Healthy enough to eat for breakfast and tasty enough for everyone in your house wanting one for dessert. One batch bakes roughly 18 large cookies; pictures shown demonstrate a double batch with an extra apple added just because.

Step 1: Gather Your Ingredients and Preheat the Oven

Ingredients for a Single Batch

3/4 cup peanut butter

1 - 6oz container Greek Coconut Yogurt (I think this would work with any Greek yogurt flavor)

2 cups packed brown sugar

1 large egg

1 cup flour

1 cup whole wheat flour

2 teaspoons baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1 cup rolled oats

1 medium apple, peeled and chopped

Preheat oven to 350 degrees Fahrenheit

Step 2: Messin With Apples

Peel and chop your apples to desired size. Set aside.

Step 3: Wet Ingredients

Cream your peanut butter and Greek yogurt together. I've made this recipe twice now; first time I used vanilla Greek yogurt and this time coconut but I think just about any flavor will do nicely.

Beat in an egg and set the bowl aside.

Step 4: Dry Ingredients

Sift together all dry ingredients except oatmeal and apples. Making sure all clumps of brown sugar are crushed.

Step 5: Mixin It Together

Mix together both wet and dry ingredients. I like to use my hands to ensure a good mix.

Step 6: Apples and Oats

Gently fold in diced apples and oats.

Step 7: Cookie Sheet Time

Pam spray your cookie sheets to avoid cookies sticking.

Using a spoon to scoop up your dough, be generous these cookies are big, place them on your cookie sheet roughly 2" apart. Slightly smush with your spoon or fingers.

Bake for 16-18 minutes at 350 degrees Fahrenheit.

Step 8: Voila!

Take your cookies out of the oven and let cool on sheet for 5 minutes. Use a spatula to move your cookies onto a cooling rack and let cool another 10 minutes.

If the cookies are falling apart while transferring to the cooling rack then bake your next batch just a little longer.

Pour yourself some milk and enjoy.