Protein Cookies Made with Greek Yogurt (No Powder Needed)
These high-protein cookies are soft, lightly sweet, and ready in just 15 minutes. Made with Greek yogurt and almond flour, they pack about 7g protein each — no protein powder required. Perfect for breakfast, snacks, or a healthier dessert.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
Ingredients
- 1 cup 220 g firm Greek yogurt (low-fat or full-fat)
- 1 large egg
- ⅓ cup 80 g granular sweetener (monk fruit used here; adjust to taste)
- 1 cup 100 g almond flour
- ½ teaspoon vanilla extract optional
- Pinch of salt
- Optional mix-ins: 2–3 tablespoons chocolate chips chopped nuts, or fresh berries
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, stir together Greek yogurt, egg, sweetener, vanilla (if using), and salt until smooth.
- Gradually add almond flour, mixing until a soft, scoopable dough forms. If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add 1–2 teaspoons of yogurt.
- Fold in chocolate chips, berries, or nuts if using.
- Scoop dough into 8–9 equal portions and place on the prepared tray, leaving space between cookies.
- Bake for 10–12 minutes, or until edges turn light golden brown. Start checking at 10 minutes.
- Let cookies cool on the tray. They’ll firm up as they cool.
Notes
Use a firm, thick Greek yogurt. Thinner varieties make the dough runny.
Oat flour can replace almond flour for a softer, cake-like texture.
Cooling is key. Cookies will seem soft right out of the oven but set as they rest.
These are naturally gluten-free and low carb. For nut allergies, use oat flour instead of almond.
Oat flour can replace almond flour for a softer, cake-like texture.
Cooling is key. Cookies will seem soft right out of the oven but set as they rest.
These are naturally gluten-free and low carb. For nut allergies, use oat flour instead of almond.
Tried this recipe?Let us know how it was!