These Greek yogurt protein cookies are chewy and packed with goodness! Made with creamy Greek yogurt, they are both delicious and a healthier snack option.
What’s great is how simple they are to whip up. I love having these cookies after a workout—they satisfy my sweet tooth while keeping me on track. Plus, they taste amazing!
Key Ingredients & Substitutions
Greek Yogurt: Greek yogurt adds moisture and protein. You can use plain full-fat or low-fat. If you’re looking for a dairy-free option, try using coconut yogurt or any plant-based yogurt that is thick and creamy.
Nut Butter: I love peanut butter for its rich flavor, but almond butter works beautifully too. Just ensure you choose a natural, unsweetened brand! If you’re allergic to nuts, sunflower seed butter is a great alternative.
Oat Flour: Oat flour is common here, but you can make your own by blending rolled oats until fine. In a pinch, all-purpose flour works too, though it may alter the texture slightly. For a gluten-free option, stick with oat flour or almond flour.
Protein Powder: Choose your favorite protein powder, whether it’s whey, plant-based, or collagen! If you prefer not to use protein powder, you could replace it with a bit more oat flour, but it might change the consistency a touch.
Honey or Maple Syrup: Both work well as sweeteners. Honey is great for flavor but if you’re vegan, go with maple syrup. You can also reduce the amount if you like cookies less sweet!
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture for these cookies can be tricky, but here are some tips to nail it! The key is to mix gently and to watch the baking time.
- Start with room-temperature ingredients. It helps blend the yogurt and nut butter smoothly.
- Don’t overmix the dough; just blend until you see no dry flour. Overmixing can make the cookies tough.
- Make sure to flatten the cookies a bit before baking since they won’t spread much on their own.
- Keep a close eye on them in the last few minutes. They’ll look soft but set once they cool!
Greek Yogurt Protein Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cup peanut butter or almond butter (natural, unsweetened)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
Dry Ingredients:
- 1/2 cup oat flour (or finely ground oats)
- 1/4 cup vanilla or unflavored protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-Ins:
- 1/2 cup mini chocolate chips (or chopped dark chocolate)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prep and another 10-12 minutes to bake. So, you can have fresh, delicious cookies ready in around 30 minutes, perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the Greek yogurt, peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. Stir until everything is mixed well and smooth. You want it to be creamy and combined—no lumps!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. Make sure it’s all combined nicely!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture into the wet mixture. Stir it gently until just combined—don’t overmix! The batter will be thick, and that’s perfect!
5. Add the Chocolate Chips:
Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough for sweet bites in every cookie.
6. Shape the Cookies:
Scoop out about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet. Space them about 2 inches apart because they won’t spread much. Flatten them slightly using the back of a spoon or your fingers.
7. Bake:
Place the cookies in the preheated oven and bake for 10-12 minutes. Keep an eye on them! You want the edges to be lightly golden and the centers to look set.
8. Cooling Time:
After baking, take them out and let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Enjoy Your Delicious Cookies:
Once they’re cool, grab one (or two!) and enjoy your healthy, protein-packed Greek yogurt cookies as a snack or a post-workout treat!
Can I Use Flavored Greek Yogurt in This Recipe?
Yes, you can use flavored Greek yogurt if you want an extra taste boost! Just keep in mind that it might change the overall flavor of your cookies, and you might want to reduce the amount of added sweetener slightly.
Can I Substitute the Nut Butter?
Absolutely! If you have a nut allergy or prefer not to use nut butter, you can substitute it with sunflower seed butter or even tahini. Just make sure the consistency is similar for the best results.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them, which will extend their freshness for about a week!
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Just make sure they are completely cool, then place them in a freezer-safe bag or container with parchment paper between layers. They’ll stay fresh for about 2-3 months. Thaw them at room temperature or microwave briefly to enjoy later!