These Greek Yogurt Protein Cookies are soft, chewy, and packed with protein goodness! Made with creamy Greek yogurt, they’re a tasty way to satisfy your sweet tooth without guilt.
They’re perfect for a quick snack or a post-workout treat. I love how easy they are to whip up—just mix, scoop, and bake! You’ll want to keep a stash handy for those cookie cravings! 🍪
Key Ingredients & Substitutions
Greek Yogurt: Natural Greek yogurt gives moisture and protein. Full-fat adds richness, while 2% is a lighter option. If you’re dairy-free, use coconut yogurt or another plant-based alternative, but check the consistency.
Oat Flour: This gives the cookies a wholesome texture. If you don’t have oat flour, you can easily make your own by blending rolled oats until fine. Regular flour can substitute too, but it might change the texture.
Protein Powder: I recommend using vanilla for an extra flavor boost, but unflavored works too. If you’re not into protein powders, you could try almond flour instead, but the cookies might be less protein-packed.
Coconut Sugar: This sweetener has a hint of caramel flavor and is lower in the glycemic index. You can use brown sugar or even a sugar substitute like stevia or erythritol, adjusting quantities as needed.
Chocolate Chips: I love using dark chocolate as it adds richness and pairs nicely with the slightly healthier cookie. You might opt for dairy-free chips or even dried fruit for a healthier twist!
How Do I Achieve the Best Texture in My Cookies?
The key to awesome cookies is in the mixing and baking process. Make sure not to overmix the dough once you combine wet and dry ingredients; it should be just mixed. This helps keep the cookies soft and chewy.
- For even baking, scoop uniform cookie portions and space them well on the baking sheet.
- Flattening the dough slightly before baking helps them spread out nicely while cooking.
- Don’t overbake! Pull them out when the edges are lightly golden. They will continue to cook a bit on the baking sheet.
Enjoy your baking journey, and I hope these cookies become a favorite treat!
How to Make Greek Yogurt Protein Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup natural Greek yogurt (full fat or 2%)
- 1 cup oat flour (or finely ground oats)
- 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
Mix-In Options:
- 1/2 cup dark chocolate chips or chunks
- Optional: 1/4 cup chopped nuts (e.g., walnuts or pecans)
How Much Time Will You Need?
This yummy cookie recipe takes about 15 minutes of prep time and another 10-12 minutes of baking time, making it a quick and easy treat to whip up! Plus, a little cooling time is needed afterward.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the Greek yogurt, egg, honey (or maple syrup), and vanilla extract. Whisk this mixture until it’s nice and smooth. You want it to look creamy and well-blended!
3. Prepare the Dry Ingredients:
In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and coconut sugar. This helps ensure everything mixes evenly when combined.
4. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredients into the bowl with the wet ingredients. Mix gently until everything is just combined. Don’t overmix—this dough will be a bit thicker than regular cookie dough, but it should still be scoopable!
5. Add the Cheerful Extras:
Fold in your dark chocolate chips and any nuts you decided to use. This is where the cookies get their chocolatey goodness!
6. Scoop and Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, making sure to leave about 2 inches of space between them. This allows them to spread a bit while baking.
7. Flatten the Dough Balls:
Gently flatten each cookie dough ball slightly with the back of the spoon or your fingers. This helps them bake evenly!
8. Bake the Cookies:
Place the baking sheet in the oven and let the cookies bake for about 10-12 minutes. Keep an eye on them; they’re done when the edges are lightly golden and the tops look set.
9. Cool the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Store Your Treats:
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Enjoy them as a healthy snack or dessert!
Happy baking! Enjoy your soft, chewy, protein-packed Greek Yogurt Protein Cookies that are perfect for a healthy treat!
Can I Use Non-Dairy Yogurt?
Absolutely! You can substitute Greek yogurt with a non-dairy alternative, like coconut yogurt or almond yogurt. Just ensure it has a similar consistency to regular yogurt for the best results in texture and flavor.
Can I Substitute the Oat Flour?
Yes, if you don’t have oat flour, you can use all-purpose flour or make your own oat flour by blending rolled oats until fine. Just keep in mind that using regular flour may alter the final texture slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. To enjoy them warm, you can give them a quick microwave heat-up!
What Can I Use Instead of Honey or Maple Syrup?
If you prefer not to use honey or maple syrup, you can opt for agave syrup or a sugar-free alternative like stevia or erythritol. Just remember to adjust the quantities according to the sweetness level you desire!
