These Greek Yogurt Protein Cookies are a tasty and healthy treat! They’re soft, chewy, and packed with protein, making them perfect for an on-the-go snack or dessert.
I love how quick and easy they are to whip up. Just mix, scoop, and bake! Plus, you can feel good about enjoying these because they’re lower in sugar, but still so yummy!
Key Ingredients & Substitutions
Greek Yogurt: Greek yogurt adds moisture and protein to these cookies. You can use plain, full-fat or low-fat, depending on your preference. For lactose intolerance, try a dairy-free yogurt alternative that is also high in protein!
Honey or Maple Syrup: Both sweeteners work well here, but honey will give a slightly different flavor. If you’re looking for a sugar-free option, consider using a sugar substitute like stevia or agave syrup.
Oat Flour: Oat flour is a great gluten-free option and adds a nice texture. If you don’t have oat flour, you can blend rolled oats in a blender until fine. Alternatively, any other flour like almond flour or whole wheat can also work.
Protein Powder: Vanilla protein powder blends well with the cookie flavor. If you prefer, you could use chocolate protein powder for a different taste or skip it altogether for a lower-protein version.
How Do I Make Sure My Cookies Are Chewy and Not Dry?
To achieve that chewy texture, keep these tips in mind:
- Don’t overmix the dough after adding dry ingredients; just combine until there are no dry spots.
- Use fresh Greek yogurt for moisture and consider underbaking slightly—take them out when they’re just golden.
- Let them cool on the baking sheet, as they continue to firm up while cooling.
How to Make Greek Yogurt Protein Cookies
Ingredients You’ll Need:
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1 large egg
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour (or ground oats)
- 1/2 cup vanilla or unflavored protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (or more if preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake, making it a quick and effortless treat! Total time is around 30 minutes including cooling.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the Greek yogurt, egg, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined. This will create a creamy base for your cookies!
3. Combine the Dry Ingredients:
In a separate bowl, mix together the oat flour, protein powder, baking soda, and salt. This helps distribute the dry ingredients evenly before combining them with the wet mixture.
4. Mix Wet and Dry Together:
Slowly add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
5. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, saving a few to sprinkle on the cookies once they’re scooped onto the tray. This adds a nice touch of chocolatey goodness on top!
6. Scoop and Shape the Cookies:
Using a tablespoon, scoop the dough onto your prepared baking sheet. Slightly flatten each cookie for even baking, and add any reserved chocolate chips on top for a decorative touch.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies are lightly golden and set. Keep an eye on them to prevent overbaking!
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious protein-packed Greek yogurt cookies!
Can I Use Non-Fat Greek Yogurt?
Yes, non-fat Greek yogurt will work just fine! It will still provide moisture and protein, although the cookies might not be as rich as those made with full-fat yogurt.
Can I Substitute the Protein Powder?
Absolutely! If you don’t have protein powder, you can omit it entirely for a lower-protein cookie, or use additional oat flour to maintain the same texture. If you prefer, try using almond flour or another type of protein powder.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can also refrigerate them, or freeze them for up to 3 months. Just make sure to separate layers with parchment paper if stacking to prevent sticking!
Can I Add Other Mix-ins?
Definitely! Feel free to add nuts, dried fruit, or seeds to the dough for added flavor and texture. Just make sure to adjust the quantity of chocolate chips accordingly to not overwhelm the dough.
