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Soft protein Greek yogurt cookies with golden edges cooling on a wire rack with dark chocolate chip mix-ins

Protein Greek Yogurt Cookies

Soft and chewy protein Greek yogurt cookies made with simple everyday ingredients. Each cookie delivers 8 to 10 grams of protein and comes together in about 25 minutes. Fully customizable with your favorite mix-ins.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plain Greek yogurt full-fat recommended, low-fat makes dough too loose
  • 1/2 cup natural sweetener honey, maple syrup, or coconut sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 cup oat flour spooned and leveled, not packed
  • 1/2 cup protein powder vanilla or neutral whey, taste before using
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mix-ins dark chocolate chips, chopped nuts, or dried fruit

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Tablespoon or cookie scoop
  • Wire rack

Method
 

  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the Greek yogurt, sweetener, egg, and vanilla until smooth and slightly glossy with no streaks of yogurt remaining.
  3. In a separate bowl, whisk together the oat flour, protein powder, baking soda, and salt until evenly combined with no clumps.
  4. Fold the dry ingredients into the wet mixture using a spatula until just combined. Stop as soon as no flour streaks remain. Do not overmix.
  5. Fold in your mix-ins. If the dough feels too sticky to scoop, refrigerate for 15 minutes before portioning.
  6. Scoop tablespoon-sized portions onto the baking sheet about 2 inches apart. Flatten each slightly with the back of a spoon.
  7. Bake for 10 to 12 minutes until edges are golden and centers look just set. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Use full-fat Greek yogurt for best texture. Chill dough 15 minutes for thicker cookies. If dough is crumbly, add one extra tablespoon of Greek yogurt. Store with a slice of bread in an airtight container to keep cookies soft. Freeze individually for up to 3 months.