Why You'll Love It
- Soft, cake-like texture from the Greek yogurt that melts in your mouth
- Packed with protein to keep you satisfied longer between meals
- Naturally moist without being greasy or heavy
- Easy to customize with your favorite mix-ins like chocolate chips or nuts
"My whole family loves these cookies! They're soft, not too sweet, and I feel good serving them to my kids."
Essential Ingredient Guide
- Greek yogurt: Use full-fat Greek yogurt for the richest texture and flavor. The tanginess balances the sweetness beautifully and creates an incredibly soft cookie.
- Oat flour: Provides a wholesome base and helps bind the cookies without making them dense. You can make your own by grinding rolled oats.
- Honey or maple syrup: Adds natural sweetness while keeping the cookies moist. Adjust based on how sweet you like your treats.
- Vanilla extract: Use pure vanilla for the best flavor. It complements the tanginess of the yogurt perfectly.
- Baking powder: Helps the cookies rise slightly and creates that perfect soft texture. Make sure it's fresh for best results.
- Dark chocolate chips: Optional but recommended - they melt into little pockets of joy throughout the cookies.
Complete Cooking Process
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Ingredient Readiness:
Having everything at room temperature makes the dough come together smoothly. The Greek yogurt should be stirred well before measuring.
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Flavor Development:
As the cookies bake, the vanilla and honey flavors deepen while the Greek yogurt creates a subtle tang that balances the sweetness.
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Texture Control:
The key is not overmixing - just until the ingredients are combined. The cookies will puff up slightly then settle into perfect softness.
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Finishing Touches:
Let them cool on the baking sheet for a few minutes before transferring. This helps them set without crumbling.
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Serving Timing:
Best served slightly warm when the chocolate chips are still a bit melty, or completely cooled for a firmer texture.
- Use a cookie scoop for evenly sized cookies that bake uniformly
- Don't skip the parchment paper - it prevents sticking and makes cleanup easy
- Let the dough rest for 10 minutes if it seems too wet - the oats will absorb moisture
- Store cooled cookies in an airtight container to maintain their soft texture
Pro Tips
I've made these cookies more times than I can count, and each time I'm reminded how something so simple can feel so special. The way the kitchen smells when they're baking - warm and sweet with that hint of vanilla - it takes me right back to baking with my grandmother. She never used Greek yogurt, but she would have appreciated the cleverness of it, I think. What I love most is how forgiving this recipe is. If you're in the mood for something like an easy dinner, you can whip these up while your main dish simmers away. They're the perfect balance to a savory meal, especially if you're making something hearty like chicken thighs that need time to cook low and slow.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The dough will be softer than traditional cookie dough - that's normal and gives them their tender texture
- Don't overbake! They should be lightly golden around the edges but still soft in the center
- Let them cool completely before storing to prevent sogginess
Frequently Asked Questions
→ Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best because it's thicker and has more protein. Regular yogurt will make the dough too wet and affect the texture.
→ How do I make these gluten-free?
Use certified gluten-free oat flour and ensure your baking powder is gluten-free. The recipe works beautifully with these substitutions.
→ Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a baking sheet, freeze solid, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the baking time.
→ Why are my cookies spreading too much?
This usually means your baking powder might be old, or the dough was too warm. Chilling the dough for 30 minutes can help.
→ Can I add protein powder to these?
Yes, but reduce the oat flour by the same amount. Start with 1/4 cup and adjust based on the protein powder's absorbency.
→ How long do these cookies stay fresh?
They keep well in an airtight container for up to 5 days, or frozen for 3 months. They might soften over time but are still delicious.
Chef's Tips
The dough softness may vary based on your Greek yogurt brand - if it seems too wet, add a tablespoon more oat flour,For crispier cookies, bake 1-2 minutes longer, but watch carefully as they can brown quickly,These cookies freeze beautifully - layer between parchment paper in an airtight container
Nutrition Facts
per serving
145
Calories
6g
Protein
21g
Carbs
5g
Fat
Taste Profile
Gently sweet with a subtle tang from the yogurt, balanced by rich chocolate notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Texture may be slightly different - whole wheat will make denser cookies
Flavor will change slightly but works well
Recipe Variations
Try these delicious twists on the original
Lemon Blueberry
Add lemon zest and dried blueberries instead of chocolate chips for a bright, fruity version
Peanut Butter
Swap 1/4 cup oat flour for peanut flour and use peanut butter chips
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the dough - leads to tough cookies
- Using cold ingredients - prevents proper combining
- Overbaking - results in dry cookies
- Not spacing cookies properly - they spread slightly
Meal Prep & Storage
Make Ahead Tips
The dough can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before baking.
Leftover Ideas
Reheat gently in a 300°F oven for 3-4 minutes to restore freshness, or enjoy them soft at room temperature.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, line baking sheet, whisk dry ingredients
Mix wet ingredients, combine with dry, fold in mix-ins
Scoop dough onto baking sheet, space evenly
Bake cookies, cool on sheet, then transfer to rack
Protein Greek Yogurt Cookie Recipe
These soft and chewy protein Greek yogurt cookies are packed with wholesome ingredients, offering a nutritious treat that satisfies your sweet tooth without the guilt.
Timing
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
Recipe Details
Ingredients
Cookie Base
- 01 2 cups oat flour
- 02 1 teaspoon baking powder
- 03 1/2 teaspoon salt
- 04 1 cup full-fat Greek yogurt
- 05 1/3 cup honey or maple syrup
- 06 1 large egg
- 07 2 teaspoons vanilla extract
Mix-ins
- 01 1/2 cup dark chocolate chips
- 02 1/4 cup chopped walnuts (optional)
- 03 1 teaspoon cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the oat flour, baking powder, and salt until well combined.
In a separate larger bowl, mix the Greek yogurt, honey, egg, and vanilla extract until smooth. The mixture will be thick but should come together nicely.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix - a few streaks of flour are okay.
Fold in the chocolate chips and any optional additions like walnuts or cinnamon. The dough will be soft and slightly sticky, which is perfect for tender cookies.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten them slightly if you prefer thinner cookies.
Bake for 10-12 minutes, until the edges are lightly golden but the centers still look soft. They'll continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes & Tips
- 1 The dough softness may vary based on your Greek yogurt brand - if it seems too wet, add a tablespoon more oat flour
- 2 For crispier cookies, bake 1-2 minutes longer, but watch carefully as they can brown quickly
- 3 These cookies freeze beautifully - layer between parchment paper in an airtight container
Tools You'll Need
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Baking sheet
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Parchment paper
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Cookie scoop or tablespoon
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Wire rack
Must-Know Tips
- Use room temperature ingredients for even mixing
- Don't overbake - soft centers mean perfectly chewy cookies
- Let cool completely before storing to maintain texture
Professional Secrets
- Chill the dough for 30 minutes if your kitchen is warm
- Use a light-colored baking sheet for even browning
- Rotate the baking sheet halfway through baking
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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