In a large mixing bowl, combine 1 cup of peanut butter, 1 cup of Greek yogurt, 1/3 cup of maple syrup, and a splash of vanilla extract. Whisk until smooth and creamy.

Add 2 cups of quick oats, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon. Stir gently until combined.

If desired, gently fold in 1/2 cup of chocolate chips into the dough.

Allow the dough to rest for about 5 minutes.

Drop rounded tablespoons of dough onto a parchment-lined baking sheet, lightly flattening each cookie to about 1/2 inch thick.

Bake at 350°F for 10-12 minutes until edges are golden brown and centers look soft.

Let them cool on the baking sheet for 5 minutes before transferring to an airtight container.