Protein Greek Yogurt Cookie Recipe: Easy, Chewy & High-Protein

This Protein Greek Yogurt Cookie Recipe gives you soft-chewy cookies with golden edges, real vanilla aroma, and a satisfying bite of added protein—without complicated steps or specialty gear. Thick Greek yogurt teams up with your favorite protein powder to create a quick, forgiving dough that bakes in minutes. You’ll get crisp edges, fudgy centers, and all the cookie comfort you want in a lighter, snack-friendly format. Whether you’re after a smarter sweet for lunch boxes, a post-workout treat, or an easy bake for weekend meal prep, these cookies deliver big flavor with a short ingredient list.

Why You’ll Love This Protein Greek Yogurt Cookie Recipe

• High-protein, soft-chewy texture: Greek yogurt and protein powder boost protein while keeping the crumb tender, not cakey.
• Quick and reliable: One bowl, no mixer, 10 minutes to bake.
• Customizable sweetness: Choose honey, maple, or light brown sugar; use mini chips or nuts to add pops of flavor without over-sweetening.
• Balanced ingredients: A little fat for flavor, a little flour for structure, and just enough leavening to keep the cookies thick.
• Meal-prep friendly: Dough chills well, and baked cookies store and freeze beautifully.
• Flexible for different powders: Works with whey or plant-based (simple adjustments included below).

What Is Protein Greek Yogurt Cookie Recipe?

A Protein Greek Yogurt Cookie Recipe uses thick Greek yogurt in place of part of the butter/oil and eggs you’d see in classic cookies. The yogurt adds protein and moisture, gives a gentle tang, and—when paired with protein powder—creates a plush, soft-chewy center that still sets around the edges. Because protein powders absorb differently, this style of dough is stirred just until combined (no long beating), then portioned and baked quickly so the cookies remain moist. The result is a flavorful, balanced cookie that feels like a treat and eats like a smarter snack.

Protein Greek Yogurt Cookie Recipe: Easy, Chewy & High-Protein

These Protein Greek Yogurt Cookies are soft, chewy, and packed with high-quality protein from Greek yogurt and protein powder. Quick to make, endlessly customizable, and perfect for snacks or post-workout treats, they’re a smart, delicious way to enjoy cookies with a nutritional boost.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 130 kcal

Ingredients

  

Dry Ingredients

• 0.5 cup vanilla or unflavored protein powder 30–35 g; whey isolate or blend
• 0.75 cup all-purpose flour or ½ cup AP + ¼ cup almond flour
• 0.5 tsp baking soda
• 0.25 tsp fine sea salt

Wet Ingredients

• 0.25 cup thick Greek yogurt 2% or whole; strained if loose
• 3 tbsp neutral oil or melted coconut oil mild olive oil works too
• 0.33 cup light brown sugar or honey/maple 65–70 g; adjust to taste
• 1 large egg room temperature
• 1.5 tsp vanilla extract

Mix-Ins (choose 1–2, total ¼–½ cup)

• 0.25 cup mini chocolate chips or chopped dark chocolate

Instructions

 

• Step 1 – Prep
  Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Chill tray if kitchen is warm.
• Step 2 – Whisk the dries
  In a medium bowl, whisk protein powder, flour, baking soda, and salt until no clumps remain.
• Step 3 – Whisk the wets
  In a large bowl, whisk Greek yogurt, oil, sweetener, egg, and vanilla until smooth. If using honey or maple, whisk longer to fully incorporate.
• Step 4 – Combine
  Add dry ingredients to wet and stir with a spatula just until a thick dough forms. Fold in mix-ins gently. Dough should hold a mound and pull from sides—add flour or yogurt as needed to adjust texture.
• Step 5 – Portion & flatten
  Scoop 1½ Tbsp mounds (about #40 scoop) onto the tray, spacing 2 inches apart. Flatten each mound to ½ inch thickness with damp fingers.
• Step 6 – Bake
  Bake for 8–10 minutes until edges are set and lightly golden. Centers should remain soft—carryover heat will finish them.
• Step 7 – Cool
  Let cookies cool on tray for 5 minutes, then transfer to a rack. Cookies will firm up as they cool.

