Protein-Packed Indulgence Recipe

Introduction

If you’re craving a snack that balances indulgence with nutrition, these Protein-Packed Indulgence cookies are just the ticket. Made with creamy peanut butter and Greek yogurt, they offer a satisfying protein boost in a soft, delicious treat. Whether for breakfast or an anytime snack, these cookies hit the spot.

Ingredients

• 2/3 cup creamy natural peanut butter (unsweetened)
• 1/2 cup plain Greek yogurt (2% or nonfat)
• 1/3 cup honey or pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup rolled oats
• 1/3 cup dark chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla extract until the mixture is smooth and well combined.
3. Step 3: Sprinkle the whole wheat flour, baking soda, and salt over the wet ingredients. Add the rolled oats and gently mix with a spatula until just combined. Avoid overmixing to keep cookies tender.
4. Step 4: If using, fold in the dark chocolate chips evenly throughout the dough.
5. Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet. Gently flatten the tops with a fork or your fingers, since these cookies don’t spread much during baking.
6. Step 6: Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly soft.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a nut-free option, substitute the peanut butter with sunflower seed butter.
• Add a teaspoon of cinnamon for a warm, spicy note.
• Swap rolled oats for quick oats if you prefer a finer texture.
• Mix in chopped nuts or dried fruit for extra crunch and flavor.
• Use maple syrup instead of honey for a vegan-friendly version (replace the egg with a flax egg to keep it vegan).

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze in a sealed container or bag for up to 2 months. Reheat gently in the microwave for 10 to 15 seconds if you want a warm cookie experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can use all-purpose flour instead of whole wheat flour for a lighter texture. Gluten-free flour blends may also work but test for the right consistency.

Are these cookies suitable for meal prepping?

Absolutely. They make an excellent protein-packed snack to bake in advance and enjoy throughout the week, helping you stay fueled and satisfied.

Protein-Packed Indulgence Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

These Protein-Packed Indulgence cookies combine the creamy richness of natural peanut butter with the tangy smoothness of Greek yogurt, sweetened naturally with honey or maple syrup. They are whole wheat-based, lightly sweetened, and optionally studded with dark chocolate chips for an extra treat. Perfect for a healthy snack or a protein-boosting treat, these cookies are simple to make and quick to bake, ideal for meal prepping and on-the-go energy.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 12 cookies 1x
• Category: Make-Ahead Snacks
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2/3 cup creamy natural peanut butter (unsweetened)
• 1/2 cup plain Greek yogurt (2% or nonfat)
• 1/3 cup honey or pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup rolled oats

Optional

• 1/3 cup dark chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix Wet Ingredients: In a large bowl, whisk together natural peanut butter, Greek yogurt, honey or maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
3. Add Dry Ingredients: Sprinkle whole wheat flour, baking soda, and salt over the wet mixture. Add rolled oats. Gently fold everything together with a spatula until just combined to avoid overmixing which can toughen the cookies.
4. Incorporate Chocolate Chips: If using, fold in the dark chocolate chips evenly throughout the dough.
5. Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet spacing them appropriately. Gently flatten each cookie top with a fork or your fingers because these cookies don’t spread much during baking.
6. Bake: Bake in the preheated oven for 8 to 10 minutes. The edges should be set while the centers remain slightly soft.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
8. Store and Enjoy: Enjoy the cookies once cooled. Store leftover cookies in an airtight container at room temperature for up to 5 days.

Notes

• Do not overmix the dough after adding flour to keep the cookies soft and tender.
• Using Greek yogurt adds protein and moisture while reducing the need for extra fat.
• If you prefer vegan, substitute the egg with a flax egg and use maple syrup instead of honey.
• Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
• For a nut-free version, use sunflower seed butter instead of peanut butter.

Keywords: peanut butter cookies, Greek yogurt cookies, healthy cookies, protein snacks, whole wheat cookies, homemade snacks, easy baking, low fat snacks