Protein Greek Yogurt Cookie Recipe

Hi, I’m Amanda. Cooking has always been more than just a daily task for me—it’s a way to create comfort, connection, and joy. While trying a Protein Greek Yogurt Cookie Recipe I found on YouTube, I realized how much I enjoy learning new baking techniques. My kids joined me in the kitchen, giggling as we shaped dough, turning this healthy treat into a fun family moment.

Why You’ll Love This Protein Greek Yogurt Cookie Recipe

These cookies strike the perfect balance between healthy and satisfying. They’re easy to make, endlessly customizable, and far from the cardboard-textured “healthy” cookies you’ve probably tried before.

Each bite delivers that soft, bakery-style chew while giving your body a solid protein boost. Whether you’re after a post-workout snack, a guilt-free dessert, or just something to pair with coffee, these cookies are your new favorite pick-me-up.

Ingredients

• 1 cup plain Greek yogurt – creamy and tangy, the protein base
• ½ cup natural sweetener – honey, maple syrup, or coconut sugar for balanced sweetness
• 1 large egg – binds everything together for soft texture
• 1 tsp pure vanilla extract – adds that cozy bakery aroma
• 1 cup oat flour – gives the cookies a hearty, wholesome feel
• ½ cup protein powder – choose vanilla or neutral whey for extra protein
• ½ tsp baking soda – helps cookies rise just enough
• ¼ tsp salt – enhances flavor and balance
• ½ cup mix-ins – chocolate chips, nuts, or dried fruit for your favorite twist

Tip: If you prefer low-sugar treats, use a sugar-free protein powder or erythritol instead of honey.

Step-by-Step Directions

1. Mix the Wet Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together Greek yogurt, sweetener, egg, and vanilla until the mixture looks smooth and glossy.

2. Combine the Dry Ingredients

In a separate bowl, whisk oat flour, protein powder, baking soda, and salt. This keeps everything even and avoids clumps. Gently fold the dry mixture into the wet one using a spatula.

3. Add Your Mix-Ins

Stir in chocolate chips, nuts, or dried fruit. Don’t overmix—just fold until everything looks well distributed.

4. Scoop and Shape

Scoop about one tablespoon of dough per cookie and place it on your baking sheet, leaving some space between each. Flatten slightly with your fingers or the back of a spoon.

5. Bake

Bake for 10–12 minutes until the edges turn golden. Let cookies cool on the sheet for 5 minutes, then move them to a wire rack. They’ll firm up as they cool into that perfect chewy texture.

technique & Flavor Note

These cookies capture the cozy feel of American home baking while sneaking in modern nutrition upgrades. The Greek yogurt gives a soft, tender crumb, while protein powder adds a balanced richness—like the best of classic chocolate chip cookies with a wellness twist.

Serving Suggestions

These cookies are incredibly versatile — you can dress them up or keep them simple depending on your mood. Here are some delicious ways to enjoy them:

• With morning coffee or tea: The light sweetness and soft texture make them perfect with your first sip of caffeine.
• Crumble over a smoothie bowl: Adds a cookie-crunch to your breakfast and makes your bowl feel like dessert.
• Post-workout snack: Each cookie gives a solid hit of protein to help rebuild muscles and curb cravings after training.
• After-dinner treat: Slightly warm one up and pair with a few dark-chocolate squares or a scoop of Greek yogurt for a balanced dessert.
• Lunchbox boost: Pack one with fruit for a satisfying mid-day bite that keeps you focused and full.

Pro Tips for Success

Want your Protein Greek Yogurt Cookies to turn out bakery-perfect every time? Keep these tips in mind:

• Chill your dough: Refrigerate for about 15 minutes before baking for thicker, rounder cookies.
• Avoid overmixing: Once the flour disappears, stop stirring — overworking the dough can make the cookies dense.
• Use full-fat Greek yogurt: It gives richness, moisture, and a creamier flavor.
• Choose mix-ins wisely: Dark chocolate chips add antioxidants, while nuts give crunch and healthy fats.
• Swap oat flour for almond flour: For a subtle nutty flavor and gluten-free twist.
• Keep cookies soft: Store them with a small slice of bread or apple — it maintains that perfect chewy texture.
• Taste your batter: Adjust sweetness before baking, since protein powders vary in flavor intensity.

Common Mistakes to Avoid

Even simple cookies can go sideways if you rush them. Here’s how to dodge the biggest pitfalls:

• Overbaking: Once edges are golden, take them out — they continue to cook on the tray.
• Skipping salt: Don’t underestimate flavor balance; salt brings out the natural sweetness.
• Too much protein powder: Overdoing it can make the texture chalky. Stick to ½ cup or slightly less.
• Not cooling properly: Cooling allows structure to set — move them after 5 minutes for the perfect chew.
• Using overly wet yogurt: Thick, strained Greek yogurt works best; runny versions can make cookies spread too much.

Storage & Reheating

Your cookies deserve to stay soft and fresh — here’s how to keep them that way:

• Room Temperature: Store in an airtight jar or container for 3–4 days.
• Fridge: If your home is warm, refrigerate for up to a week.
• Freezer: Lay cookies on a tray to freeze individually, then transfer to a resealable bag. They’ll keep for up to 3 months.
• Reheat: Microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes. The edges crisp slightly while the centers turn soft again — just like fresh-baked.

Nutritional Snapshot (Approx. per Cookie)

• Calories: ~120
• Protein: 8–10 g
• Fat: 4–6 g
• Carbohydrates: 12–15 g
• Sugar: 5–8 g (depends on your sweetener)

These cookies pack plenty of protein while staying light on sugar — a perfect middle ground between dessert and functional snack.

Variations & Add-Ins

Switch things up with these easy twists — all tested and delicious:

• Cinnamon Raisin Dream: Add 1 tsp cinnamon and ½ cup raisins for cozy, breakfast-vibes flavor.
• Peanut Butter Swirl: Drop small spoonfuls of peanut butter on each cookie and swirl before baking.
• Berry Blast: Mix in ½ cup chopped strawberries or freeze-dried raspberries for a tart-sweet balance.
• Double Chocolate Delight: Use chocolate protein powder and extra chocolate chips for true chocolate lovers.
• Nutty Guru: Stir in chopped walnuts, pecans, or almonds — adds crunch and good fats.
• Tropical Mood: Fold in shredded coconut and a handful of pineapple bits for a bright twist.

Frequently Asked Questions

Q: Can I make these protein cookies without protein powder?

: Yes! Just replace it with ¼ cup additional oat flour. The cookies will be slightly softer but still chewy and delicious.

Q: What kind of Greek yogurt should I use?

: Plain Greek yogurt, either full-fat or low-fat. Full-fat yields a richer, creamier texture.

Q: Can I use plant-based protein powder?

A: Absolutely. Add one extra tablespoon of Greek yogurt to prevent dryness since plant-based powders absorb more liquid.

Q: How can I make these cookies more chocolatey?

: Try chocolate protein powder, add a tablespoon of cocoa powder, and fold in mini chocolate chips or cacao nibs.

Q: Are these cookies good for meal prep?

: Definitely! Bake a double batch, freeze half, and you’ll have ready-to-go snacks for busy days.

Closing Thoughts

And there you have it—Protein Greek Yogurt Cookies that taste indulgent but fuel your day with clean energy. They’re easy, delicious, and endlessly flexible. Make a big batch, share with friends, or enjoy one warm from the oven with a cup of tea.

Final Thoughts

I still remember the first time I pulled a tray of these out of the oven—the smell alone felt like comfort in cookie form. Soft, nourishing, and just sweet enough to brighten your day. I hope this recipe becomes a staple in your kitchen too.