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!
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.
- 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.
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.
More protein snacks
- Oatmeal protein cookies
- Protein cookies
- Protein muffins
- Protein cheesecake
- Homemade protein bars
- Protein granola bars
- Single serving protein cookie
- Protein pudding
Protein Cookies with Greek Yogurt
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
Optional Ingredients
- ½ tsp vanilla extract
- pinch salt
- mix-ins chocolate chips, chopped nuts, fresh berries
Instructions
- Preheat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.
- In a bowl, mix together Greek yogurt, egg, sweetener, vanilla extract, and a pinch of salt. Stir until smooth.
- 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.
- Scoop out 8 equal portions of dough and shape them into cookies. Place on the parchment-lined baking sheet, leaving space between them.
- Bake for 10-12 minutes, or until the edges turn light golden brown. Let cool completely before serving—this helps them firm up.
Notes
- Nutrition Disclaimer: Nutritional values are calculated based on cookies made with almond flour, calorie-free sweetener, and no additional mix-ins. Actual values may vary depending on ingredient substitutions and portion sizes.
Nutrition
Per serving, estimated automatically, not a substitute for professional dietary advice.
Matteo
I tried the two times, once with corn flour and once with coconut flour. The consistency aside both tasted to much like cheese cake for me which is probably because of the yogurt. Also when you don’t use almond flour they don’t have anywhere near the amount of protein that’s written here. I continue my search for cookies with high protein that don’t use protein powder.
Hey,
thanks a lot for trying the recipe and for sharing your thoughts! You’re right — the cheesecake-like taste likely comes from the Greek yogurt, which gives these cookies their soft texture and slight tang. Regarding the protein content, the key here is the almond flour — it’s naturally high in protein and is what helps these cookies reach a high protein content without using protein powder. When swapping it for coconut or corn flour, both the texture and protein content will change quite a bit.
I hope this helps!
Best,
Matteo
Protein cookies with greek yogurt is my favorite 😍
Hey Liza,
many thanks for your kind feedback. Same here, these cookies are the perfect protein snack without protein powder!
Have a great Sunday,
Matteo
LOVED these
Hey Rabia,
thanks a lot for your kind review. It truly makes me happy that you liked my protein Greek yogurt cookies 😉
Have a great day,
Matteo
I made these. They taste really good however, I cooked them for 18 mins and they never turned colour .. curious as to why that may be.
Also, you didn’t mention about freezing and since I’m only one person, I froze them … hoping they are still good.
Hey Tammara,
Glad you liked them! If they didn’t brown, your oven might run cooler — try baking them for a few extra minutes. Freezing for up to 3 months is totally fine! Let me know how they turn out.
Have a great day,
Matteo
These came out good! I added some coconut flour as my dough was a bit wet. They do not look like the pictures but we enjoyed them!! Thanks 🙂
Hey Susan,
thanks a lot for your kind feedback! So glad you liked these high protein cookies.
Have a great day,
Matteo
Great Recipe and presentation, I love it.
Hey Sam,
thanks a lot for your comment! I am so glad that you liked my recipe for protein cookies 😉
Have a great day,
Matteo
I was curious to try it as I often use Greek yoghurt and flower in baking, but to make bread and pizza doughs. Unfortunately the consistency turned out very much a bread rather than a cookie. Not completely inedible but not great and definitely nowhere near cookies
More like oven baked pancakes rather than cookies
Great simple and delicious recipe thank you
My mixture was too runny which i think was the yoghurt i had but i turned them into muffins hahaha and they tasted great ?
Hey dear Jane,
thanks a lot for your kind feedback! I am glad to hear that you liked these Greek yogurt protein cookies 😉
Regarding the consistency of the dough, it truly depends on the consistency of the yogurt used. If the Greek yogurt is not thick and firm, the mixture may come out a bit runny. Well, at least they tasted good ahah. Also, if you are looking for more healthy muffin recipes with yogurt, then I recommend my protein muffins! I bet you will love them 😉
I wish you a great day,
Matteo
Mine were very runny. I added a lot more almond flour (total 2.5 c) and about 2T of vanilla whey protein powder (drying power!). They baked up ok like that and had not unpleasant flavor… And then I ate one straight out of the freezer. Omg it tasted like an ice cream sandwich. Best surprise ever. Keep up the good work!
Hey dear Ann,
thanks a lot for your feedback. I’m so glad you liked my recipe 😉 Stay tuned for more!!
Have a great day,
Matteo
Mine turns out like shortbread. Not bad, but 80grams of sweetener was too sweet for me
Hey Jess,
thank you for your comment. I am glad to hear you tried my recipe…and regarding the sweetener, it really comes down to personal preferences. I acknowledge that 80 grams may be a bit too much if you are not used to sweet flavors.
Have a great day,
Matteo
Tasted amazing. I also substituted 1/3 cup of flour for protein powder. That being said, the reason it isn’t 5 stars is they turned out really doughy. Almost like a soft bread. Really moist and tasty, but not cookies.
I made the cookies using 60% coconut flour and 40% oat flour instead of the almond flour, and they literally tasted like bounty cookies (chocolate chips are necessary ofc). I will be making them again for sure and I can only recommend the recipe.
Good morning my dear Daria!
Thank you very much for your comment, I am incredibly happy that you liked my recipe. I will definitely have to try the version with oat flour and coconut flour, it sounds delicious!
Have a great Sunday,
Matteo