Protein Greek Yogurt Cookie Recipe: Soft, Chewy, and Packed with Gains!
Introduction
If you’ve ever wished your cookie cravings could fuel your fitness goals, this Protein Greek Yogurt Cookie Recipe is a game-changer. These soft, chewy cookies are loaded with protein, thanks to Greek yogurt and protein powder, yet manage to deliver that classic homemade cookie texture and taste. Whether you’re looking for a satisfying post-workout snack or a better-for-you sweet treat, these cookies check every box for flavor, nutrition, and simplicity.
Why Make These Protein Greek Yogurt Cookies?
What makes these cookies a standout is their perfect balance of chewiness and tenderness—even without loads of butter or oil. Adding Greek yogurt lends extra moisture and protein, while keeping the fat in check. Each bite offers a subtle tang from the yogurt and a wonderfully soft crumb. Best of all, you can satisfy your sweet tooth without veering off your fitness track.
Tips for Perfect Protein Cookies Every Time
To achieve that classic cookie texture, measure your ingredients precisely. Using a Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel can help you strike the right balance between protein powder, flour, and wet ingredients. Be sure not to overbake; these cookies firm up more as they cool. For mixing, a sturdy spatula or hand mixer ensures everything incorporates smoothly—no stand mixer required.
For chunkier cookies, fold in dark chocolate chips, chopped nuts, or dried fruit just before baking. A Bamboo Cutting Boards for Kitchen, Set of 3 is perfect for prepping your add-ins without damaging your countertop.
How to Make Chewy Greek Yogurt Protein Cookies
The preparation is delightfully simple. Combine your dry ingredients—oat flour, protein powder, baking soda, and salt—in one bowl, and stir together Greek yogurt, coconut oil, brown sugar, egg, and vanilla in another. Mix both together until just combined. Drop tablespoonfuls onto a parchment-lined baking sheet. Using Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet ensures even baking and effortless cookie removal.
Bake until the edges are just set. Let them rest on the sheet for a few minutes before cooling completely on a rack. Store your cookies in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep them soft and fresh for days.
Serving Suggestions and Storage
Enjoy these cookies as a breakfast on the go, a midday snack, or a pre/post-workout treat. They’re delicious with a glass of milk, almond milk, or protein shake. For an extra treat, sandwich a dab of nut butter between two cookies.
To keep your gains on track, pair a cookie or two with some Greek yogurt in a Bentgo Salad Container – 54 oz Bowl, Khaki Green for a protein-packed snack you can take anywhere.
Nutritional Information and Yield
This recipe yields about 12 soft, chewy cookies. Each cookie contains roughly 100–120 calories, 6–8g protein, 12g carbs, and 3–4g fat (depending on the protein powder and mix-ins used). They’re a great way to enjoy a sweet treat while supporting your nutritional goals!
Protein Greek Yogurt Cookie Recipe Recap
With their high protein content, melt-in-your-mouth texture, and simple preparation, these cookies are proof you don’t need to compromise taste for nutrition. Perfect for active lifestyles, they’re destined to become a favorite in your healthy snacking rotation.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll for stick-free baking.
- In a medium bowl, whisk together oat flour, protein powder, baking soda, and salt. For precise results, use an Amazon Basics Digital Kitchen Scale when measuring your flour and protein powder.
- In a separate large bowl, mix Greek yogurt, melted coconut oil, brown sugar, egg, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture until just combined. If adding chocolate chips or extras, chop them on your Bamboo Cutting Board and stir them in now.
- With a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet. Space them about 2 inches apart.
- Bake for 8–10 minutes, until the edges are just set and the centers look slightly underbaked. Remove and let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once completely cool, store the cookies in Rubbermaid Brilliance Food Storage Containers to keep them fresh.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Enjoy these protein-packed cookies as a delicious treat that works with—never against—your nutrition goals!