Protein Cookies with Greek Yogurt (Healthy & Ready in 15 Minutes)
These protein cookies are soft, chewy, and made with simple ingredients you probably already have. Greek yogurt gives them natural protein power — no protein powder needed. Perfect for breakfast, snacks, or a lighter dessert.
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
- ⅓ 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
Use thick Greek yogurt for best results. Thin yogurt makes the dough runny.
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.
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.
Servings: 9 cookies