10 Greek Yogurt Protein Cookies You’ll Crave Every Single Week

Soft, chewy, and secretly packed with protein? These Greek yogurt cookies are your new snack-time besties. They’re easy, customizable, freezer-friendly, and taste like a bakery treat with gym-level macros. We’re talking golden edges, pillow-soft centers, and flavors that don’t scream “healthy.” Ready to bake smarter (and snack happier)? Let’s go.

1. Classic Vanilla Chip Clouds You’ll Hide from Yourself

Meet the cookie that started it all: soft, chewy, and packed with vanilla goodness. The Greek yogurt keeps them tender without loads of butter, and a mix of chocolate and white chips makes each bite melty and dreamy. Perfect for lunch boxes, post-workout bites, or late-night cookie raids.

Ingredients:

• 3/4 cup plain nonfat Greek yogurt
• 1/4 cup melted unsalted butter (slightly cooled)
• 2/3 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 3/4 cups white whole wheat flour (or all-purpose)
• 1 scoop (30 g) vanilla whey or plant protein powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup semisweet chocolate chips
• 1/4 cup white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a bowl, whisk yogurt, melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
3. In another bowl, whisk flour, protein powder, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet until just combined. Stir in chocolate chips.
5. Scoop 2-tablespoon mounds onto sheets, 2 inches apart. Lightly flatten for even baking.
6. Bake 9–11 minutes, until edges set and centers look slightly soft.
7. Cool on sheet 5 minutes, then move to a rack to finish setting.

Serve warm with cold milk or coffee. For extra softness, underbake by 1 minute. Swap chips with chopped dark chocolate for richer pools—trust me, it’s elite.

2. Double Chocolate Fudge That’s Somehow Light

These are brownie cookies with protein—dense, rich, and super chocolatey. The Greek yogurt gives them that gooey interior while cocoa and espresso deepen the flavor. They look fancy, but they’re weeknight-easy.

Ingredients:

• 1 cup plain Greek yogurt (2% works great)
• 2 tablespoons neutral oil (avocado or canola)
• 2/3 cup coconut sugar or light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 scoop (30 g) chocolate protein powder
• 1 teaspoon espresso powder (optional but amazing)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chunks

Instructions:

1. Heat oven to 350°F (175°C). Line a baking sheet.
2. Whisk yogurt, oil, sugar, egg, and vanilla until glossy.
3. In a separate bowl, whisk flour, cocoa, protein powder, espresso powder, baking soda, and salt.
4. Combine wet and dry just until smooth. Fold in chocolate chunks.
5. Scoop 2 tablespoons per cookie. Slightly flatten tops (they puff).
6. Bake 8–10 minutes. Centers should look soft but not wet.
7. Cool 10 minutes before moving—they firm up as they rest.

Dust with flaky sea salt before baking for that sweet-salty snap. Add 1/4 cup mini marshmallows for rocky road vibes (fold in gently at the end).

3. Lemon Poppy Seed Sunshine Cookies

Bright, zesty, and lightly sweet, these cookies taste like spring. Greek yogurt keeps them tender while lemon zest and juice bring the sparkle. Great with tea, brunch spreads, or as a mid-afternoon mood lift.

Ingredients:

• 3/4 cup plain Greek yogurt
• 1/4 cup softened unsalted butter
• 2/3 cup granulated sugar
• 1 large egg
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 3/4 cups all-purpose flour
• 1 scoop (25–30 g) unflavored or vanilla protein powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• Optional glaze: 1/2 cup powdered sugar + 1 tablespoon lemon juice

Instructions:

1. Preheat to 350°F (175°C). Prep a parchment-lined sheet.
2. Beat yogurt, butter, sugar, egg, lemon zest, and juice until creamy.
3. Whisk flour, protein powder, baking powder, baking soda, and salt. Stir into wet mix.
4. Fold in poppy seeds. Chill dough 15 minutes for easier scooping.
5. Scoop 1.5–2 tablespoons per cookie. Bake 9–11 minutes until edges lightly golden.
6. Cool 5 minutes; drizzle with lemon glaze if using.

For extra lemon pop, add 1/2 teaspoon lemon extract. Swap poppy seeds for chia if that’s what you’ve got on hand—texture stays fun.

4. Cinnamon Snickerdoodle Protein Pillows

All the cozy snickerdoodle flavor, none of the dryness. These stay soft for days thanks to Greek yogurt. A cinnamon-sugar roll gives them that nostalgic crackly coat.

