Protein Cookies with Greek Yogurt in 15 Minutes
Listen, I love a cookie as much as the next person, but sometimes I want that cookie to actually do something for me besides taste good. Enter these protein-packed beauties. They’re soft, a little chewy, and give you around seven grams of protein each — without a single scoop of protein powder. Honestly, they’re more…
Listen, I love a cookie as much as the next person, but sometimes I want that cookie to actually do something for me besides taste good. Enter these protein-packed beauties.
They’re soft, a little chewy, and give you around seven grams of protein each — without a single scoop of protein powder. Honestly, they’re more like snacky little power bites that decided to dress up as cookies.
And the best part? You don’t need fancy ingredients or a stand mixer. Just Greek yogurt, almond flour, an egg, and a sweetener of your choice. Stir, scoop, bake, and in about 15 minutes you’ve got cookies that you can eat for breakfast and not feel like you’re cheating the day.
Why Greek Yogurt Works Here
Greek yogurt does double duty. It brings moisture and tang, sure, but it also adds structure and protein naturally. Regular yogurt doesn’t have the same body, so the dough ends up way too wet. Thick, firm yogurt is the way to go… the kind that stands up on a spoon.
Tips for Perfect Protein Cookies
Firm yogurt only. A runny yogurt = runny dough. If your yogurt feels thin, strain it through cheesecloth for 15 minutes before using.
Keep an eye on the dough. If it looks sticky, add almond flour one tablespoon at a time. If it crumbles, stir in a touch more yogurt.
Don’t rush the cool. These cookies seem soft straight from the oven, but as they sit, they firm up and hold together beautifully.
Flavor Variations Worth Trying
Chocolate chips + sea salt (sweet and salty heaven)
Chopped walnuts + cinnamon (cozy, breakfast vibes)
Blueberries + lemon zest (bright and fresh)
Oat flour swap for almond (makes them softer and more cake-like)
What to Expect
When baked, these cookies are lightly golden at the edges, tender in the middle, and just sweet enough to feel like a treat. Don’t expect a crisp, crunchy cookie — these are more like a soft breakfast biscuit that can sneak into dessert territory if you add chocolate chips.
They’re the kind of cookie that tastes just as good with coffee at 8 a.m. as it does at 8 p.m. when the sweet tooth strikes.
Storage and Meal Prep
These cookies last two to three days at room temp, or up to a week in the fridge. You can freeze them, too. Let them cool completely, then stash in a freezer bag. They thaw fast on the counter or warm up nicely in a toaster oven.
FAQs
Can I skip the sweetener?
You can, but they’ll taste more like a tangy biscuit than a cookie.
Are they low carb?
Yes, with almond flour and monk fruit they’re naturally low carb and keto friendly.
Do they spread?
Not really. They’ll puff slightly but mostly hold their shape.
What if I don’t have almond flour?
Oat flour is a fine swap. Expect a more tender, cakey cookie.
Protein Cookies with Greek Yogurt (Healthy & Ready in 15 Minutes)
Equipment
- Mixing bowls
- Baking sheet
- Measuring cups/spoons
- Parchment paper
- Spatula
Ingredients
- 1 cup 220 g firm Greek yogurt (low-fat or full-fat, thick texture)
- 1 large egg
- â…“ cup 80 g granular sweetener (monk fruit recommended)
- 1 cup 100 g almond flour (or oat flour for softer texture)
- ½ teaspoon vanilla extract optional
- Pinch of salt
- Optional: 2–3 tablespoons chocolate chips chopped nuts, or fresh berries
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Stir together Greek yogurt, egg, sweetener, vanilla, and salt in a bowl until smooth.
- Add almond flour gradually, mixing until you have a soft dough. Adjust texture: more flour if sticky, a little yogurt if dry.
- Fold in chocolate chips, nuts, or berries if using.
- Scoop into 8–9 cookies on the tray, leaving space between.
- Bake 10–12 minutes, until edges turn light golden. Cookies may look soft — that’s fine.
- Let cool fully on the tray before eating. They’ll firm up as they rest.
Notes
Cool the cookies completely to help them set.
For nut-free, swap almond flour with oat flour.
Store at room temp 2–3 days, in the fridge up to a week, or freeze up to 2 months.
