Protein Greek Yogurt Cookie Recipe
Soft, chewy, and packed with protein, these Greek Yogurt Cookies offer a healthy twist on the classic treat. Ideal for post-workout snacks, guilt-free desserts, or cozy coffee companions.
Equipment
- Mixing Bowl
- Spatula
- Baking Sheet
- Parchment Paper
- Oven
- Wire Rack
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt creamy and tangy, full-fat preferred
- 1/2 cup natural sweetener honey, maple syrup, or coconut sugar
- 1 large egg
- 1 tsp pure vanilla extract
Dry Ingredients
- 1 cup oat flour or substitute almond flour for gluten-free option
- 1/2 cup protein powder vanilla or unflavored whey preferred
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix-ins
- 1/2 cup chocolate chips, nuts, or dried fruit choose your favorite combo
Instructions
- 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 smooth and glossy.
- In another bowl, whisk oat flour, protein powder, baking soda, and salt until well combined. Fold into the wet ingredients with a spatula until just mixed.
- Stir in your choice of mix-ins like chocolate chips, nuts, or dried fruit. Don’t overmix.
- Scoop tablespoon-sized portions of dough onto the baking sheet. Flatten slightly with a spoon or your fingers. Chill the tray for 15 minutes.
- Bake for 10–12 minutes or until the edges turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For chewier cookies, chill the dough. Avoid overmixing to maintain softness. Store cookies in an airtight container with a slice of bread to keep them moist.