Why You'll Love It
- Packed with protein to keep you satisfied longer
- Incredibly soft and chewy texture that lasts for days
- Uses simple, wholesome ingredients you probably already have
- Perfect balance of sweet and tangy flavors that everyone enjoys
"These cookies saved my snack game! So soft and satisfying without any guilt. My whole family is obsessed now."
Essential Ingredient Guide
- Greek yogurt: Use full-fat for the richest texture - it adds moisture and protein while keeping cookies tender. I like the thick, creamy kind that holds its shape when you spoon it.
- Protein powder: Vanilla or unflavored works best. Make sure it's a powder that bakes well - some can make cookies gritty. Honestly, I've tried a few brands and the whey-based ones seem to blend in smoothest.
- Oats: Rolled oats give these cookies their signature chew. Quick oats work too but will make them softer. I mean, the texture difference is subtle but noticeable.
- Honey: Pure honey adds natural sweetness and helps keep cookies moist. You can taste the floral notes if you use a good quality one.
- Cinnamon: Just a dash warms up the whole flavor profile. It's amazing how such a small amount can make the kitchen smell like heaven.
- Chocolate chips: Optional but oh-so-worth it. Dark chocolate chips add little pockets of melty goodness. Look, sometimes you just need that chocolate fix.
Complete Cooking Process
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Ingredient Readiness:
Let all your ingredients come to room temperature - especially the Greek yogurt and eggs. Cold ingredients don't blend as smoothly and can affect how the cookies spread. I usually take everything out about an hour before I start baking.
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Flavor Development:
The flavors really come together when you mix the wet ingredients with the dry. The Greek yogurt's tanginess balances the sweetness, and the cinnamon aroma starts to release. It's that moment when you smell it and think, 'Yeah, this is going to be good.'
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Texture Control:
The key to that perfect chewy texture is not overmixing once you add the oats. Fold them in gently - too much stirring can make the cookies tough. And don't skip chilling the dough, it helps the cookies hold their shape.
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Finishing Touches:
Right when they come out of the oven, I like to press a few extra chocolate chips on top while they're still warm. It makes them look pretty and gives that extra chocolate burst in every bite.
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Serving Timing:
Let them cool on the baking sheet for a few minutes before moving to a rack. They're fragile when hot but firm up beautifully. Honestly, the hardest part is waiting for them to cool enough to eat.
- Use a cookie scoop for evenly sized cookies that bake uniformly
- Don't skip the chilling step - it prevents spreading and improves texture
- Line your baking sheets with parchment paper for easy cleanup
- Rotate baking sheets halfway through for even browning
Pro Tips
The first time I made these, I was worried they'd be too healthy-tasting, you know? But the combination of warm spices and the rich Greek yogurt creates something truly special. They have this way of making you feel like you're treating yourself while still being good for you. I've made these for church potlucks and family gatherings more times than I can count. Everyone always asks for the recipe, and I love that I can share something that's both delicious and nourishing. They're perfect with a cup of tea in the afternoon or as a little something sweet after one of those comforting hearty soups we all love.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The dough will be thick - that's normal and ensures chewy cookies
- Don't overbake - they'll continue cooking on the hot baking sheet
- Storage is key - keep them airtight to maintain their soft texture
- They freeze beautifully for up to 3 months
Frequently Asked Questions
→ Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and has more protein, so regular yogurt will make the cookies wetter and less chewy. If you must substitute, strain regular yogurt through cheesecloth for an hour to remove excess liquid.
→ Why do I need to chill the dough?
Chilling prevents the cookies from spreading too much in the oven and helps develop the flavors. It's worth the wait, honestly - the texture is so much better.
→ Can I make these without protein powder?
Yes, but you'll need to add a bit more oats or flour to balance the wet ingredients. The cookies will still be delicious, just with less protein content.
→ How do I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months - just thaw at room temperature.
→ Can I use different mix-ins?
Absolutely! Dried cranberries, chopped nuts, or even white chocolate chips would be lovely. Just keep the total amount about the same as the chocolate chips called for.
→ Why are my cookies flat?
This usually happens if the dough wasn't chilled long enough or if your baking soda is old. Make sure your ingredients are fresh and don't skip the chilling step.
