Protein Greek Yogurt Cookie Recipe
Ingredients
- 1 cup plain Greek yogurt (full-fat = richer, low-fat = lighter)
- 1/2 cup natural sweetener (honey, maple syrup, or coconut sugar)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 cup oat flour (or blended oats)
- 1/2 cup protein powder (vanilla or unflavored whey works best)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mix-ins (chocolate chips, nuts, dried fruit, or berries)
Instructions
- Preheat & Prep: Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, sweetener, egg, and vanilla until smooth. (And yes, licking the whisk is mandatory
- Combine Dry Ingredients: In a separate bowl, mix oat flour, protein powder, baking soda, and salt.
- Bring It Together: Gently fold dry mixture into the wet. Don’t overmix—just until no flour streaks remain. Stir in your chosen mix-ins.
- Shape the Cookies: Scoop out tablespoon-sized portions, place them on the baking sheet, and flatten slightly.
- Bake: Bake 10–12 minutes, until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Sweetness Level: Using honey or maple syrup gives a softer, chewier cookie; coconut sugar creates a slightly crispier edge.
- Protein Powder Tip: Whey blends best without drying the dough. If using pea or soy protein, add a splash of milk or extra yogurt for moisture.
- Storage Hack: These cookies actually taste better the next day after the flavors settle—store them airtight overnight before serving if you can resist.
- Batch Tip: Double the recipe and freeze half. Pull out a cookie or two whenever the craving hits—microwave for 15 seconds, and they taste oven-fresh.
- Diet-Friendly Swap: To lower carbs, use almond flour instead of oat flour and a sugar substitute like erythritol.