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Protein-Packed Indulgence Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/protein-packed-indulgence-recipe/