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Protein Greek Yogurt Cookie Recipe

Protein Greek Yogurt Cookie Recipe
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★★★★★

5.2 from 13 reviews

These Protein Greek Yogurt Cookies are a healthy, high-protein twist on traditional cookies. Made with Greek yogurt, oat flour, and protein powder, they deliver a chewy, flavorful treat packed with muscle-fueling protein and gut-friendly probiotics. Perfect as a guilt-free snack or post-workout bite, they are sweetened naturally and customizable with your favorite mix-ins like chocolate chips, nuts, or dried fruit.

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
  • 1/2 cup protein powder (neutral or vanilla whey preferred)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup mix-ins (dark chocolate chips, chopped nuts, dried fruit, or alternatives like cinnamon chips or cacao nibs)

Instructions

  1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  2. Mix Wet Ingredients: In a large bowl, combine 1 cup Greek yogurt, 1/2 cup natural sweetener, 1 large egg, and 1 teaspoon vanilla extract. Whisk together until the mixture is smooth and glossy, indicating the ingredients are fully incorporated.
  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. This ensures an even distribution of the dry ingredients and prevents clumping.
  4. Fold Dry Ingredients Into Wet: Gently fold the dry mixture into the wet ingredients using a spatula. Be careful not to overmix; fold until the batter is uniform with no visible streaks of flour.
  5. Incorporate Mix-ins: Stir in 1/2 cup of your chosen mix-ins such as dark chocolate chips, chopped nuts, or dried fruit. This adds texture and flavor to your cookies.
  6. Portion and Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with your hand or the back of a spoon, as these cookies do not spread much during baking.
  7. Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown. Keep an eye on them to avoid overbaking, which can lead to dryness.
  8. Cool and Firm Up: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and achieve a chewy texture.
  9. Enjoy: Serve and savor your wholesome protein-packed cookies. Store leftovers in an airtight container to keep them fresh.

Notes

  • Chilling the dough for 15 minutes before baking can help the cookies hold their shape and reduce spreading.
  • If oat flour is unavailable, substitute with almond flour in a 1:1 ratio, noting texture differences.
  • For a vegan option, use plant-based protein powder and replace the egg with a flax or chia egg; add an extra tablespoon of Greek yogurt or its plant-based equivalent to keep moisture.
  • To keep cookies soft longer, store them with a slice of bread in an airtight container to retain moisture.
  • Use sugar-free protein powder and sugar substitutes like erythritol to reduce sugar content further.
  • Feel free to experiment with mix-ins like cinnamon chips, cacao nibs, raisins, nuts, or berries to customize flavor and texture.
  • For a peanut butter flavor twist, swirl peanut butter on top of each cookie before baking.

Nutrition

Keywords: protein cookies, Greek yogurt cookies, healthy cookies, high protein snack, low sugar cookies, whey protein recipes

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