Name: Protein Cookies with Greek Yogurt
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup (220 g) firm Greek yogurt (low-fat or full fat); 1 large egg; ⅓ cup (80 g) granular sweetener (I used monk fruit); 1 cup (100 g) almond flour (or oat flour); ½ tsp vanilla extract; pinch salt; mix-ins (chocolate chips, chopped nuts, fresh berries)

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Learn how to make Protein Cookies with Greek yogurt — no protein powder needed! These cookies are low carb, low calorie, and packed with 7 g of protein each. And the best part? They’re ready in just 15 minutes.

85 calories per cookie only!

Close-up of freshly baked protein Greek yogurt cookies made with Greek yogurt and diced strawberries. The cookie has a soft texture with juicy strawberry pieces visible throughout. A sliced strawberry is placed beside it on parchment paper.

Protein cookies without protein powder
Ingredients for Greek yogurt cookies
How to make Greek yogurt cookies
Dietary adaptations
Troubleshooting & Tips
Storage directions
More protein snacks
Protein Cookies with Greek Yogurt Recipe

Protein cookies without protein powder

I came up with this simple protein cookie recipe after experimenting with Greek yogurt in my protein brownies. My girlfriend, a total brownie lover, suggested using a similar recipe for protein blondies. But we both love cookies, so why not take it a step further? And that’s how these Greek yogurt cookies were born.

If you’re looking for protein cookies without protein powder, this recipe is for you!

With just four simple ingredients, they pack a solid 7 g of protein each—all thanks to Greek yogurt. Greek yogurt is one of my favorite high-protein foods because it’s packed with nutrients, low in calories, and incredibly versatile. Whether it’s for protein bagels, protein banana bread, or protein muffins, Greek yogurt always delivers! And now, it even makes cookies.

Ingredients for Greek yogurt cookies

This protein cookie recipe is incredibly simple. It only calls for 4 basic, healthy ingredients – and there is no need for protein powder! You can easily find everything at your local grocery store, but in case something is missing…I’ve included a list of all substitutes.

A Greek yogurt protein cookie with a cracked center, revealing its moist interior with vibrant red strawberry chunks. The cookie rests on parchment paper, surrounded by more cookies and fresh strawberries in a glass bowl.

Greek yogurt. Either low-fat or full-fat Greek yogurt will work. As an alternative you can use Skyr, quark or a firm plant-based yogurt of your choice.
Almond flour. This recipe uses blanched almond flour, it makes the yogurt cookies gluten-free and higher in protein. As an alternative you can replace with oat flour or regular flour.
Granular sweetener. I used monk fruit as a calorie-free and sugar-free option. You can replace with your favorite granular sweetener, coconut sugar or brown sugar.
Egg. An egg adds taste and binds the dough. Although I do not recommend it, you can replace the whole egg with 60 ml (1/4 cup) of egg whites.

Mix-in ideas

Vanilla extract. For more flavor, make sure you add 1/2 teaspoon of vanilla extract.
Sea salt. A pinch of salt balances the sweetness and enhances the taste of Greek yogurt cookies.
Chocolate chips. Stir in a handful of dark chocolate chips or chunks, sugar-free if necessary.
Chopped nuts & seeds. You should try the combo pecans and chocolate chips, it’s a winner.
Fresh berries. A fresh, fruity twist that adds natural sweetness and juiciness to every bite.

How to make Greek yogurt cookies

Preheat oven. Heat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.
Mix wet ingredients. In a bowl, mix together Greek yogurt, egg, sweetener, vanilla extract, and a pinch of salt. Stir until smooth.
Add dry ingredients. Gradually sift in almond flour and mix until a cookie dough forms. If the dough feels too sticky, add a little extra flour. Or add more Greek yogurt if it’s still wet. Gently fold in any mix-in, such as chocolate chips or fresh berries.
Shape cookies. Scoop out 8 equal portions of dough and shape them into cookies. Place on the parchment-lined baking sheet, leaving space between them.
Bake & let cool. Bake for 10-12 minutes, or until the edges turn light golden brown. Let cool completely before serving—this helps them firm up.

Dietary adaptations

Higher in protein. Replace ⅓ cup (30 g) of almond flour with protein powder. If using whey protein, you might need to add extra flour if the dough feels too sticky. If using vegan or casein protein, you may need to add a little more yogurt to keep the dough from getting too thick.
Dairy-free. Simply swap Greek yogurt for a plant-based alternative. Make sure to use a THICK, creamy yogurt—runny yogurts won’t work! Coconut yogurt or soy Greek-style yogurt are great options.
Eggless & vegan. Use a dairy-free yogurt (as mentioned above) and swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes). The texture might be slightly softer, but they’ll still be delicious.
Nut-free. Swap almond flour with oat flour using a 1:1 ratio, or start with slightly less and adjust as needed since oat flour absorbs moisture differently.

Troubleshooting & Tips

Some readers mentioned their cookies turned out too soft—but don’t worry, there are easy fixes to get that perfect balance between soft and chewy. Here’s how to fix that and achieve the perfect texture every time.

Use thick Greek yogurt. If your yogurt is watery, strain it first to remove excess moisture.
Add more almond flour. If the dough feels sticky, gradually add more flour until it holds its shape.
Let them cool. These cookies firm up as they cool, so give them at least 15 minutes before digging in.

Storage directions

After baking, let the Greek yogurt cookies cool at room temperature, best if over a baking rack. Once cooled, seal them in an airtight food container and store in the fridge for up to 4 days. I highlight, in the fridge – I do not recommend keeping them at room temperature.

For a longer storage, place leftovers in a freezer-safe airtight container or pack in zipper bags and then freeze for up to 3 months. Before serving, reheat in hot oven for a couple of minutes.

A batch of Greek yogurt protein cookies with diced strawberries, laid out on parchment paper. The cookies have a golden-brown surface with bright red strawberry pieces, and a glass bowl of fresh strawberries is placed beside them.

More protein snacks

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