Protein Greek Yogurt Cookies
Soft, chewy protein cookies made with Greek yogurt, egg, and your favorite mix-ins for a better-for-you dessert.
Ingredients
Ingredients
- 1 cup plain Greek yogurt 2 percent or 5 percent
- 1 large egg room temperature
- 1 teaspoon pure vanilla bean paste
- 1 cup all purpose flour
- 1/2 cup vanilla or unflavored whey protein powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup unsalted butter melted and cooled slightly
- 1/2 cup dark chocolate chips chopped nuts, or dried fruit mix-ins
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl whisk the egg and vanilla bean paste until slightly frothy.
- Add the Greek yogurt, granulated sugar, brown sugar, and melted butter to the egg mixture and whisk until smooth and well combined.
- In a separate large bowl whisk together the flour, protein powder, baking soda, and salt until evenly combined with no streaks.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, glossy, slightly sticky dough forms and no dry flour remains.
- Fold in the chocolate chips or other mix-ins until evenly distributed throughout the dough.
- Scoop heaping tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly wet your fingertips and gently flatten each mound of dough into a rounded disc about 1/2 inch thick.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look just set but still slightly soft.
- Remove the sheets from the oven and let the cookies cool on the pans for 5 minutes to firm up.
- Transfer the cookies to a wire rack and cool completely before storing or serving.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- You can use any mix of dark chocolate chips, chopped nuts, or dried fruit in the 1/2 cup of mix-ins.
- Do not overbake or the cookies will become dry and lose their chewy texture.
- For smaller cookies, scoop slightly rounded teaspoons of dough and reduce the bake time by 1 to 2 minutes.
- You can use any mix of dark chocolate chips, chopped nuts, or dried fruit in the 1/2 cup of mix-ins.
- Do not overbake or the cookies will become dry and lose their chewy texture.
- For smaller cookies, scoop slightly rounded teaspoons of dough and reduce the bake time by 1 to 2 minutes.