-sweet or dark chocolate chips (optional, ensure gluten-free)
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix Wet Ingredients: In a large bowl, whisk together the peanut butter, Greek yogurt, brown sugar, egg, and vanilla extract until smooth and creamy. (The mixture should be uniform in color).
3. Add Dry Ingredients: Sprinkle the gluten-free oat flour, baking soda, and salt over the wet mixture. Use a spatula to fold everything together until just combined and no dry flour streaks remain.
4. Add Mix-ins: Fold in the chocolate chips if using.
5. Chill (Optional but Recommended): If the dough feels very sticky, let it sit in the fridge for 10–15 minutes. This makes it easier to handle.
6. Scoop: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten: These cookies do not spread much on their own. Lightly grease the back of a spoon or fork and gently press down on each cookie to flatten it into a thick disc.
8. Bake: Bake for 10–12 minutes. The edges should be set and slightly golden, but the centers will still look soft and puffy.
9. Cool: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack. They will firm up as they cool but remain soft inside.
Notes
Flour Note: Oat flour is the secret to the soft texture here. If you don’t have it, you can make your own by blending certified gluten-free rolled oats in a high-speed blender until fine.
Yogurt Choice: Greek yogurt is essential because it is thick (strained). Regular yogurt contains too much water and will make the dough runny.
Texture: These are not crispy cookies! They have a soft, almost muffin-top-like texture.
Storage: Store in an airtight container in the refrigerator for up to 5 days (due to the yogurt content) or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9
- Sodium: 85
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 4
- Cholesterol: 15