Protein Greek Yogurt Cookies (Printer-Friendly)
Soft and chewy cookies made with protein powder and creamy Greek yogurt for a wholesome treat.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
1 cup plain Greek yogurt (full-fat or low-fat)
02 -
1/2 cup natural sweetener (honey, maple syrup, or coconut sugar)
03 -
1 large egg (room temperature)
04 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
05 -
1 cup oat flour (or blended oats)
06 -
1/2 cup vanilla or neutral whey protein powder
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Mix-ins
09 -
1/2 cup mix-ins (dark chocolate chips, chopped nuts, or dried fruit)
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
02 -
In a large bowl, whisk Greek yogurt, natural sweetener, egg, and vanilla extract until smooth and glossy.
03 -
In a separate bowl, whisk oat flour, protein powder, baking soda, and salt to evenly distribute ingredients and prevent clumps.
04 -
Gently fold the dry mixture into the wet ingredients using a spatula until no streaks remain; avoid overmixing to maintain tenderness.
05 -
Fold in chosen mix-ins such as chocolate chips, nuts, or dried fruit evenly into the batter.
06 -
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing 2 inches apart; gently flatten each dollop since cookies spread minimally.
07 -
Bake for 10 to 12 minutes until edges are golden and the cookies are set but still soft in the center.
08 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely for optimal chewiness.
# Extra Tips:
01 -
Chilling the dough for 15 minutes yields thicker cookies with less spread. Substitute oat flour with almond flour for a denser texture. Use plant-based protein powder and add extra Greek yogurt to maintain moisture. Store with a bread slice in an airtight container to keep cookies soft longer. Reheat frozen cookies briefly in microwave or low oven to restore softness.