Honey Whole Wheat Peanut Butter Cookies

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.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.

Step: 2

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.

Step: 3

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.

Step: 4

Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.


Per Serving: 96 calories; protein 3g; carbohydrates 13.5g; fat 4.1g; cholesterol 7.8mg; sodium 62.2mg.

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