Greek Yogurt Berry Protein Cookies

Greek Yogurt Berry Protein Cookies

Soft, protein-packed cookies studded with juicy berries and a tangy yogurt crumb.

Total 37 min Makes 18 cookies Calories 118/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

These cookies use Greek yogurt and protein powder to create a tender, cake-like crumb with a mild tang. Dried berries add bursts of sweetness, making them a satisfying snack after a workout or alongside morning coffee. They bake quickly and store well for grab-and-go breakfasts.

Ingredients

  • 1 1/4 cups old-fashioned oats
  • 1 cup whole wheat flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup dried mixed berries, chopped
  • 1/3 cup fresh blueberries

Method

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. In a large bowl, whisk together the oats, whole wheat flour, protein powder, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk the Greek yogurt, honey, melted coconut oil, egg, and vanilla extract until smooth.

  4. Pour the wet mixture into the dry ingredients and stir until just combined and no dry streaks remain.

  5. Fold in the dried mixed berries and fresh blueberries gently to avoid crushing the fresh fruit.

  6. Scoop dough into 1 1/2 tablespoon portions and place on the prepared baking sheets, spacing 2 inches apart. Flatten each slightly with the back of a spoon.

  7. Bake until the edges are set and lightly golden, 10 to 12 minutes.

  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 4.2 (1)

Greek Yogurt Berry Protein Cookies

These cookies use Greek yogurt and protein powder to create a tender, cake-like crumb with a mild tang. Dried berries add bursts of sweetness, making them a satisfying snack after a workout or alongside morning coffee. They bake quickly and store well for grab-and-go breakfasts.

37 min 18 cookies 118 cal

Ingredients

  • 1 1/4 cups old-fashioned oats
  • 1 cup whole wheat flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup dried mixed berries, chopped
  • 1/3 cup fresh blueberries

Method

  1. 1

    Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. 2

    In a large bowl, whisk together the oats, whole wheat flour, protein powder, baking powder, baking soda, and salt.

  3. 3

    In a separate bowl, whisk the Greek yogurt, honey, melted coconut oil, egg, and vanilla extract until smooth.

  4. 4

    Pour the wet mixture into the dry ingredients and stir until just combined and no dry streaks remain.

  5. 5

    Fold in the dried mixed berries and fresh blueberries gently to avoid crushing the fresh fruit.

  6. 6

    Scoop dough into 1 1/2 tablespoon portions and place on the prepared baking sheets, spacing 2 inches apart. Flatten each slightly with the back of a spoon.

  7. 7

    Bake until the edges are set and lightly golden, 10 to 12 minutes.

  8. 8

    Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.