Natural peanut butter, Greek yogurt, and cocoa create the base for these small-batch chocolate cookies. Honey or maple syrup provides the sweetness, while an egg and a little baking soda help the cookies set.
The recipe makes 12 cookies and needs 10 minutes of preparation plus 10 minutes in the oven. The dough is mixed in one bowl, making this a straightforward small-batch bake.
Ingredients
- ½ cup natural peanut butter
- ¼ cup Greek yogurt
- ¼ cup cocoa powder
- ¼ cup honey or maple syrup
- 1 egg
- ¼ tsp baking soda
- Pinch of salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Add the natural peanut butter, Greek yogurt, cocoa powder, honey or maple syrup, egg, baking soda, and salt to a bowl.
- Mix until the batter is smooth and the cocoa is fully incorporated.
- Divide the mixture into 12 portions and scoop them onto the prepared baking sheet, leaving space between each one.
- Bake for 10 minutes.
- Allow the cookies to cool before serving.
Work with Natural Peanut Butter
Natural peanut butter can separate in its jar, so stir it thoroughly before measuring. This helps distribute its oils evenly through the cookie mixture. Break up any cocoa lumps while mixing and scrape the bottom and sides of the bowl so no dry streaks remain.
Portion the mixture evenly so all 12 cookies finish baking at the same time. The cookies may still feel soft when the 10-minute bake ends, but cooling allows them to settle and become easier to lift from the parchment. Avoid moving them immediately from the hot tray.
Once completely cool, keep the cookies in a covered container. Because the batter contains Greek yogurt and egg, refrigerate leftovers for longer storage. Let chilled cookies lose some of their refrigerator chill before serving if you prefer a softer texture.
