A Historical Overview
Cookies date back to 7th-century Persia, where sugar was first widely cultivated. They spread across Europe through trade and exploration, eventually becoming a household treat in America by the 18th century. The modern protein cookie is a healthier adaptation, born from the fitness community’s desire for indulgent yet macro-friendly snacks. By incorporating Greek yogurt—a staple of Mediterranean diets—these cookies bring creaminess, added protein, and a healthier twist to a timeless favorite.
Protein Greek Yogurt Cookie Recipe – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
These Protein Greek Yogurt Cookies are soft, chewy, and perfectly indulgent while packing in an extra protein boost. Sweet and satisfying, they’re ideal for post-workout recovery, healthy snacking, or even a guilt-free dessert. Greek yogurt makes them moist and tender, while protein powder ensures you get the gains without sacrificing flavor. Whether baked fresh on a cozy fall evening or prepped for the week, these cookies prove that healthy eating can still feel like a treat.
Ingredients
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1 cup oat flour (or almond flour for low carb)
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1 scoop vanilla or chocolate protein powder
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1 tsp baking soda
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1/4 tsp salt
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1/4 cup coconut sugar or brown sugar
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1/3 cup Greek yogurt (plain, unsweetened)
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2 tbsp coconut oil (melted)
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1 egg (or flax egg for vegan option)
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1 tsp vanilla extract
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1/2 cup dark chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk flour, protein powder, baking soda, and salt.
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In another bowl, mix Greek yogurt, coconut oil, egg, sugar, and vanilla until smooth.
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Combine wet and dry ingredients, then fold in chocolate chips.
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Scoop dough onto baking sheet and flatten slightly.
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Bake for 10–12 minutes until golden around edges.
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Let cool on a wire rack before enjoying
Notes
Use flavored protein powder for fun variations.
Swap chocolate chips with dried fruit or nuts.
Store in an airtight container at room temp for 3 days, or refrigerate for up to 1 week.
FAQ – Common Questions
1. Can I make these cookies without protein powder?
Yes! Simply replace protein powder with more oat flour. The cookies will still be chewy and delicious, just slightly lower in protein.
2. Can I make this recipe gluten-free?
Absolutely—use certified gluten-free oat flour or swap for almond flour. The texture will be a little softer but still tasty.
3. How do I keep the cookies from turning dry?
Don’t overbake! Pull them from the oven when edges are just set. The Greek yogurt and coconut oil keep them moist, so they’ll stay soft as they cool.
