Protein Greek Yogurt Cookie

Why You’ll Love This Recipe

These cookies are incredibly easy to make and are a healthier alternative to traditional cookies. Greek yogurt adds creaminess and extra protein, while the combination of oat flour and protein powder gives the cookies a chewy texture and keeps them filling. They’re lightly sweetened with natural sweeteners like honey, maple syrup, or coconut sugar, making them perfect for those who prefer to avoid refined sugar. With the option to add your favorite mix-ins, these protein-packed cookies are not only delicious but customizable too!

Ingredients

• 1 cup plain Greek yogurt (full-fat or low-fat—your call, but FYI, full-fat gives a richer taste)
• 1/2 cup natural sweetener (like honey, maple syrup, or coconut sugar—use whichever floats your boat)
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup oat flour (you can blitz oats in a blender for a quick DIY version)
• 1/2 cup protein powder (I prefer a neutral or vanilla whey—IMO, the texture works best here)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mix-ins (think dark chocolate chips, chopped nuts, or dried fruit)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the Greek yogurt, natural sweetener, egg, and vanilla extract until smooth and well combined.
3. In a separate bowl, mix the oat flour, protein powder, baking soda, and salt.
4. Slowly add the dry ingredients into the wet ingredients, stirring until fully incorporated.
5. Fold in your mix-ins (dark chocolate chips, nuts, or dried fruit), ensuring they are evenly distributed throughout the dough.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Gently flatten each cookie with the back of a spoon or your fingers to your desired thickness.
8. Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 cookies
• Preparation Time: 10 minutes
• Cooking Time: 10-12 minutes
• Total Time: 20-22 minutes

Variations

• Add More Protein: For an extra protein boost, add an extra scoop of protein powder or mix in some chia seeds or flax seeds.
• Different Sweeteners: You can use stevia, monk fruit, or any other natural sweetener that suits your dietary preferences.
• Vegan Option: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based protein powder and dairy-free yogurt.
• Add Spices: Add a teaspoon of cinnamon, nutmeg, or pumpkin spice for a seasonal flavor.

Storage/Reheating

• Storage: Store your protein cookies in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for a longer shelf life.
• Reheating: To warm them up, simply microwave for 10-15 seconds, or enjoy them cold.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute regular flour for oat flour, but oat flour provides a gluten-free, chewy texture that enhances the overall cookie. If using regular flour, you may need to adjust the quantity slightly.

Can I use plant-based protein powder?

Absolutely! You can use plant-based protein powder, though it may slightly change the texture of the cookies. Look for a neutral or vanilla flavor to maintain the taste.

Are these cookies gluten-free?

Yes, these cookies are gluten-free if you use oat flour and a gluten-free protein powder. Always double-check your protein powder to ensure it is gluten-free.

How can I make these cookies sweeter?

If you prefer a sweeter cookie, simply increase the amount of your chosen sweetener. You can also add a few extra chocolate chips or dried fruit for more natural sweetness.

Can I freeze these cookies?

Yes, you can freeze these cookies. After baking and cooling, store them in an airtight container or a zip-top bag in the freezer for up to 2 months. Thaw at room temperature or microwave for a few seconds to warm.

Can I make these cookies without protein powder?

While protein powder helps with texture and protein content, you can omit it. If you remove the protein powder, you may want to add a bit more oat flour or an alternative flour like almond flour to maintain the consistency.

Can I add a different flavor to these cookies?

Definitely! You can experiment with different flavors by adding ingredients like cocoa powder, peanut butter, or even matcha powder to the dough.

Can I use a different mix-in?

Yes! Feel free to use your favorite mix-ins. You could try adding white chocolate chips, shredded coconut, or even a handful of raisins for a fruity touch.

Can I make these cookies without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a chia egg for a vegan version.

How do I know when these cookies are done?

The cookies should be lightly golden around the edges. A toothpick inserted in the center should come out clean. Be careful not to overbake them; they can dry out quickly.

Conclusion

These Protein Greek Yogurt Cookies are a perfect blend of nutrition and flavor. They’re easy to make, packed with protein, and a delicious way to enjoy a healthier cookie. With customizable mix-ins and natural sweeteners, you can make these cookies to suit your taste and dietary needs. Whether you’re looking for a post-workout snack or a guilt-free treat, these cookies are the ideal choice. Enjoy every bite without the sugar crash!

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