6g Protein Greek Yogurt Cookies You’ll Crave Daily!

Name: 6g Protein Greek Yogurt Cookies You'll Crave Daily!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup Greek yogurt; 1 scoop protein powder; 1/2 cup oats; 1 egg; 1 tbsp honey; 1 tsp vanilla extract; 1/4 tsp baking powder; 1/4 cup dark chocolate chips

Author: Tessa

Published: July 29, 2025

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Listen, I know what you’re thinking—”Healthy cookies? Yeah, right.” But trust me, these Protein Greek Yogurt Cookies are the real deal. I stumbled onto this recipe when I was desperate for a post-workout snack that actually tasted like a treat. Greek yogurt gives them this crazy moist texture (none of that cardboard protein bar feeling), while the protein powder makes each bite satisfying. My kids gobble them up thinking they’re getting away with something, and I love that I’m sneaking in good stuff. Plus, from bowl to cooling rack in under 30 minutes? That’s my kind of baking magic.

Protein Greek Yogurt Cookie Recipe - detail 1

Why You’ll Love This Protein Greek Yogurt Cookie Recipe

Okay, let me count the ways these cookies will become your new obsession:

They’re sneakily healthy but taste like you’re cheating (my ultimate baking win)
Perfect for when that 3pm hunger hits or after crushing a workout
Customizable—swap chocolate chips for berries or nuts depending on your mood
No weird ingredients—just stuff you probably already have in your pantry

High-Protein Snack

Each cookie packs about 6g of protein thanks to the Greek yogurt-protein powder combo. Translation: they actually fill you up instead of leaving you reaching for three more (though no judgment if you do—they’re that good).

Easy and Quick

I’ve made these half-asleep at 6am before the kids woke up—that’s how simple they are. One bowl, basic ingredients, and 15 minutes in the oven. The hardest part? Waiting for them to cool before devouring.

Ingredients for Protein Greek Yogurt Cookies

Grab these simple ingredients—I promise you won’t need to make a special trip to the store. My secret? Using full-fat Greek yogurt for extra richness, but low-fat works just fine if that’s what you’ve got. Here’s what you’ll need:

1 cup plain Greek yogurt (go for full-fat if you want that melt-in-your-mouth texture)
1 scoop vanilla protein powder (about 30g—any brand you love works)
1/2 cup old-fashioned oats (quick oats are fine in a pinch)
1 large egg (room temperature blends smoother)
1 tbsp honey (or maple syrup if you’re out)
1 tsp vanilla extract (the real stuff makes a difference!)
1/4 tsp baking powder (just enough lift without making them cakey)
1/4 cup dark chocolate chips (or chop up your favorite chocolate bar)

See? Nothing fancy—just good, honest ingredients that come together like magic. Now let’s make some cookies!

How to Make Protein Greek Yogurt Cookies

Alright, let’s get to the fun part—making these little protein-packed miracles! I swear, once you see how easy it is, you’ll be whipping up batches all the time. Here’s exactly how I do it:

Mixing the Dough

First things first—preheat that oven to 350°F (175°C). While it’s heating up, grab your biggest mixing bowl. I like to start with the wet stuff: plop in that Greek yogurt (watch out for splatters!), crack in the egg, drizzle the honey, and add the vanilla. Give it a good whisk until it looks like a creamy, dreamy mess. Then, gently fold in the protein powder, oats, and baking powder. The dough will be thick and sticky—that’s perfect! Finally, stir in those chocolate chips (try not to eat them all first).

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Baking and Cooling

Line your baking sheet with parchment paper (trust me, cleanup is a breeze this way). Drop spoonfuls of dough—about 2 tablespoons each—giving them room to spread just a bit. Pop them in the oven for 12-15 minutes. You’ll know they’re done when the edges turn golden but the centers still look slightly soft. Here’s the hardest part: let them cool on the pan for 5 minutes before moving them to a rack. I know, I know—the smell is irresistible, but this keeps them from falling apart!

Tips for Perfect Protein Greek Yogurt Cookies

After making these cookies more times than I can count (and yes, burning a batch or two), here’s what I’ve learned for foolproof results:

Dough too sticky? Chill it for 10 minutes—the protein powder will absorb extra moisture. Or add a sprinkle more oats.
Watch the clock! Overbaking makes them dry. Pull them out when edges are golden but centers look underdone—they firm up as they cool.
Uniform size = even baking. I use an ice cream scoop for equal portions—no rogue tiny cookies burning before the big ones bake through.
No Greek yogurt? Drain regular yogurt in a cheesecloth for 30 minutes to thicken it up in a pinch.

Remember—even imperfect cookies still taste amazing with a glass of cold milk!

Ingredient Substitutions and Variations

The beauty of these cookies? They’re crazy adaptable! Here are my favorite swaps when I’m feeling creative or out of ingredients:

Protein powder: Use vegan pea protein or collagen peptides—just adjust liquid if the dough feels dry.
Oats: Almond flour works for a gluten-free version (use 1/3 cup since it’s denser).
Sweetener: Swap honey for maple syrup, or use mashed banana for a subtle fruity twist.
Mix-ins: Chocolate chips? Try chopped nuts, dried cranberries, or even shredded coconut. My kids love rainbow sprinkles for fun!

Play around—I’ve yet to find a combo that doesn’t work. That’s the magic of this recipe!

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Storage and Reheating

These cookies keep beautifully in an airtight container at room temp for 2-3 days—if they last that long! For longer storage, freeze them in a single layer before transferring to a freezer bag. When that cookie craving hits, just microwave a frozen one for 10 seconds—it’ll taste fresh-baked all over again.

Protein Greek Yogurt Cookie Recipe Nutritional Info

Now for the best part—these taste indulgent but won’t wreck your goals! (Disclaimer: These are estimates—your exact numbers will vary slightly based on brands used.) Per cookie, you’re looking at:

85 calories
6g protein (hello, muscle fuel!)
10g carbs
1g fiber
only 2g fat

Compare that to a store-bought protein bar with twice the calories and questionable ingredients? Yeah, I know which one I’m choosing every time.

Frequently Asked Questions

I get asked about these cookies all the time—here are the answers to the questions that pop up most often:

Can I make these without protein powder?
Absolutely! Just replace it with 1/4 cup more oats and maybe add a tablespoon of nut butter for extra protein. They won’t be quite as filling, but they’ll still taste delicious.

Is the honey necessary?
It helps balance the tanginess of the Greek yogurt, but you can reduce it to 1 tsp or swap it for a mashed banana if you prefer. The cookies will be slightly less sweet but still totally snackable.

Why do my cookies spread too much?
Ah, this usually means your dough was too wet. Next time, try chilling it for 10-15 minutes before baking, or add an extra tablespoon of oats to absorb moisture.

Can I use flavored Greek yogurt?
You can, but watch the added sugar! I prefer plain yogurt and controlling the sweetness myself. If you do use flavored, reduce or omit the honey.

How do I make these vegan?
Easy! Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use plant-based protein powder. The texture changes slightly but they’re still amazing.

Ready to Bake?

Alright, you’ve got all my secrets—now it’s your turn! Whip up a batch of these protein-packed wonders and let me know how they turn out. Snap a pic and tag me—I love seeing your cookie creations!