Introduction

If you love cookies but want a treat that also fuels your body, these Protein Greek Yogurt Cookies are for you. Soft, chewy, and packed with protein, they’re a smart way to satisfy your sweet tooth without guilt. Let’s bake a batch that tastes great and keeps you full.

The image shows several thick, round cookies with a soft, crumbly light brown dough base filled with generous chunks of melted dark chocolate spread throughout. One cookie is stacked on top, broken slightly to reveal its gooey chocolate center, while others lie flat beneath it on a white marbled surface. The cookies have an uneven, cracked texture with glossy patches of molten chocolate visible on the surface, indicating a warm, fresh-baked look. Photo taken with an iphone --ar 4:5 --v 7

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
1 cup oat flour (or grind oats in a blender)
1/2 cup protein powder (vanilla or neutral whey preferred)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mix-ins (dark chocolate chips, nuts, or dried fruit)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Step 2: In a large bowl, whisk together the Greek yogurt, sweetener, egg, and vanilla extract until smooth and shiny.
Step 3: In a separate bowl, combine oat flour, protein powder, baking soda, and salt, mixing well to avoid clumps.
Step 4: Gently fold the dry ingredients into the wet mixture until no streaks remain. Avoid overmixing to keep cookies tender.
Step 5: Stir in your choice of mix-ins evenly through the batter.
Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly.
Step 7: Bake for 10–12 minutes or until the edges turn golden. Keep an eye to prevent overbaking.
Step 8: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.

Tips & Variations

Chill the dough for 15 minutes before baking to achieve thicker, less spread cookies.
Swap oat flour with almond flour at a 1:1 ratio for a different texture and flavor.
If using plant-based protein powder, add an extra tablespoon of Greek yogurt to keep the dough moist.
Store cookies with a slice of bread in an airtight container to keep them soft longer.
Cinnamon Raisin: Replace chocolate chips with 1/2 cup raisins and add 1 teaspoon cinnamon.
Peanut Butter Swirl: Drop peanut butter dollops on top of each cookie before baking and swirl with a toothpick.
Berry Blast: Fold in 1/2 cup fresh or freeze-dried berries for a tart twist.
Double Chocolate: Use chocolate protein powder and add extra chocolate chips.
Nutty Guru: Mix in chopped walnuts, pecans, or almonds for extra crunch and healthy fats.

Storage

Store cooled cookies in an airtight container at room temperature for 3–4 days to maintain softness. For longer storage, freeze cookies individually on a tray, then transfer to a sealed bag for up to 3 months. Reheat frozen cookies in the microwave for 10–15 seconds or warm them in a 300°F oven for 5 minutes to enjoy fresh-chewy texture.

How to Serve

A close-up view of several soft, round cookies with a light golden-brown color and smooth, slightly cracked tops, each topped with two or three large, dark chocolate chips that contrast with the warm cookie color. One cookie is broken in half and stacked on another, revealing a chewy interior with melted chocolate chunks scattered inside. The cookies rest on white crinkled parchment paper on a white marbled surface in soft natural light, adding a fresh and cozy feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute whey protein with plant-based protein powders. Just keep in mind plant proteins may dry out the dough a bit, so adding an extra tablespoon of Greek yogurt helps keep the cookies moist.

Do these cookies have a strong yogurt flavor?

The Greek yogurt adds creaminess and tenderness but does not overpower the cookie. The mix-ins and vanilla extract balance the flavor for a delicious, subtle tang that complements the sweetness.