Chef's Tips
For gluten-free cookies, make sure your oats are certified gluten-free,The cookies will firm up as they cool - resist the urge to overbake,You can use maple syrup instead of honey for a different flavor profile,Store in an airtight container with a slice of bread to keep them soft
Nutrition Facts
per serving
125
Calories
8g
Protein
12g
Carbs
6g
Fat
Taste Profile
Balanced sweetness with subtle tang from yogurt and warm spice notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Both are thick Greek-style yogurts that will work similarly
Adjust liquid slightly as different flours absorb differently
Recipe Variations
Try these delicious twists on the original
Lemon Blueberry Version
Add zest of one lemon and use dried blueberries instead of chocolate chips for a bright, fruity twist
Peanut Butter Protein
Replace 1/4 cup Greek yogurt with peanut butter and use peanut butter protein powder for intense peanut flavor
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the dough resulting in tough cookies
- Skipping the chilling step causing cookies to spread too much
- Using cold ingredients that don't blend properly
- Overbaking - cookies continue cooking on hot baking sheet
Meal Prep & Storage
Make Ahead Tips
The dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze portioned dough balls for up to 3 months - bake directly from frozen, adding 1-2 minutes to baking time.
Leftover Ideas
Leftover cookies can be refreshed in a 300°F oven for 3-4 minutes. They also make great crumbs for yogurt parfaits or ice cream toppings.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients
Mix wet ingredients until smooth
Combine dry ingredients, then mix into wet ingredients
Chill dough in refrigerator
Preheat oven and portion cookies
Bake cookies until golden
Protein Greek Yogurt Cookie Recipe: Soft and Chewy
Soft, chewy cookies packed with protein from Greek yogurt - the perfect healthy snack that satisfies your sweet tooth without guilt.
Timing
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Wet Ingredients
- 01 1 cup full-fat Greek yogurt
- 02 1/2 cup honey or maple syrup
- 03 1 large egg, room temperature
- 04 1 teaspoon vanilla extract
- 05 1/4 cup melted coconut oil
Dry Ingredients
- 01 1 cup vanilla protein powder
- 02 1 cup rolled oats
- 03 1/2 cup almond flour
- 04 1 teaspoon baking soda
- 05 1/2 teaspoon cinnamon
- 06 1/4 teaspoon salt
Mix-ins
- 01 1/2 cup dark chocolate chips
- 02 Optional: 1/4 cup chopped walnuts
Instructions
In a large bowl, whisk together the Greek yogurt, honey, egg, vanilla, and melted coconut oil until smooth and well combined. The mixture should be creamy and uniform.
In a separate bowl, mix the protein powder, oats, almond flour, baking soda, cinnamon, and salt. Make sure there are no lumps in the protein powder.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix - a few streaks of flour are okay.
Fold in the chocolate chips and walnuts if using. The dough will be thick and somewhat sticky - that's exactly how it should be.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for the cookies to hold their shape while baking.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop to portion dough into 18 equal balls.
Place dough balls about 2 inches apart on prepared sheets. Gently flatten each ball slightly with your palm - they won't spread much.
Bake for 10-12 minutes until edges are lightly golden. The centers will still look soft - that's perfect! Let cool on baking sheets for 5 minutes before transferring to wire racks.
Notes & Tips
- 1 For gluten-free cookies, make sure your oats are certified gluten-free
- 2 The cookies will firm up as they cool - resist the urge to overbake
- 3 You can use maple syrup instead of honey for a different flavor profile
- 4 Store in an airtight container with a slice of bread to keep them soft
Tools You'll Need
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Large mixing bowls
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Whisk
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Measuring cups and spoons
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Cookie scoop (optional but helpful)
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Baking sheets
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Parchment paper
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Wire cooling racks
Must-Know Tips
- Don't overmix the dough - mix until just combined for tender cookies
- Chill the dough properly - this prevents spreading and improves texture
- Use room temperature ingredients - they blend together much more smoothly
- Let cookies cool on baking sheet - they're fragile when hot but firm up as they cool
Professional Secrets
- Weigh your ingredients for consistent results every time
- Rotate baking sheets halfway through for even browning
- Underbake slightly for the perfect chewy texture
- Add a pinch of flaky salt on top before baking for enhanced flavor
Recipe by
Lily_HarperFrom crispy bites to soft nibbles, I’m all about snack-time happiness made simple and delicious.
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