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High Protein Greek Yogurt Cookies

High Protein Greek Yogurt Cookies - recipe card
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These soft-baked cookies are packed with protein thanks to Greek yogurt and a hint of vanilla protein powder. They have a tender, cake-like crumb and a subtly sweet flavor that makes them perfect for a post-workout snack or a guilt-free dessert. Each cookie delivers a satisfying 11 grams of protein.

Ingredients

Scale
  • 1 cup full-fat Greek yogurt
  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour
  • 2 tablespoons vanilla protein powder
  • 2 tablespoons honey
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. This ensures even baking and prevents sticking. In a medium bowl, whisk together the Greek yogurt, egg, honey, and vanilla extract until smooth and well combined.
  2. In a separate large bowl, combine the rolled oats, all-purpose flour, protein powder, baking powder, and salt. Mix with a fork until evenly distributed. This step ensures the leavening agent is evenly dispersed for consistent rise.
  3. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few streaks of flour are fine. The dough will be thick and sticky, similar to a wet cookie batter. Let it rest for 5 minutes to allow the oats to hydrate slightly.
  4. Using a 1/4-cup measuring cup or a large spoon, drop 4 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of a spoon to about 1/2-inch thickness, as they will not spread much during baking. For uniform size, use a kitchen scale to weigh each dough ball to about 3 ounces.
  5. Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and may appear underdone; they will firm up as they cool. Avoid overbaking to keep them moist.
  6. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. They are best enjoyed slightly warm, but will keep for several days.
  7. For an extra protein boost, serve with a side of Greek yogurt or a drizzle of peanut butter. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. Freezing: Wrap individually in plastic wrap and freeze for up to 2 months; thaw overnight in the fridge. Reheating: Microwave for 15-20 seconds to enjoy warm. For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) and use plant-based yogurt and protein powder.

Nutrition

Keywords: high protein cookies, Greek yogurt cookies, protein cookies, healthy cookies, post-workout snack, gluten-free cookies, low sugar cookies, easy cookie recipe, baking with Greek yogurt, protein powder cookies

Find it online: https://thehighproteinrecipes.com/high-protein-greek-yogurt-cookies-recipe/