Peanut Butter Oatmeal Cookies

🥜 Lower Sugar  (with Greek Yogurt)

These chewy peanut butter oatmeal cookies are packed with comforting flavor, high in fiber, and lower in sugar—thanks to a clever blend of sweetener and just a bit of real sugar. Greek yogurt keeps them soft and tender, while oats give them that classic homemade texture. Perfect for snacks, dessert, or a sweet post-workout treat!

⭐ Ingredients (Makes 8–10 cookies)

• 1 cup quick oats
• ½ cup oat flour (or blended oats)
• ½ tsp baking soda
• 1 tsp cornstarch (for chewiness)
• Pinch of salt
• ¼ cup natural peanut butter (or powdered peanut butter mixed with water to a thick paste)
• 2 tbsp plain Greek yogurt (2% or nonfat)
• 2 tbsp brown sugar or sweetener that measures like sugar
• 2 tbsp sweetener of choice (like erythritol, monk fruit, etc.)
• 1 tsp vanilla extract
• Optional: 2–3 tbsp mini chocolate chips or chopped peanuts

🥣 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a medium bowl, combine quick oats, oat flour, baking soda, cornstarch, and salt.
3. Mix the wet ingredients: In another bowl, whisk together peanut butter, Greek yogurt, sugars/sweeteners, and vanilla until smooth and creamy.
4. Combine: Add the dry ingredients to the wet and stir until a thick dough forms. Fold in chocolate chips or peanuts if using.
5. Chill the dough (optional but recommended): Refrigerate for 20–30 minutes for thicker, chewier cookies.
6. Shape and bake: Scoop heaping tablespoons of dough onto the baking sheet, gently flattening the tops. Bake for 8–10 minutes or until edges are just set and centers look slightly soft.
7. Cool: Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling.

🍫 Optional Add-Ins

• Chocolate chips or a chopped-up peanut butter cup
• A swirl of sugar-free jam for a PB&J cookie
• A light dusting of cinnamon or cocoa powder in the dough

💡 Tips

• Want even more peanut butter flavor? Use peanut butter chips or a few drops of peanut extract.
• For a bakery-style look, press a few chocolate chips into the tops right before baking.
• These freeze well—store extras in a sealed container or baggie for a quick grab-and-go treat.