These Greek Yogurt Protein Cookies are soft, chewy, and bursting with flavor! Packed with protein from yogurt, they make a yummy snack that’s also good for you.
Who knew healthy cookies could taste this great? I love grabbing one for a quick pick-me-up. They’re perfect with a glass of milk or just on their own—so satisfying!
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient that makes the cookies protein-rich and keeps them moist. You can use plain full-fat or low-fat, depending on your preference. If you want a dairy-free option, try using coconut yogurt.
Protein Powder: I recommend using vanilla protein powder for extra flavor. You can substitute it with chocolate protein powder for a different taste, or even use an unflavored variety if you prefer. Just note that it may slightly alter the cookie’s texture.
Coconut Oil or Butter: Both work wonderfully, giving the cookies a rich flavor. If you’re avoiding dairy, stick with coconut oil. For a lighter option, you can use unsweetened applesauce instead, but this will change the flavor a bit.
Chocolate Chips: Dark chocolate chips offer a nice balance of sweetness and richness. If you’re looking for a healthier version, check for sugar-free or dark chocolate options, or you can use chopped nuts or dried fruits instead!
Why Is It Important to Fold in the Ingredients Gently?
Folding is a gentle technique that helps keep your cookies light and fluffy. When you mix vigorously, you can overdevelop the gluten in the flour, leading to dense cookies. Here’s how to do it right:
- Use a spatula or wooden spoon to lift and fold the dry ingredients into the wet ingredients.
- Cut through the middle of the mixture, then lift and turn it over, rotating the bowl as you go.
- Stop mixing as soon as you see no dry flour; it’s okay if some lumps remain.
This method will help maintain the cookies’ tenderness and keep them soft, enhancing your cookie experience!
How to Make Greek Yogurt Protein Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil or unsalted butter, melted
- 1/3 cup Greek yogurt (plain, full-fat or low-fat)
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup dark or semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. With a little bit of cooling time, you can enjoy fresh cookies in about 30 minutes. It’s a quick and lovely treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat so your cookies won’t stick.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, protein powder, baking soda, and salt. This helps ensure everything is evenly distributed and ready to combine with the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, mix together the melted coconut oil (or butter), Greek yogurt, brown sugar, egg, and vanilla extract. Blend these well until you have a smooth mixture without lumps.
4. Combine Dry and Wet Ingredients:
Now take the whisked dry ingredients and gradually add them to the wet mixture. Gently fold everything together until just combined—be careful not to overmix, as you want the cookies to stay soft.
5. Add the Chocolate Chips:
Fold in the chocolate chips, distributing them evenly throughout the cookie dough. This is what makes every bite delicious!
6. Shape the Cookies:
Scoop out cookie dough using a spoon or cookie scoop, and place the dough balls about 2 inches apart on your prepared baking sheet. If you like, press a few extra chocolate chips on top of each ball for extra chocolatey goodness.
7. Bake the Cookies:
Pop the baking sheet into the oven and bake for 10-12 minutes. You want the edges to be lightly golden, but the centers should still look soft.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Store the Cookies:
Keep any leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh for a bit longer.
Enjoy these soft, chewy, protein-packed cookies as a healthy snack or alongside your favorite beverage! Happy baking!
Can I Use Different Flavors of Protein Powder?
Absolutely! While vanilla protein powder complements the cookies perfectly, you can experiment with chocolate protein powder for a richer flavor. Just keep in mind that it might alter the overall sweetness slightly, so you may want to adjust the sugar accordingly.
What Can I Substitute for Coconut Oil?
If you don’t have coconut oil, unsalted butter is a great substitute and will give a delicious flavor. For a dairy-free option, you can also use canola or vegetable oil. Just ensure the oil is melted before mixing with the other ingredients.
How Should I Store Leftover Cookies?
Keep the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them, where they can stay fresh for up to a week. Just remember to bring them to room temperature or warm them slightly before enjoying!
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. They’ll stay good in the freezer for up to 3 months. Just thaw in the fridge or at room temperature before enjoying!
