If you’ve seen those high-protein Greek yogurt cookies trending on TikTok, you already know what the buzz is about! This soft, chewy, and protein-packed dessert is every healthy snacker’s dream — simple, quick, and guilt-free. Unlike traditional cookies loaded with butter and sugar, these Greek yogurt cookies are made with wholesome ingredients that keep you fueled and satisfied.
Whether you enjoy them as a post-workout snack, a healthy breakfast bite, or a midday sweet fix, these protein cookies without protein powder deliver delicious flavor with real nutrition. The best part? You can whip them up in under 15 minutes — no fancy equipment, no chilling, no protein powder, and no regrets!
Why You’ll Love This Recipe
- TikTok-approved, Dietitian-loved: A balanced treat that satisfies your cookie cravings while supporting your protein goals.
- Customizable: Swap your favorite protein powder flavor, add chocolate chips, nuts, or even a drizzle of nut butter.
- Wholesome indulgence: Every cookie blends creamy Greek yogurt with oats and protein powder for a nutrient-dense, chewy texture.
More Cookies You Can Make At Home!
Healthy Oatmeal Raisin Cookies With Cinnamon
Zesty Lemon Meltaway Cookies (Without Frosting)
Chewy Snickerdoodle Cookies
Viral Cottage Cheese Cookie Dough Recipe (Zero Refined Flour)
Ingredients & Why They Work
Ingredients
- Base Ingredients
Plain Greek Yogurt (½ cup): Adds moisture, protein, and a subtle tang — it replaces butter and keeps the cookies tender while packing gut-friendly probiotics.
Vanilla Protein Powder (1 scoop, ~25 g): Boosts muscle-repairing protein content and gives structure to the cookies. Whey or plant-based both work.
Old-Fashioned Oats (½ cup): A source of complex carbs and fiber that give a hearty, chewy texture and stabilize blood sugar.
Almond Butter (2 tbsp): Adds healthy fats and creamy richness, improving satiety and cookie consistency.
Maple Syrup or Honey (1–2 tbsp): Natural sweetener that keeps the recipe refined-sugar-free while helping the cookies brown.
Vanilla Extract (½ tsp): Enhances flavor depth and warmth.
Baking Powder (¼ tsp): Helps the cookies rise slightly, keeping them soft and light.
Dark Chocolate Chips (2 tbsp): Optional but highly recommended — adds antioxidants and a little indulgence.
Equipment You’ll Need
- Mixing bowls (medium and large)
- Whisk or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Directions
- Step 1: Preheat u0026 Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
This helps the cookies bake evenly and prevents sticking — no need to grease the pan. If you like crispier edges, use a light-colored metal sheet pan for even browning. - Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together:
½ cup Greek yogurt (plain or vanilla)
¼ cup honey or maple syrup
1 large egg
1 teaspoon vanilla extract
Whisk until smooth and creamy. The Greek yogurt acts as both a natural binder and moisture source, giving your cookies a soft, chewy texture without excess butter or oil. - Step 3: Add the Protein Power
Stir in 1 scoop of vanilla protein powder (about 25–30 g).
This not only boosts the protein content but also adds structure to the dough. Make sure to mix well to avoid clumping — if your protein powder tends to thicken quickly, add a splash of milk (1–2 tablespoons) to loosen the batter slightly. - Step 4: Mix the Dry Ingredients
In a separate bowl, combine:
1 cup rolled oats (certified gluten-free, if needed)
¾ cup almond flour
½ teaspoon baking soda
Pinch of salt
Fold the dry ingredients into the wet mixture until just combined — do not overmix. Overmixing can make the cookies dense. The batter should be thick but sticky enough to hold its shape when scooped. - Step 5: Add the Good Stuff
Now it’s time for mix-ins! Fold in ¼ cup dark chocolate chips or your favorites — like chopped nuts, coconut flakes, or dried fruit.
Mix-ins not only add flavor but also boost nutrients: dark chocolate provides antioxidants, while nuts offer healthy fats. - Step 6: Scoop u0026 Shape
Using a cookie scoop or tablespoon, portion the dough into 10–12 even cookies on the prepared sheet.
Flatten each slightly with the back of the spoon since these don’t spread much while baking. For that bakery-style look, press a few extra chocolate chips on top. - Step 7: Bake to Perfection
Bake for 10–12 minutes, or until the edges are golden and set but the centers still look slightly soft.
Remember: they’ll continue to firm up as they cool, so don’t overbake. For softer cookies, bake closer to 10 minutes; for crispier ones, go for 12–13.
- Step 8: Cool u0026 Enjoy
Remove the cookies from the oven and let them cool on the pan for 5 minutes, then transfer to a wire rack.
