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Healthy Peanut Butter Chocolate Greek Yogurt Cookie Sandwiches

These delightful cookie sandwiches are filled with a cool, tangy peanut butter-Greek yogurt cream, perfectly balancing the richness of peanut butter and the sweetness of honey.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 12 sandwiches
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 3/4 cup creamy peanut butter Use natural, unsweetened if possible.
  • 1/3 cup honey or maple syrup Maple syrup can be used for a vegan option.
  • 1 large egg Can substitute with a flax egg for vegan.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2 tablespoons oat flour Can substitute with all-purpose flour.
  • 9 tablespoons total creamy peanut butter (7 for dough + 2 for filling)
For the Filling
  • 1/2 cup very thick Greek yogurt Strain if necessary.
  • 1 tablespoon honey Adjust to taste.
  • 2 tablespoons powdered peanut butter or 1 tablespoon oat flour Use to thicken filling.
For the Chocolate Coating
  • 1/3 cup dark chocolate Choose high-quality chocolate.
  • 1 teaspoon coconut oil For smooth melting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
  2. In a bowl, whisk together the peanut butter, honey (or maple syrup), egg, and vanilla until smooth and creamy.
  3. Stir in the baking soda, salt, and oat flour until the dough becomes thick and scoopable.
Baking
  1. Scoop large portions of dough, roll into balls, and place them on the prepared pan.
  2. Slightly flatten each ball and press the tops lightly with a fork.
  3. Bake for 9 to 11 minutes until the edges are set and centers remain soft.
  4. Cool cookies completely on a rack.
Filling and Assembly
  1. Melt the dark chocolate with coconut oil until smooth and let cool slightly.
  2. In a bowl, mix Greek yogurt, peanut butter, and honey until silky. Thicken with powdered peanut butter or oat flour and chill for 20-30 minutes.
  3. Spread cooled melted chocolate on half the cookies and pipe or spoon a generous layer of the filling onto the chocolate side.
  4. Top with another cookie to form a sandwich and refrigerate for 20-30 minutes.

Notes

Serve slightly chilled for the best texture contrast. Store in an airtight container in the fridge for up to 3 days.