Can I use other nut butters instead of peanut butter?

Yes, you can definitely swap out peanut butter for other nut butters like almond butter or cashew butter. Just keep in mind that it may alter the flavor slightly, but they will still provide a similar texture and creaminess.

How should I store these cookies?

Store these cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can keep them in the fridge for about a week or freeze them for up to 3 months.

Can I make these cookies vegan?

To make these cookies vegan, use a plant-based yogurt and a vegan sweetener like maple syrup. Check the chocolate chips to ensure they're dairy-free as well.

What can I use instead of cocoa powder?

If you don’t have cocoa powder on hand, you might try using carob powder as a substitute, although it will change the flavor profile of the cookies.

How do I know when my cookies are done baking?

The cookies are done when the edges are slightly set, and the centers still look soft. They will continue to firm up as they cool down on the baking sheet.

Healthy Peanut Butter Greek Yogurt Chocolate Fudge Cookies

Ingredients

Scale

1 cup Peanut Butter
1/2 cup Greek Yogurt
1/4 cup Honey or Maple Syrup
1/2 cup Cocoa Powder
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/4 cup Chocolate Chips (Optional)

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Instructions

Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
In a mixing bowl, combine peanut butter, Greek yogurt, honey (or maple syrup), vanilla extract, and cocoa powder. Mix until smooth and creamy.
Stir in the baking soda until well combined. If using chocolate chips, fold them into the batter gently.
Drop the dough onto the lined baking sheet, ensuring to space them apart as they will spread slightly.
Bake for about 10-12 minutes or until the edges appear set, but the centers should still look soft. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

For a keto version, substitute honey/maple syrup with a low-carb sweetener. Add cinnamon or almond extract for extra flavor.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 6g
Sodium: 150mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg