These Greek Yogurt Protein Cookies are a yummy treat packed with protein! Made with creamy Greek yogurt and oats, they are soft and chewy, making them perfect for a snack.
Honestly, I love that they’re healthy but taste like a dessert! 😋 Whether you need a quick breakfast or a sweet pick-me-up, these cookies have got your back! They’re super easy to whip up, too.
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient that adds protein and moisture. I prefer using plain, nonfat Greek yogurt for a lighter option. If you’re dairy-free, try using a plant-based yogurt made from coconut or almond milk!
Flour: All-purpose flour works well, but I often use whole wheat flour for added fiber. If you’re gluten-free, almond flour or a gluten-free flour blend will do the trick, just note that the texture may change slightly.
Oats: Rolled oats lend a nice texture and additional fiber. You can swap them for quick oats if that’s what you have. Just remember, your cookies may turn out a bit softer!
Coconut Oil or Butter: I enjoy the subtle flavor coconut oil adds, but unsalted butter is great too. For a dairy-free option, stick with the coconut oil or use a vegan butter substitute.
Sweetener: Honey gives a rich taste, but maple syrup is a fantastic vegan alternative. You can use less sweetener if you prefer your cookies a little less sweet!
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve that soft and chewy texture, measure your ingredients carefully! Baking is a science, so using too much flour can lead to dry cookies. It’s best to spoon flour into your measuring cup and level it off with a knife.
- Make sure not to overmix once you combine the wet and dry ingredients. A few lumps are okay!
- Take them out of the oven while they still look slightly underbaked in the center. They will continue cooking as they cool.
- Let them cool on the baking sheet for a bit; this helps them set up perfectly.
How to Make Greek Yogurt Protein Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup all-purpose flour (can substitute with whole wheat flour)
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup coconut oil or unsalted butter, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1 large egg
Mix-Ins:
- 1/2 cup chocolate chips (semi-sweet or dark)
- Optional: 1/4 cup chopped nuts or seeds for extra texture
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. Plus, you’ll need a few minutes to let them cool. In total, you’re looking at about 30 minutes from start to finish for a delicious batch of cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. While you’re at it, line a baking sheet with parchment paper to prevent sticking—easy cleanup!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. This helps combine them well, avoiding clumps in your cookies.
3. Combine the Wet Ingredients:
In a larger bowl, mix together the melted coconut oil (or butter), honey (or maple syrup), vanilla extract, Greek yogurt, and the egg. Use a whisk or spoon to blend until it’s nice and smooth.
4. Create the Cookie Dough:
Now, gradually add your mixed dry ingredients into the wet mixture. Stir gently until everything is combined. Don’t overmix, though! It’s okay if there are a few lumps.
5. Add the Goodies:
Gently fold in the chocolate chips and, if you’re feeling adventurous, add in any chopped nuts or seeds you want for that extra crunch!
6. Scoop the Dough:
Scoop tablespoon-sized portions of the dough onto your lined baking sheet. Make sure to space them about 2 inches apart because they will spread a little while baking.
7. Bake and Smell the Deliciousness:
Pop the baking sheet in your preheated oven and bake for about 10-12 minutes. You want the edges to be light golden brown while the centers are still soft.
8. Cooling Time:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them become firmer. Then, transfer them to a wire rack to cool completely.
9. Enjoy!
Once cooled, grab a cookie (or two!) and pair it with a glass of milk or your favorite drink. These cookies are perfect for a quick snack or a light breakfast!
These Greek Yogurt Protein Cookies are not just tasty; they’re also a healthier choice packed with protein. Enjoy the chewy goodness!
Can I Use a Different Sweetener Besides Honey or Maple Syrup?
Absolutely! You can substitute with agave syrup, coconut sugar, or even a sugar-free sweetener like stevia. Just keep in mind that some sweeteners might alter the final texture slightly, so adjust your liquids as needed.
How Do I Store Leftover Cookies?
To store your leftover cookies, place them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make These Cookies Vegan?
Yes! To make them vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Use dairy-free yogurt and ensure your chocolate chips are dairy-free as well!
What Can I Add for Extra Flavor?
You can enhance the flavor by adding spices like cinnamon or nutmeg, or mix in some dried fruit like raisins or cranberries for a fruity twist. For a nutty flavor, try adding a scoop of nut butter into the wet mixture!