Ingredients:

• 3/4 cup plain Greek yogurt
• 3 tablespoons melted butter
• 3/4 cup light brown sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup oat flour (or more AP flour)
• 1 scoop (30 g) vanilla protein powder
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• For rolling: 1/4 cup granulated sugar + 2 teaspoons ground cinnamon

Instructions:

1. Oven to 350°F (175°C). Line two baking sheets.
2. Mix yogurt, melted butter, brown sugar, egg yolk, and vanilla until smooth.
3. Whisk flours, protein, cream of tartar, baking soda, and salt. Combine with wet mix.
4. Chill dough 20 minutes. Scoop 1.5 tablespoons, roll into balls, coat in cinnamon sugar.
5. Bake 8–10 minutes. They should be puffed with soft centers.
6. Cool on the sheet 5 minutes to set that classic snickerdoodle crinkle.

Want bakery-level texture? Underbake slightly and let them rest. Add a pinch of cardamom to the sugar mix for a subtle, fragrant twist.

5. Peanut Butter Cup Power Bites (Cookie Edition)

Peanut butter lovers, this is your moment. These cookies are soft, nutty, and studded with chocolate—like a PB cup’s wholesome cousin. Protein powder + Greek yogurt = satisfying without the crash.

Ingredients:

• 1/2 cup creamy natural peanut butter (well-stirred)
• 2/3 cup plain Greek yogurt
• 2 tablespoons melted coconut oil (or butter)
• 1/2 cup coconut sugar or brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups oat flour (blend oats if needed)
• 1 scoop (30 g) peanut butter or vanilla protein powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Line a baking sheet.
2. Whisk peanut butter, yogurt, coconut oil, sugar, egg, and vanilla until creamy.
3. Stir in oat flour, protein, baking soda, baking powder, and salt. Fold in mini chips.
4. Shape into 2-tablespoon scoops. Lightly press with a fork for crosshatch vibes.
5. Bake 9–11 minutes. Centers should be soft but not wet.
6. Cool completely—they firm up beautifully as they set.

For extra PB flair, top warm cookies with a tiny dollop of peanut butter and a sprinkle of flaky salt. Sub almond butter and chopped almonds for a different nutty mood.

6. Apple Pie Breakfast Cookies You Can Eat Anytime

These taste like apple pie met a soft oatmeal cookie and joined a gym. They’re cozy, cinnamon-kissed, and loaded with tender apple bits. Grab-and-go breakfast or snack? Absolutely.

Ingredients:

• 3/4 cup plain Greek yogurt
• 3 tablespoons melted unsalted butter
• 1/2 cup maple syrup (or honey)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups old-fashioned oats
• 3/4 cup whole wheat pastry flour (or all-purpose)
• 1 scoop (30 g) unflavored or vanilla protein powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups peeled, finely diced apple (Honeycrisp or Granny Smith)
• 1/3 cup raisins or chopped dates (optional)
• 2 tablespoons chopped walnuts (optional)

Instructions:

1. Heat oven to 350°F (175°C). Line two sheets.
2. Combine yogurt, butter, maple syrup, egg, and vanilla.
3. In a separate bowl, mix oats, flour, protein powder, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Fold dry into wet. Stir in apples, raisins, and walnuts.
5. Scoop heaping 2 tablespoons per cookie. Press slightly to flatten (they don’t spread much).
6. Bake 11–13 minutes until edges set and bottoms lightly golden.

Great warm or at room temp. Add 1 tablespoon chia seeds for extra fiber. Store in the fridge and reheat for 10 seconds to bring back that apple-pie comfort.

7. Salted Caramel Pretzel Crunch Cookies

Sweet, salty, crunchy, chewy—these are a texture party. Greek yogurt keeps them soft while caramel bits melt into gooey pockets. Crushed pretzels add that perfect snap. Snack nirvana.

Ingredients:

• 2/3 cup plain Greek yogurt
• 1/4 cup softened unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 scoop (25–30 g) vanilla protein powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup caramel bits (or chopped soft caramels)
• 1/2 cup crushed pretzels
• Flaky salt for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Cream yogurt, butter, both sugars, egg, and vanilla until smooth.
3. Whisk flour, protein, baking soda, baking powder, and salt. Fold into wet mix.
4. Stir in caramel bits and pretzels. Chill 15 minutes for neater scoops.
5. Scoop 2 tablespoons each. Press lightly; sprinkle with flaky salt.
6. Bake 9–11 minutes until edges are set and centers soft.

Caramels can ooze—line with parchment for easy cleanup. Add 1/4 cup mini chocolate chips if you want full “twix-but-pretzel” energy.

8. Mocha Almond Espresso Mornings (In Cookie Form)

Coffee and cookie in one bite? Yes, chef. These have deep mocha flavor, toasted almonds, and a soft, brownie-like crumb. Perfect with, well, more coffee.

