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To make Greek Yogurt Protein Cookies, gather these simple ingredients: - 1 cup rolled oats - 1/2 cup almond flour - 1/4 cup protein powder (vanilla or unflavored) - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 cup honey or maple syrup - 1/2 cup plain Greek yogurt (full-fat or low-fat) - 1/4 cup almond butter (or any nut butter of your choice) - 1 teaspoon vanilla extract - 1/3 cup dark chocolate chips (optional) These ingredients create a tasty treat packed with protein. The rolled oats and almond flour give it a hearty base. The Greek yogurt adds moisture and protein, while the nut butter enhances flavor and texture. You can choose dark chocolate chips for a sweet touch. Using honey or maple syrup adds natural sweetness. Feel free to mix and match flavors based on what you have at home! {{ingredient_image_2}} 1. Preheat your oven to 350°F (180°C). This makes sure your cookies bake evenly. 2. Prepare a baking sheet by lining it with parchment paper. This helps prevent sticking. 3. In a large bowl, combine the dry ingredients: rolled oats, almond flour, protein powder, baking soda, salt, and cinnamon. Mix them well with a spoon. 1. In another bowl, blend the wet ingredients: honey or maple syrup, Greek yogurt, almond butter, and vanilla extract. Whisk until smooth. 2. Next, gently pour the wet mixture into the dry ingredients. Stir just until combined. Be careful not to over-mix. 3. If you like, fold in the dark chocolate chips for extra flavor. 1. Use a tablespoon to scoop out dough. Roll each scoop into a small ball. 2. Place the balls on the prepared baking sheet, leaving space between each one. Flatten each ball slightly; they won’t spread while baking. 3. Bake the cookies for about 10-12 minutes. Look for lightly golden edges. 4. After baking, let the cookies cool on the sheet for 5 minutes. Then move them to a wire rack to cool completely. To get the right texture, use full-fat Greek yogurt. It adds creaminess and moisture. If you prefer a lighter cookie, low-fat yogurt works well too. Mix your dry ingredients well before adding wet ones. This helps all the flavors blend. Be careful not to over-mix when you combine the wet and dry mixtures. Stir just until you see no dry flour. Your cookies will be softer and fluffier this way. If you want to change nut butters, use peanut or cashew butter. Each adds a unique taste. You can also try sun butter for a nut-free option. For extra flavor, add in some chopped nuts or dried fruit like cranberries. Dark chocolate chips are great, but you can also use white chocolate or butterscotch chips. Greek yogurt is rich in protein. Each cookie packs a good protein punch, keeping you full longer. It also contains probiotics. These are good for your gut health and help with digestion. Enjoying these cookies can be a tasty way to boost your health! Pro Tips Use Old-Fashioned Oats: For the best texture, opt for old-fashioned rolled oats instead of quick oats. They provide a chewier bite and hold up better in the baking process. Chill the Dough: For a firmer dough that’s easier to handle, consider chilling it in the refrigerator for about 30 minutes before scooping and baking. Flavor Variations: Feel free to add mix-ins like chopped nuts, dried fruits, or even spices such as nutmeg for different flavor profiles to suit your taste. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer freshness—just thaw before enjoying! {{image_4}} If you need a gluten-free treat, you can swap almond flour for other gluten-free flours. Options like oat flour or coconut flour work well. Just keep in mind that using different flours can change the texture. You may need to adjust the liquid to make the dough perfect. To make these cookies vegan, replace honey with maple syrup. This swap gives the cookies a nice sweetness. You can also substitute almond butter with any nut butter or seed butter you like. This keeps the recipe plant-based and tasty. You can jazz up your cookies with fun add-ins. Try adding chopped nuts, dried fruit, or fresh berries. For toppings, consider drizzling melted dark chocolate or adding a sprinkle of sea salt. These little changes make each cookie special and full of flavor. To keep your Greek yogurt protein cookies fresh, place them in an airtight container. Line the container with parchment paper to avoid sticking. This helps keep moisture in and prevents them from getting hard. Store the cookies at room temperature for up to five days. If you want them to last longer, consider refrigeration. This method can help maintain their texture and flavor. Freezing these cookies is a great option for later enjoyment. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to remove as much air as possible. They can stay frozen for up to three months. When you're ready to eat, thaw them in the fridge or at room temperature. These cookies stay good at room temperature for about five days. If you store them in the fridge, they can last up to a week. But freezing gives you the longest shelf life. Just remember, the sooner you enjoy them, the better the taste and texture will be! Can I use non-dairy yogurt? Yes, you can use non-dairy yogurt. Choose a thick, unsweetened option. This change keeps the texture and taste close to the original recipe. Look for soy, almond, or coconut yogurt. Each will add a unique flavor and keep your cookies moist. How do I make cookies softer or chewier? To make your cookies softer, use more almond butter. You can also add an extra tablespoon of honey or maple syrup. Both changes help keep the moisture in. For chewier cookies, bake them for a shorter time, about 10 minutes. What can I substitute for protein powder? If you don’t have protein powder, try using ground oats or more almond flour. You can also use powdered peanut butter for flavor. Just remember that these substitutes may change the cookie's texture a bit. Adjust the wet ingredients if needed to keep it balanced. You now have a complete guide to baking healthy cookies. We covered ingredients that boost flavor and nutrition. You learned about preparation steps and mixing methods to get the right dough. I shared tips to enhance taste and ensure great texture. You can even explore gluten-free and vegan options. With proper storage tips, you’ll keep your cookies fresh longer. Use this recipe to enjoy good treats without guilt. Happy baking!

Greek Yogurt Protein Cookies

Healthy and delicious cookies made with Greek yogurt and protein powder.
Print Recipe Pin Recipe
Course Dessert
Cuisine Greek
Servings 12
Calories 120 kcal

Ingredients
  

  • 1 cup rolled oats
  • 0.5 cup almond flour
  • 0.25 cup protein powder (vanilla or unflavored)
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup honey or maple syrup
  • 0.5 cup plain Greek yogurt (choose between full-fat or low-fat)
  • 0.25 cup almond butter (or any nut butter of your preference)
  • 1 teaspoon vanilla extract
  • 0.33 cup dark chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the rolled oats, almond flour, protein powder, baking soda, salt, and cinnamon. Stir the dry ingredients thoroughly until well mixed.
  • In a separate bowl, blend together the honey (or maple syrup), Greek yogurt, almond butter, and vanilla extract. Whisk until the mixture is smooth and creamy.
  • Gently pour the wet mixture into the bowl of dry ingredients. Stir until just combined, being careful not to over-mix. If using, fold in the dark chocolate chips to enhance the flavor of your cookies.
  • Using a tablespoon, scoop out portions of dough and roll them into small balls. Place them on the prepared baking sheet with space between each one. Gently flatten each ball to form a cookie shape since they will not spread during baking.
  • Bake in the preheated oven for approximately 10-12 minutes, or until the edges are lightly golden, giving them a golden hue.
  • Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely and continue to firm up.

Notes

For an inviting touch, serve these delightful cookies on a colorful platter and consider drizzling a little honey on top for an extra hint of sweetness! Enjoy your healthy snack!
Keyword cookies, Greek yogurt, healthy, protein