Cooling lets the texture set while keeping the inside moist. These are best enjoyed slightly warm — when the chocolate is still melty and the edges have that perfect chew.
Pro Tips for Best Results
- Don’t overmix: Stir until just combined to keep the texture soft.
- Adjust consistency: If too dry, add 1 tbsp more yogurt; if too wet, sprinkle extra oats.
- Flavor twist: Try adding a pinch of cinnamon, cacao nibs, or crushed walnuts for texture.
- Storage: Store in an airtight container for 3 days at room temperature or refrigerate for up to 1 week.
Creative Uses for Leftovers
- Breakfast Boost: Crumble a cookie over Greek yogurt or oatmeal.
- Protein Dessert Bowl: Warm one cookie and top it with a spoon of nut butter and banana slices.
- Frozen Snack: Freeze individually and reheat for 15 seconds when craving hits!
Nutrition Spotlight:Why
Each serving (1 cookie) provides around 120–140 calories, 8–10 g of protein, and healthy fats that sustain energy longer than sugary snacks.
Greek yogurt and oats provide calcium, probiotics, and slow-digesting carbs that support hormone balance, muscle recovery, and blood sugar control — ideal for fitness enthusiasts or anyone wanting a balanced treat.
Why You’ll Love These Protein Cookies
High Protein Content
Thanks to the combination of Greek yogurt and protein powder, each cookie delivers a satisfying boost of protein that supports muscle recovery and keeps you feeling full longer. This makes them ideal for a post-workout snack or a guilt-free dessert that doesn’t compromise your fitness goals. You get that chewy cookie texture — but with real nutrition baked right in.
Low in Sugar
Unlike typical cookies loaded with refined sugar, these are sweetened naturally with honey or maple syrup. That means you’re in control of the sweetness level while keeping your blood sugar stable. They’re proof that you can have sweetness without the crash — making them a smart choice for both adults and kids who love dessert.
Gluten-Free Option
This recipe can easily be adapted for gluten-free lifestyles by using certified gluten-free oats and almond flour. The texture stays soft and chewy, with just the right amount of crisp edges. It’s an inclusive recipe that everyone can enjoy, even those with sensitivities or dietary preferences.
Quick to Make
Perfect for busy mornings or late-night cravings — these cookies come together in under 30 minutes from start to finish. No chilling, no complicated steps — just simple ingredients and one bowl. They bake up beautifully while you tidy the kitchen, so you get fresh, warm cookies without the wait.
Customizable & Fun
Treat this as your cookie canvas! Add nuts, coconut flakes, dark chocolate chips, or dried fruit to match your flavor mood. You can even sprinkle sea salt on top for a sweet-and-salty twist. Whether you love them plain or loaded with mix-ins, the result is always satisfying and protein-rich.
FAQs
Q: Can I make these without protein powder?
Yes! Substitute with 3 tbsp extra oats and ½ tbsp almond flour for structure. They’ll be slightly less chewy but still delicious.
Q: Can I use flavored yogurt?
Stick to plain Greek yogurt for better texture and less added sugar. Flavored versions can make the dough too soft or overly sweet.
Q: What kind of protein powder works best?
Whey isolate or whey concentrate give the best rise and softness, while plant-based blends make a denser, slightly chewy cookie.
Q: Can I make these vegan?
Absolutely — use plant-based yogurt and protein powder, and swap honey for maple syrup.
Q: Why are my cookies flat?
Your dough may be too wet. Add a tablespoon more oats or protein powder before baking.
Q: Can I meal-prep these?
Yes, they store beautifully. Refrigerate up to a week or freeze individually — perfect for grab-and-go snacks.
Protein Greek Yogurt Cookie Recipe
Course: Desserts, RecipesCuisine: greek yogurt cookies, greek yogurt cookie recipes12
cookies5
minutes12
minutes17
minutesIngredients
½ cup Plain Greek Yogurt
¼ cup honey or maple syrup
1 large egg
1 teaspoon vanilla extract
1 scoop (25–30 g) vanilla protein powder
1 cup rolled oats (gluten-free if needed)
½ teaspoon baking powder
2 tbso almond butter
Pinch of salt
¼ cup dark chocolate chips or other mix-ins
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk wet ingredients — Greek yogurt, honey, egg, and vanilla — until smooth.
- Add protein powder and stir until evenly combined.
- Mix dry ingredients in a separate bowl: oats, almond flour, baking soda, and salt.
- Fold wet and dry mixtures together until a thick dough forms.
- Stir in chocolate chips or mix-ins of choice.
- Scoop dough onto baking sheet, flatten slightly with a spoon.
- Bake 10–12 minutes until golden on edges but soft in center.
- Cool 5 minutes on pan, then transfer to a wire rack.
- Enjoy warm or store in an airtight container for up to 5 days.
