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Protein cookies showing soft chewy texture held in hand with bite revealing tender crumb dusted with cinnamon sugar coating

Greek Yogurt Protein Cookies

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Aliana Recipes
These soft, chewy cookies use Greek yogurt and peanut butter to deliver satisfaction without artificial powders. My daughter loves them for steady energy without the sugar crash.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings:12 cookies
Course:Snack
Cuisine:American
Calories:130kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup rolled oats Provides fiber and structure
  • ½ cup almond flour Adds protein and healthy fats
  • ⅓ cup plain Greek yogurt Moisture and protein source
  • ¼ cup natural peanut butter Richness and binding
  • 2 tablespoon honey Natural sweetener
  • 1 large egg Binder for the dough
  • ½ teaspoon vanilla extract Flavor enhancer
  • ¼ teaspoon cinnamon Warm spice note
  • ¼ teaspoon baking soda Leavening agent
  • 1 pinch salt Balances sweetness
  • ⅓ cup mini chocolate chips Optional treat

Equipment

  • 1 Large bowl For dry ingredients
  • 1 Whisk For mixing
  • 2 Baking sheets For baking cookies
  • 1 Parchment paper To line sheets
  • 1 Spoon To drop dough

Method
 

  1. Whisk oats, almond flour, cinnamon, baking soda, and salt in a large bowl until evenly distributed.
  2. Whisk Greek yogurt, peanut butter, honey, egg, and vanilla extract in a separate bowl until smooth.
  3. Pour wet ingredients into the dry mixture and stir until just combined so cookies stay tender.
  4. Drop rounded tablespoons of dough onto lined baking sheets while leaving space for slight spreading.
  5. Bake at 350°F for fourteen minutes until edges are set but centers still look slightly soft.

Nutrition

Serving: 40gCalories: 130kcalCarbohydrates: 12gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 85mgPotassium: 90mgFiber: 2gSugar: 5gVitamin A: 20IUCalcium: 25mgIron: 1mg

Notes

Taste the raw dough and adjust honey if needed since natural sweeteners vary in intensity. Add an extra tablespoon of yogurt if the mixture crumbles when pressed.