Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
Refrigerate in an airtight container for up to 5 days.
Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked. This eggless dough can also be baked. Roll tablespoons of the dough into balls. Space out evenly on a parchment-lined baking sheet, press into 1/2-inch-thick discs and bake at 350 degrees F until the bottoms are golden brown, 10 to 12 minutes.
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