These protein Greek yogurt cookies are soft, lightly sweet, and perfect when you want a healthier treat without sacrificing texture. Greek yogurt keeps the cookies moist, while protein powder boosts their nutritional value. They’re simple to make, customizable with your favorite mix-ins, and ideal for snacks, post-workout bites, or a lighter dessert option.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or spoon
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cookie scoop or tablespoon
Ingredients with Quantity
- Plain Greek yogurt – 1 cup (240 g)
- Natural sweetener (honey or maple syrup) – ½ cup (120 ml)
- Egg – 1 large
- Vanilla extract – 1 teaspoon
- Oat flour – 1 cup (95 g)
- Protein powder (vanilla or unflavored) – ½ cup (50–60 g)
- Baking soda – ½ teaspoon
- Salt – ¼ teaspoon
- Optional mix-ins (chocolate chips, nuts, or dried fruit) – ½ cup
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together Greek yogurt, sweetener, egg, and vanilla until smooth.
- In a separate bowl, mix oat flour, protein powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in any optional mix-ins.
- Scoop dough onto the prepared baking sheet, spacing cookies slightly apart.
- Gently press each cookie down, as they do not spread much during baking.
- Bake for 10–12 minutes until the edges are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~22 minutes
- Servings: About 12 cookies
- Cuisine: American
- Course: Snack/Dessert
How to Store
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for a firmer texture.
- Freeze cookies in a sealed container for up to 3 months and thaw before eating.
What Not to Do
- Do not overbake, or the cookies will become dry.
- Do not overmix the batter—this affects softness.
- Do not skip flattening the cookies before baking.
Tips & Variations
- Chill the dough for 15 minutes if it feels too soft.
- Use chocolate protein powder for a richer flavor.
- Add cinnamon or citrus zest for extra aroma.
- Swap oat flour with almond flour for a nutty twist.
- Make them dairy-free using plant-based yogurt and protein powder.
Approximate Nutrition (Per Cookie)
- Calories: ~120 kcal
- Protein: ~8–10 g
- Carbohydrates: ~12 g
- Fat: ~4 g
- Saturated Fat: ~1 g
- Sugar: ~6 g
Ingredients
Method
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together Greek yogurt, sweetener, egg, and vanilla until smooth.
- In a separate bowl, mix oat flour, protein powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in any optional mix-ins.
- Scoop dough onto the prepared baking sheet, spacing cookies slightly apart.
- Gently press each cookie down, as they do not spread much during baking.
- Bake for 10–12 minutes until the edges are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
- Protein: ~8–10 g
- Carbohydrates: ~12 g
- Fat: ~4 g
- Saturated Fat: ~1 g
- Sugar: ~6 g
FAQs
Are these cookies crunchy or soft?
They are soft and slightly chewy.
Do these cookies spread while baking?
No, they hold their shape, so flatten them slightly before baking.
Can I skip protein powder?
Yes, but you’ll need to add a bit more flour to balance the dough.
Can I make these gluten-free?
Yes, as long as your oat flour is certified gluten-free.
Are these good for meal prep?
Yes, they store and freeze very well.