Notes

Use thick, strained yogurt for best texture. For plant-based protein powder, reduce flour slightly and consider adding a teaspoon more yogurt or oil. Don’t overmix. Chill dough for thicker cookies. Customize mix-ins and sweeteners to taste.

Keyword easy protein cookie recipe, greek yogurt cookies, healthy snack, high-protein dessert, protein cookies

Ingredients for Protein Greek Yogurt Cookies

Dry Ingredients

• ½ cup (30–35 g) vanilla or unflavored protein powder (whey isolate or a favorite blend)
• ¾ cup (90 g) all-purpose flour (or ½ cup AP + ¼ cup almond flour for extra tenderness)
• ½ tsp baking soda
• ¼ tsp fine sea salt

Wet Ingredients

• ¼ cup (60 g) thick Greek yogurt (2% or whole; strained if loose)
• 3 Tbsp (45 ml) neutral oil or melted coconut oil (mild olive oil works too)
• ⅓ cup (65–70 g) light brown sugar or honey/maple (adjust to taste)
• 1 large egg (room temperature)
• 1½ tsp vanilla extract

Mix-Ins (choose 1–2; total ¼–½ cup)

• Mini chocolate chips or chopped dark chocolate
• Chopped nuts (almonds, walnuts, pecans), lightly toasted
• Unsweetened coconut flakes
• Dried fruit (small dice), such as cranberries or cherries
• Seeds (pumpkin or sunflower), lightly toasted

Yields 10–12 cookies.

Ingredient Notes (Substitutions & Smart Tips)

• Protein powder type: Whey isolates make softer, slightly puffier cookies. Plant-based powders (pea/rice blends) are more absorbent—start with 2 Tbsp less flour, then add 1–2 tsp flour only if the dough feels sticky.
• Greek yogurt: Use thick yogurt. If yours is loose, strain 15–30 minutes. Too much whey = flat cookies.
• Sweetener: Light brown sugar gives classic cookie chew and warm flavor. Honey or maple keep things moist (reduce oil by ½–1 tsp if using liquid sweeteners to avoid spreading).
• Fat choice: A few tablespoons of oil keep cookies tender and help carry flavor. You can swap in 2 Tbsp nut butter and 1 Tbsp oil for a lightly nutty variation.
• Gluten-aware path: Use a trusted 1:1 gluten-free baking blend; mix gently and rest the dough 10 minutes before baking to hydrate the blend.
• Add-ins discipline: Keep mix-ins to ½ cup max so the cookies hold shape and bake evenly.

Step-by-Step Instructions

Step 1 – Prep

Heat oven to 350°F (175°C). Line a sheet tray with parchment. If your kitchen is warm, chill the tray while you mix to help cookies keep height.

Step 2 – Whisk the dries

In a medium bowl whisk protein powder, flour, baking soda, and salt until no clumps remain.

Step 3 – Whisk the wets

In a large bowl whisk Greek yogurt, oil, sweetener, egg, and vanilla until smooth and glossy. If using honey/maple, whisk a full 30 seconds so it fully incorporates.

Step 4 – Combine

Tip the dries into the wets. Stir with a spatula just until a thick, scoopable dough forms. If adding mix-ins, fold them in with as few strokes as possible.
Texture check: The dough should hold a mound and pull cleanly from the sides. If sticky, add 1–2 tsp flour. If dry/crumbly, add 1–2 tsp yogurt.

Step 5 – Portion & flatten

Scoop 1½ Tbsp mounds (a #40 scoop) 2 inches apart. Lightly dampen your fingers and press each mound to about ½ inch thick—these cookies don’t spread much.

