Are you looking for a guilt-free treat after your morning workout? These Protein Greek Yogurt Cookies are exactly what you need right now. They are soft, chewy, and perfect for a healthy reset. You won’t believe how simple they are to whip up.
Cooking at home should feel easy and rewarding for you. These cookies deliver a protein punch without any complicated steps. They are great for busy families who need a quick snack. Let’s get baking and fill your kitchen with warmth.
Why You’ll Love This Recipe
These cookies are a total game-changer for your weekly meal prep. They use Greek yogurt to stay incredibly moist without extra fats. Your kids will love the chocolate chips in every bite. It is a budget-friendly snack that keeps everyone full.
This recipe is perfect for those busy winter mornings. You get a boost of protein without any added sugar. It feels like a treat but fuels your body well. It is truly the ultimate guilt-free snack.
Simple Method
This recipe is so easy even a beginner can master it. You just mix the wet ingredients and fold in the dry. There is no need for a fancy stand mixer here. You can have a fresh batch ready in under 25 minutes.
Ingredients You’ll Need
You likely have most of these pantry staples in your kitchen already.
- 1 cup non-fat plain Greek yogurt
- 2 scoops (60g) vanilla whey protein powder
- 1 cup rolled oats
- 1 large egg
- 1/4 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 cup sugar-free chocolate chips
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with silicone mat or parchment paper.
- In a large mixing bowl, whisk together the Greek yogurt, egg, and erythritol until the mixture is smooth.
- Sift the protein powder and baking powder into the wet mixture, then add the oats and cinnamon.
- Stir the ingredients until a thick, uniform dough is formed.
- Gently fold in the sugar-free chocolate chips using a spatula.
- Using a cookie scoop or tablespoon, drop 12 equal portions of dough onto the prepared baking sheet.
- Slightly flatten the tops of the cookies with a damp spoon as they will not spread much during baking.
- Bake for 10 to 12 minutes until the edges are golden and the centers are set.
- Cool on the baking sheet for 5 minutes to allow the protein structure to firm up before transferring to a wire rack.
Best Ways to Enjoy It
Serve these warm with a cold glass of almond milk. They are wonderful as a quick on-the-go breakfast. Pack them in lunchboxes for a protein-rich afternoon treat. Sit back and enjoy a quiet moment with a cookie and coffee.
Keep It Fresh
Store your cookies in an airtight container in the fridge. They stay fresh and delicious for up to five days. You can also freeze them for a grab-and-go snack. Just thaw at room temperature for a few minutes. This makes your morning routine much easier.
Tips for Best Results
- Use a damp spoon to flatten the dough without sticking.
- Sift your protein powder to avoid any dry clumps.
- Do not overbake them or they might become too dry.
- Let them cool fully for the best chewy texture.
- Try this for your next healthy reset meal plan.
- Choose a high-quality whey protein for the best flavor.
Ways to Switch It Up
- Swap chocolate chips for dried cranberries for a tart twist.
- Add a tablespoon of peanut butter for extra creaminess.
- Use chocolate protein powder for a double chocolate version.
- Stir in some chopped walnuts for a nice crunch.
Common Questions
Can I use plant-based protein powder?
Plant-based powders absorb more moisture than whey. You may need to add a splash of milk. Start with a small amount and check the consistency.
Why are my cookies not spreading?
Protein cookies generally hold their shape during baking. Be sure to flatten them slightly before they go in. This ensures they cook evenly through the center.
I hope these cookies bring a little extra joy to your healthy routine. They are such a simple way to nourish your family with love. Happy baking!
— Katie Wood
Ingredients
- 1 cup non -fat plain Greek yogurt
- 2 scoops (60g) vanilla whey protein powder
- 1 cup rolled oats
- 1 large eg g
- 1/4 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 cup sugar -free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with silicone mat or parchment paper.
- In a large mixing bowl, whisk together the Greek yogurt, egg, and erythritol until the mixture is smooth.
- Sift the protein powder and baking powder into the wet mixture, then add the oats and cinnamon.
- Stir the ingredients until a thick, uniform dough is formed.
- Gently fold in the sugar-free chocolate chips using a spatula.
- Using a cookie scoop or tablespoon, drop 12 equal portions of dough onto the prepared baking sheet.
- Slightly flatten the tops of the cookies with a damp spoon as they will not spread much during baking.
- Bake for 10 to 12 minutes until the edges are golden and the centers are set.
- Cool on the baking sheet for 5 minutes to allow the protein structure to firm up before transferring to a wire rack.
