Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops

Why You’ll Love This Recipe

These cookie pie bars strike the perfect balance between comfort food and clean eating. They’re easy to make with minimal ingredients, require no refined sugar, and are packed with protein thanks to peanut butter and Greek yogurt. Whether you’re looking for a quick dessert, a lunchbox treat, or a post-workout snack, these bars fit the bill. Plus, the golden, crackled tops give them a bakery-style finish with zero fuss.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• peanut butter

• Greek yogurt

• honey or maple syrup

• egg

• vanilla extract

• oat flour

• baking powder

• chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

2. In a mixing bowl, whisk together the peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla extract until smooth.

3. Add the oat flour and baking powder, stirring until fully combined.

4. Fold in the chocolate chips.

5. Spread the batter evenly into the prepared baking dish.

6. Bake for 20–25 minutes, or until the tops are golden and beautifully crackled.

7. Allow to cool completely in the pan before slicing into bars.

Servings and timing

Servings: 12 bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Nut-Free Option: Swap the peanut butter for sunflower seed butter.

• Vegan-Friendly: Use a flax egg and plant-based yogurt for a vegan version.

• Add-Ins: Toss in chopped nuts, shredded coconut, or dried fruit for added texture.

• Different Sweeteners: Try agave nectar or date syrup in place of honey or maple syrup.

• Mini Bars: Bake in a mini muffin tin for bite-sized cookie cups.

Storage/Reheating

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for up to 5 days for extended freshness.
For longer storage, freeze individually wrapped bars for up to 2 months.
To enjoy warm, microwave a bar for 10–15 seconds after thawing or straight from the fridge.

FAQs

What type of peanut butter works best?

Natural, creamy peanut butter works well for this recipe. Avoid using brands with added sugar or oil for best results.

Can I use regular flour instead of oat flour?

Yes, but it will slightly change the texture. Oat flour gives a tender, wholesome bite, while regular flour may create a denser bar.

Is there a substitute for Greek yogurt?

You can use plain regular yogurt or a dairy-free yogurt alternative. Greek yogurt is thicker, so the texture may vary slightly.

Can I make this recipe vegan?

Yes, substitute the egg with a flax egg and use dairy-free yogurt and chocolate chips.

Are these bars gluten-free?

Yes, as long as you use certified gluten-free oat flour, the bars are completely gluten-free.

How do I know when the bars are done baking?

The tops should be golden and crackled. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Can I double the recipe?

Absolutely. Just bake in a 9×13-inch pan and adjust the baking time as needed—usually 5–10 minutes longer.

Can I make these bars without chocolate chips?

Yes, the chocolate chips are optional. You can leave them out or replace with nuts, dried fruit, or white chocolate chips.

Do I need to refrigerate the dough before baking?

No refrigeration is necessary. This batter can be baked immediately after mixing.

Can I underbake them for a gooier texture?

Yes, slightly underbaking by a couple of minutes will yield extra gooey bars.

Conclusion

These Peanut Butter Greek Yogurt Cookie Pie Bars are everything you want in a homemade treat—soft, chewy, naturally sweet, and full of feel-good ingredients. Whether you're sharing with friends or enjoying them solo, these bars are guaranteed to be a hit. Quick to prepare and easy to customize, this recipe deserves a permanent spot in your dessert rotation.