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- 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 cinnamon - 1/4 cup honey or maple syrup - 1/2 cup Greek yogurt (plain, full-fat or low-fat) - 1/4 cup almond butter (or any nut butter you like) - 1 teaspoon vanilla extract - 1/3 cup dark chocolate chips (optional) You can change some ingredients if you need to. Here are some ideas: - Use coconut flour instead of almond flour for a nut-free option. - Swap honey for agave syrup if you prefer a vegan option. - Use a plant-based protein powder to make it vegan. - For a nut-free version, use sunflower seed butter instead of almond butter. - You can skip the chocolate chips or replace them with dried fruit. - Rolled oats: High in fiber, they help with digestion and keep you full longer. - Almond flour: Lower in carbs and rich in healthy fats, it adds a nutty flavor. - Protein powder: Boosts the protein content, which helps with muscle repair. - Baking soda: Helps cookies rise, making them light and fluffy. - Salt: Enhances flavors and balances sweetness. - Cinnamon: Adds flavor and has antioxidant properties. - Honey or maple syrup: Natural sweeteners that provide energy. - Greek yogurt: Adds creaminess and protein, making cookies moist. - Almond butter: A good source of protein and healthy fats. - Vanilla extract: Brings warmth and depth of flavor. - Dark chocolate chips: Adds a rich taste and antioxidants. These ingredients come together to make a healthy treat that is tasty and nutritious! {{ingredient_image_1}} To start, preheat your oven to 350°F (180°C). Grab a baking sheet and line it with parchment paper. This helps the cookies not stick. In a large bowl, mix these dry ingredients: - 1 cup rolled oats - 1/2 cup almond flour - 1/4 cup protein powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon cinnamon Stir them well to combine. In a separate bowl, whisk together the wet ingredients: - 1/4 cup honey or maple syrup - 1/2 cup Greek yogurt - 1/4 cup almond butter - 1 teaspoon vanilla extract Make sure this mixture is smooth. Now, pour the wet mix into the dry mix. Stir until just combined. If you want, add 1/3 cup dark chocolate chips for extra flavor! Using a tablespoon, scoop the dough and form small balls. Place them on the lined baking sheet. Gently flatten each ball into a cookie shape. They won’t spread much while baking, so this step is key. Bake your cookies for 10-12 minutes. Look for lightly golden edges to know they are done. After baking, let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. For a fun touch, serve these cookies on a colorful platter. Drizzle a bit of honey on top for added sweetness. Enjoy your healthy treat! To get the best texture for Greek yogurt protein cookies, follow these steps: - Use rolled oats for chewiness. They add great texture. - Almond flour makes cookies tender. It keeps them light and fluffy. - Mix until just combined. Overmixing can make them tough. - Flatten the dough balls slightly. They won’t spread much while baking. To store your cookies: - Place them in an airtight container. This keeps them fresh. - Keep them at room temperature for up to 5 days. - For longer storage, freeze them in a single layer. To reheat: - Use the microwave for about 10 seconds. - You can also warm them in the oven at 300°F (150°C) for 5 minutes. Here are some mistakes to watch out for: - Don’t skip the baking soda. It helps cookies rise. - Avoid using too much liquid. This can make your dough too wet. - If using chocolate chips, add them gently. Overmixing can break them apart. - Make sure to measure your ingredients accurately. This ensures the best results. Pro Tips Use Fresh Ingredients: Ensure your baking soda, spices, and nut butter are fresh for the best flavor and texture in your cookies. Adjust Sweetness: Depending on your taste preference, feel free to adjust the amount of honey or maple syrup to make your cookies sweeter or less so. Experiment with Add-Ins: Try adding nuts, dried fruits, or seeds to customize your cookies and add extra nutrition. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life. {{image_2}} You can easily change the taste of these cookies. Try adding spices like nutmeg or ginger. Chopped nuts like walnuts or pecans add crunch. If you enjoy fruit, mix in dried cranberries or raisins. You can also use flavored protein powder for a unique twist. If you have allergies, you can swap ingredients. Use coconut flour instead of almond flour for nut allergies. If you want a sugar-free option, use stevia or erythritol in place of honey. Check that your protein powder is safe for your diet. You can also replace almond butter with sunflower seed butter for nut-free cookies. To make these cookies vegan, replace Greek yogurt with a plant-based yogurt. Use maple syrup instead of honey for sweetness. Choose a vegan protein powder that fits your needs. For the nut butter, you can use tahini or a nut-free option. These swaps keep the cookies tasty while meeting dietary needs. To keep your Greek yogurt protein cookies fresh, store them in an airtight container. This will prevent them from drying out. You can place parchment paper between layers to avoid sticking. Keep the container in a cool, dry place. I suggest using a glass or plastic container with a tight lid. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer the cookies to a freezer bag. Be sure to label the bag with the date. These cookies can last up to three months in the freezer. When stored properly, Greek yogurt protein cookies can last about one week at room temperature. If you refrigerate them, they may stay fresh for up to two weeks. Freezing extends their life, keeping them tasty for months. Just remember to thaw them overnight in the fridge before enjoying! Yes, you can use Greek yogurt instead of butter in this recipe. Greek yogurt adds moisture and protein. It helps keep the cookies soft and chewy. You still get a rich flavor without the extra fat from butter. Plus, it makes the cookies healthier. The best protein powder for these cookies is vanilla or unflavored. Vanilla protein adds a nice taste without being too sweet. Unflavored protein lets other flavors shine, like cinnamon and chocolate. I recommend using a high-quality whey or plant-based protein. They mix well and keep the cookies light. To make these cookies gluten-free, swap almond flour for a gluten-free blend. You can also use certified gluten-free oats. Be sure to check the labels to avoid cross-contamination. These swaps keep the cookies just as tasty while making them safe for those with gluten allergies. In this blog post, we explored how to make Greek yogurt protein cookies. We listed key ingredients and discussed their benefits. You learned tips for preparing dough, baking, and cooling for the best texture. Variations let you customize your cookies for any taste or need. Plus, we covered storage methods to keep them fresh. Enjoy making these cookies! With the right steps, you’ll create delicious and healthy treats that everyone loves.

Greek Yogurt Protein Cookies

Healthy and delicious cookies packed with protein and flavor.
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 cinnamon
  • 0.25 cup honey or maple syrup
  • 0.5 cup Greek yogurt (plain, full-fat or low-fat)
  • 0.25 cup almond butter (or any nut butter you like)
  • 1 teaspoon vanilla extract
  • 0.33 cup dark chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the rolled oats, almond flour, protein powder, baking soda, salt, and cinnamon. Mix well.
  • In another bowl, whisk together the honey (or maple syrup), Greek yogurt, almond butter, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and stir until just combined. If desired, fold in the dark chocolate chips for added flavor.
  • Using a tablespoon, scoop out dough and form small balls, placing them on the prepared baking sheet. Gently flatten each ball to form a cookie shape since they won’t spread much while baking.
  • Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these cookies on a colorful platter with a drizzle of honey on top for an additional touch of sweetness!
Keyword cookies, Greek yogurt, healthy, protein