Ingredients:

• 3/4 cup plain Greek yogurt
• 3 tablespoons melted butter or coconut oil
• 2/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 scoop (30 g) chocolate protein powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup chopped toasted almonds
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Line a sheet.
2. Whisk yogurt, melted fat, sugar, egg, vanilla, and espresso until smooth.
3. In a separate bowl, whisk flour, cocoa, protein, baking soda, and salt.
4. Combine wet and dry; fold in almonds and chocolate chips.
5. Scoop 1.5–2 tablespoons per cookie. Slightly press.
6. Bake 8–10 minutes. Cool 5 minutes before moving.

Dial espresso up or down to taste. Swap almonds for hazelnuts to channel that fancy café spread. A dust of powdered sugar looks chic.

9. Strawberry Cheesecake Swirl Cookies (But Make Them Protein)

Think cheesecake meets soft sugar cookie with real strawberry pops. Greek yogurt does double duty: tender cookie base and creamy tang. They look impressive but are low-stress to make.

Ingredients:

• 3/4 cup plain Greek yogurt
• 3 tablespoons softened butter
• 2/3 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 scoop (25–30 g) vanilla protein powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup freeze-dried strawberries, lightly crushed
• Cheesecake swirl: 3 tablespoons softened cream cheese + 1 tablespoon Greek yogurt + 1 tablespoon sugar

Instructions:

1. Heat oven to 350°F (175°C). Line two sheets.
2. Beat yogurt, butter, sugar, egg, and vanilla until creamy.
3. Whisk flour, protein, baking powder, baking soda, and salt. Fold into wet mix.
4. Stir in crushed freeze-dried strawberries.
5. Mix cheesecake swirl ingredients until smooth.
6. Scoop 2-tablespoon dough mounds. Make a shallow indent and spoon 1/2 teaspoon cheesecake mix on top; swirl gently with a toothpick.
7. Bake 9–11 minutes. Don’t overbake; edges just set.

Fresh strawberries add moisture and can bleed—freeze-dried keep things neat and punchy. Try blueberry or raspberry for a new twist. A tiny graham cracker crumble on top? Big cheesecake energy.

10. Tahini Chocolate Chunk Soft-Bakes With Sesame Sparkle

Nutty, complex, and wildly good. Tahini adds luxurious richness without loads of butter, and Greek yogurt keeps the crumb tender. Big chocolate chunks and sesame seeds make these bakery-worthy.

Ingredients:

• 1/2 cup well-stirred tahini
• 2/3 cup plain Greek yogurt
• 3 tablespoons olive oil or melted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 2/3 cups all-purpose flour
• 1 scoop (25–30 g) unflavored or vanilla protein powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup dark chocolate chunks
• 1 tablespoon sesame seeds (white or black), for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet.
2. Whisk tahini, yogurt, oil, both sugars, egg, and vanilla until smooth and glossy.
3. In another bowl, whisk flour, protein, baking soda, baking powder, and salt.
4. Fold dry into wet until just combined. Stir in chocolate chunks.
5. Scoop 2 tablespoons per cookie. Sprinkle with sesame seeds; gently press to stick.
6. Bake 9–11 minutes until edges set and centers look soft.

Add 1/2 teaspoon cinnamon for warmth, or a drizzle of honey right before serving for a subtle sheen. If tahini is bitter, add an extra tablespoon of sugar or use a lighter, roasted tahini.

Greek Yogurt Cookie Tips for Soft & Chewy Success

• Use thicker yogurt: Strained or 2% Greek yogurt keeps dough from getting runny.
• Mind the protein powder: Whey creates softer cookies; plant-based powders can absorb more—if dough is dry, add 1–2 teaspoons milk.
• Don’t overmix: Stir just until combined to avoid tough cookies.
• Chill when needed: A quick 15–20 minute chill helps shape and prevents spreading.
• Underbake slightly: Pull when edges set and centers look a touch glossy; they finish on the pan.
• Storage: Keep in an airtight container for 3–4 days or freeze up to 2 months. Rewarm 10–15 seconds in the microwave for instant “fresh-baked” magic.

Mix-and-Match Add-Ins

• Nuts and seeds: Almonds, pecans, walnuts, pumpkin seeds.
• Fruits: Freeze-dried berries, chopped dried apricots, cranberries.
• Spices: Cinnamon, cardamom, ginger, blended chai spice.
• Texture boosters: Coconut flakes, cacao nibs, crushed cereal.

You’ve got 10 ways to cookie your snack game smarter—without sacrificing flavor or that dreamy chew. Bake a batch today, stash some in the freezer, and enjoy cookies that love you back. Seriously, which one are you making first?