These Greek Yogurt Protein Cookies are soft, chewy, and packed with goodness! Made with creamy Greek yogurt, they are a tasty way to get some extra protein in your day.
It’s hard to believe these cookies are good for you! I love having them as a post-workout snack or with my afternoon coffee. They’re a sweet treat with a healthy twist! 😋
Key Ingredients & Substitutions
Greek Yogurt: This is the star of the show! It adds moisture and protein to the cookies. You can use full-fat or 2% yogurt. If you’re dairy-free, try coconut yogurt for a similar texture.
Protein Powder: I usually go for vanilla protein powder for extra flavor, but unflavored works too. If you want a non-dairy option, there’s plant-based protein powder available. Just keep in mind that it might change the flavor a bit.
Coconut Oil or Butter: Both add a lovely richness. I enjoy using coconut oil for a subtle coconut flavor, but melted butter gives a nice classic taste. You can substitute with any neutral oil—like canola or vegetable oil—if needed.
Chocolate Chips: Semi-sweet is my go-to, but dark chocolate adds a rich taste, while milk chocolate sweetens things up. You can even swap them out for dried fruit or nuts if you prefer a healthier dessert!
How Do I Get Soft, Chewy Cookies Every Time?
The key to soft, chewy cookies lies in the mixing and baking process. Don’t overmix your dough; that can lead to tougher cookies. Here’s how to ensure the perfect texture:
- Mix the wet ingredients until just combined; avoid overbeating.
- When adding dry ingredients, stir gently to maintain airiness.
- Bake until the edges are golden but the centers are still soft—allow cooling time, as they firm up a bit afterward.
Following these steps will help you achieve that delightful chewiness that everyone loves!
How to Make Greek Yogurt Protein Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup vanilla or unflavored protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil or butter, melted
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 cup Greek yogurt (plain, full-fat or 2%)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (semi-sweet or dark)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-12 minutes of baking time. Overall, you should be ready to enjoy your delicious cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s happening, line a baking sheet with parchment paper. This will help your cookies bake evenly and makes cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, protein powder, baking soda, and salt until well combined. This helps to evenly distribute the baking soda and prevents clumps. Once mixed, set it aside.
3. Combine the Wet Ingredients:
In a large bowl, combine the melted coconut oil (or butter) with the brown and white sugars. Mix these together until they are well combined. It might take a minute to get everything mixed smoothly.
4. Add the Egg and Yogurt:
Next, beat in the egg, Greek yogurt, and vanilla extract. Keep mixing until you have a smooth and creamy mixture. This is where your cookies get their moisture and flavor!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients from the first bowl into your wet mixture. Stir gently until just combined. Be careful not to overmix; you want your cookies to stay soft and chewy!
6. Mix in the Chocolate Chips:
Now it’s time to fold in the chocolate chips. Use a spatula to evenly distribute them throughout the dough. This is the fun part where you can add even more if you’re a chocolate lover!
7. Shape the Cookies:
Using a spoon or cookie scoop, drop dough balls onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
8. Bake Them Up:
Pop them into the preheated oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be lightly golden while the centers look soft and set.
9. Cooling Time:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up just a bit. Then, transfer them to a wire rack to cool completely. Patience is key!
10. Enjoy!
Now that your cookies are cool, it’s time to dig in! Pair these soft, chewy cookies with a glass of milk or your favorite beverage for a delightful treat!
These Greek Yogurt Protein Cookies are not just delicious but also nutritious, making them a perfect snack option after a workout or whenever you’re craving something sweet. Enjoy your baking! 🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option, but it may result in a denser cookie. You might want to start with a 50/50 mix of all-purpose and whole wheat flour to retain some lightness.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them in a sealed bag for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Substitute the Greek Yogurt?
Yes! If you don’t have Greek yogurt, you can use regular yogurt, sour cream, or even unsweetened applesauce for a dairy-free version. Just keep in mind that the texture may vary slightly.
What Can I Use Instead of Chocolate Chips?
If you’re looking for a healthier option, you can substitute chocolate chips with dried fruit, nuts, or seeds. For a sweeter flavor, consider using white chocolate chips or butterscotch chips; they’ll still pair nicely with the cookie base!