High-Protein Chocolate Chip Yogurt Cookies – Soft, Chewy, and Satisfying

These cookies taste like a treat but deliver serious protein thanks to Greek yogurt and protein powder. They’re soft, chewy, and full of melty chocolate chips—perfect for a quick snack, lunchbox, or post-workout bite. You’ll get a cookie that feels indulgent without being heavy or overly sweet.

Best of all, the dough comes together in one bowl and bakes in under 10 minutes. If you want something easy, tasty, and a little more nourishing, this one’s a winner.

What Makes This Recipe So Good

• High protein without dryness: Greek yogurt and a touch of protein powder boost the protein count while keeping the texture soft and tender.
• Simple ingredients: You’ll use pantry staples plus yogurt—no fancy flours or complicated techniques.
• Quick to make: The dough mixes in one bowl and chills briefly. Baking takes just a few minutes.
• Balanced sweetness: A modest amount of sugar keeps them dessert-like but not cloying.
• Kid-friendly and adult-approved: They taste like classic chocolate chip cookies with a lighter feel.

What You’ll Need

• 1 cup (120 g) white whole wheat flour or all-purpose flour
• 1/4 cup (30 g) vanilla or unflavored whey protein powder (see tips below)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3 tablespoons (42 g) unsalted butter, melted and cooled (or coconut oil)
• 1/3 cup (75 g) plain 2% Greek yogurt (thicker yogurt works best)
• 1/3 cup (65 g) light brown sugar, packed
• 2 tablespoons (25 g) granulated sugar or coconut sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (85 g) semisweet chocolate chips (mini chips mix in well)
• Optional: 1–2 tablespoons milk, only if the dough is too dry
• Optional add-ins: 2 tablespoons chopped walnuts, pecans, or cacao nibs

Instructions

1. Prep your tools: Line a baking sheet with parchment paper.

   Preheat the oven to 350°F (175°C).

2. Mix the dry ingredients: In a medium bowl, whisk flour, protein powder, baking soda, and salt until well combined.
3. Combine the wet ingredients: In a large bowl, whisk melted butter, Greek yogurt, brown sugar, granulated sugar, egg, and vanilla until smooth and glossy.
4. Bring it together: Add the dry ingredients to the wet and stir with a spatula until just combined. The dough should be thick but scoopable. If it feels crumbly, add milk 1 teaspoon at a time until it holds together.
5. Fold in chips: Gently fold in the chocolate chips (and nuts, if using).

   Avoid overmixing.

6. Chill briefly: Cover the bowl and chill for 15–20 minutes. This helps prevent spreading and improves texture.
7. Scoop and shape: Use a 1.5-tablespoon cookie scoop to portion dough onto the baking sheet, spacing 2 inches apart. Lightly flatten the tops with your fingertips for even baking.
8. Bake: Bake for 8–10 minutes, until the edges are set and the centers look slightly underdone.

   They’ll firm up as they cool.

9. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. For extra gooey chips, press a few more on top while warm.

How to Store

• Room temperature: Store in an airtight container for 2–3 days. Slip in a small piece of bread or a slice of apple to keep them soft.
• Refrigerator: Keeps well for up to 1 week.

  Let come to room temp or warm for 10–15 seconds in the microwave before serving.

• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp or reheat gently.
• Freeze the dough: Scoop portions onto a tray, freeze solid, then store in a freezer bag. Bake from frozen at 350°F (175°C) for 10–12 minutes.

Why This is Good for You

• Protein for staying power: Greek yogurt and whey add protein that helps keep you full and supports muscle repair.
• Better balance: Compared to classic cookies, these use less butter and more yogurt, shifting the macro balance toward protein.
• Fiber options: Using white whole wheat flour adds a bit more fiber without making the cookies dense.
• Controlled sweetness: Two types of sugar create a familiar cookie flavor while keeping the total sugar in check.

What Not to Do

• Don’t skip the chill: Without chilling, the dough can spread too much and bake up flat.
• Don’t overbake: Protein cookies dry out faster.

  Pull them when the centers still look slightly soft.

• Don’t overdo the protein powder: More is not better here. Too much makes the cookies chalky and tough.
• Don’t use very runny yogurt: Thin yogurt throws off the moisture balance. Stick with thicker Greek yogurt.
• Don’t overmix: Stir just until combined.

  Overmixing toughens the dough.

Recipe Variations

• Oatmeal chocolate chip: Swap 1/3 of the flour for quick oats. Add a pinch of cinnamon.
• Peanut butter swirl: Reduce butter to 2 tablespoons and whisk in 2 tablespoons creamy peanut butter with the wet ingredients.
• Almond joy vibes: Add 2 tablespoons shredded coconut and 2 tablespoons chopped almonds. Use dark chocolate chips.
• Gluten-free: Use a 1:1 gluten-free baking flour blend.

  Check that your protein powder is gluten-free.

• Dairy-free: Use coconut oil, a thick dairy-free yogurt (like coconut yogurt), and a plant-based protein powder. Choose dairy-free chocolate chips.
• Lower sugar: Cut granulated sugar to 1 tablespoon and use extra vanilla. Or replace half the sugar with a granular sweetener you like.
• Espresso chocolate chip: Add 1 teaspoon instant espresso powder to the dry ingredients for a mocha twist.

FAQ

Can I use plant-based protein powder instead of whey?

Yes, but plant-based powders absorb moisture differently and can make dough drier.

Start with 2 tablespoons, check texture, and add up to 1/4 cup total only if needed. You may need an extra teaspoon or two of milk to bring the dough together.

Why are my cookies cakey?

Too much flour or protein powder can make them cakey. Spoon and level your flour, measure protein powder lightly, and don’t overmix.

Also, avoid overbaking; pull them when the centers look slightly soft.

Can I use nonfat Greek yogurt?

You can, but the cookies may be a bit drier. For the best texture, 2% works well. If using nonfat, consider adding 1 extra teaspoon of butter or a teaspoon of milk if the dough seems dry.

Do I need to use both sugars?

Brown sugar adds moisture and chew, while granulated sugar helps with spread and crisp edges.

Using both gives the best texture. If you use only brown sugar, the cookies will be softer and thicker.

How much protein is in each cookie?

It depends on your specific protein powder and the size of your cookies. With the amounts listed and standard whey, expect roughly 5–7 grams of protein per cookie when making about 16 cookies.

Can I make the dough ahead?

Yes.

Cover and refrigerate for up to 48 hours. Let it sit at room temperature for 15–20 minutes before scooping if it’s very firm.

Why did my cookies spread too much?

Warm dough, runny yogurt, or too much butter can cause spreading. Chill the dough, use thicker Greek yogurt, and measure butter accurately.

You can also bake a single test cookie and adjust.

In Conclusion

High-Protein Chocolate Chip Yogurt Cookies give you the comfort of a classic cookie with a little extra staying power. They’re easy, quick, and flexible enough to fit your preferences. Keep a batch on hand for snacks, lunchboxes, or a sweet bite after the gym.

Once you try them, they’ll become a regular in your baking rotation.