Step 6 – Bake

Bake 8–10 minutes until edges look set and lightly golden and centers are still soft. Don’t overbake; carryover heat finishes the crumb.

Step 7 – Cool

Cool on the tray 5 minutes, then move to a rack. Cookies firm as they cool, giving that soft-chewy center with tidy edges.

Pro Tips for Success

1. Sift or whisk protein powder well: Clumps lead to dry pockets.
2. Mind the moisture: Thick yogurt + measured oil = chewy, not cakey. Strain thin yogurt.
3. Don’t overmix: Too much stirring tightens protein strands and toughens cookies.
4. Flatten before baking: They won’t spread like butter-heavy cookies; press to the thickness you want.
5. Watch the edges: Pull when edges set and tops are just matte. Overbaking = dry interior.
6. Chill for thicker cookies: A 20-minute chill firms the dough and makes slightly taller cookies.
7. Warm up leftovers: 8–10 seconds in the microwave restores the fudgy center.

Flavor Variations

• Chocolate-Chip Classic: Mini chips + a pinch of espresso powder to deepen cocoa notes.
• Almond-Coconut Chew: Swap ¼ cup flour for almond flour; add coconut flakes and sliced almonds.
• Trail Mix Energy: Mix in tiny diced dried fruit + chopped nuts + seeds.
• Citrus-Vanilla: Add ½ tsp lemon zest and use white chips or chopped macadamias.
• Spiced Oat: Replace ¼ cup flour with oat flour; add ¼ tsp cinnamon and a few raisins.
• PB Swirl: Replace 1 Tbsp oil with 1 Tbsp smooth nut butter and fold in chopped peanuts.

Serving Suggestions

• Snack plate: Pair a warm cookie with Greek yogurt and fresh berries.
• Lunch box treat: Two cookies plus sliced fruit feels special but balanced.
• Post-workout bite: Cookie + milk of choice or a small smoothie.
• Dessert board: Mix classic chips, nutty, and fruit-studded cookies on one tray; add fresh fruit for color.

Storage and Freezing Instructions

• Room temperature: Airtight container 3–4 days. Slip in a small piece of bread to prevent drying.
• Refrigerator: Up to 1 week; allow to come to room temp or warm briefly for best texture.
• Freeze baked cookies: Wrap and freeze up to 2 months. Thaw at room temp; warm 10 seconds if desired.
• Freeze dough: Scoop portions onto a tray, freeze solid, then bag. Bake from frozen at 350°F adding 1–2 minutes.

Nutrition Facts (Per Cookie)

Estimated for 12 cookies using whey isolate, AP flour, light brown sugar, neutral oil, and mini chips; values vary by brand and mix-ins.

FAQ About Protein Greek Yogurt Cookie Recipe

TastyInspo Notes

• Taste your powder first: If it’s sweet or flavored, you can reduce added sweetener by a spoon or two.
• Vanilla lift: Rub vanilla into the brown sugar with your fingertips for 20 seconds—it perfumes the dough.
• Go mini with chips: Mini chips distribute sweetness without weighing down the crumb.
• Two-tray method: Bake one test cookie first; adjust time ±1 minute so your batch lands perfectly chewy.
• Crinkle top hack: Gently tap the tray on the counter right after baking to collapse the surface slightly for a pretty crinkle and fudgier center.
• Warm-and-serve: Microwaving a cookie 8–10 seconds just before eating revives the fresh-baked aroma.

Final Thoughts

With the right balance of thick Greek yogurt, a measured scoop of protein powder, and just enough fat and flour, this Protein Greek Yogurt Cookie Recipe makes soft-chewy cookies that satisfy cravings and fit your day. The method is simple—whisk, fold, scoop, and bake—and the results are versatile enough for weekday snacks, lunch boxes, and post-workout treats. Once you’ve baked a test cookie to lock in your ideal timing, you’ll have a repeatable, high-protein cookie formula you can flavor a dozen ways.