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Protein Greek Yogurt Cookie Recipe

Protein Greek Yogurt Cookie Recipe
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★★★★★

4.9 from 9 reviews

These Protein Greek Yogurt Cookies are a delicious, healthy treat that combines the creamy richness of Greek yogurt with the muscle-fueling power of protein powder. They offer a chewy texture, customizable mix-ins, and are perfect for those looking for a protein-packed snack without sacrificing flavor. With options to use natural sweeteners and various add-ins, these cookies are ideal for guilt-free indulgence with gut-friendly probiotics and satisfying healthy fats.

Ingredients

Scale

Wet Ingredients

  • 1 cup plain Greek yogurt (full-fat or low-fat)
  • 1/2 cup natural sweetener (honey, maple syrup, or coconut sugar)
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 cup oat flour (or blended oats)
  • 1/2 cup protein powder (neutral or vanilla whey)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Mix-ins

  • 1/2 cup mix-ins (dark chocolate chips, chopped nuts, or dried fruit)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, combine 1 cup Greek yogurt, 1/2 cup sweetener, 1 large egg, and 1 teaspoon vanilla extract. Whisk together until the mixture is smooth and glossy.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together 1 cup oat flour, 1/2 cup protein powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to ensure even distribution and avoid clumps.
  4. Fold Dry Into Wet: Gently fold the dry ingredients into the wet batter using a spatula, mixing until no streaks remain. Avoid overmixing to prevent tough cookies.
  5. Add Mix-ins: Stir in 1/2 cup of your chosen mix-ins, such as dark chocolate chips, chopped nuts, or dried fruit.
  6. Portion the Dough: Scoop cookie dough by the tablespoon onto the prepared baking sheet, spacing each about 2 inches apart. Flatten each cookie slightly with your hand or spatula as they don’t spread much during baking.
  7. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden. Keep an eye on them to avoid overbaking which leads to crunchy cookies.
  8. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, achieving a chewy texture.

Notes

  • Chilling the dough for 15 minutes before baking helps produce a more compact, less spread-out cookie.
  • If you run out of oat flour, substitute with almond flour in a 1:1 ratio, noting it will slightly change the texture.
  • Protein powder alternatives like plant-based protein can be used, but may require an extra tablespoon of Greek yogurt to maintain moisture.
  • To keep cookies soft, store them in an airtight container with a slice of bread to retain moisture.
  • For lower sugar, use sugar-free protein powder and a sugar substitute like erythritol instead of honey or maple syrup.
  • Feel free to experiment with mix-ins such as cinnamon chips, cacao nibs, raisins with cinnamon, peanut butter swirls, fresh berries, or chopped nuts for variety.

Nutrition

Keywords: protein cookies, Greek yogurt cookies, healthy cookies, high protein snack, low sugar cookies, baking, easy cookie recipe

Find it online: https://messykitchenmagic.com/protein-greek-yogurt-cookie-recipe-2/