High-Protein Chocolate Chip Yogurt Cookies Recipe
Craving cookies that love your muscles back? This High-Protein Chocolate Chip Yogurt Cookies Recipe delivers. Chewy and chocolatey bliss with protein power.
Ingredients
- 2 cups plain Greek yogurt full-fat or 0%
- 1 ½ cups oat flour blend oats if needed
- ½ cup almond flour
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips 70% cocoa
- ¼ cup chopped walnuts optional
- Pinch of salt
- 1 egg white for binding
Instructions
Preheat and Prep
- Heat oven to 350°F (175°C). Line baking sheet with parchment. Set aside. Gather all ingredients. Room temp yogurt mixes best. This prevents lumps later.
Mix Dry Ingredients
- In large bowl, whisk oat flour, almond flour, baking powder, baking soda and salt. Break up clumps. Even mix ensures fluffy cookies. Takes 1 minute flat.
Blend Wet Ingredients
- Small bowl: stir Greek yogurt, egg white, vanilla and sugar until smooth. Creamy base forms. No whisk fights needed. Yogurt adds protein punch.
Combine Wet and Dry
- Pour wet into dry bowl. Stir gently until just mixed. Thick batter forms. Don't overmix. Keeps cookies tender inside.
Fold in Goodies
- Add chocolate chips and walnuts. Fold with spatula. Even distribution. Save some chips for tops. Pretty presentation coming up.
Scoop and Shape
- Use cookie scoop. Drop 1.5-inch balls on sheet. 2 inches apart. Flatten slightly. Press extra chips on top. Ready for oven magic.
Bake to Golden
- Bake 10-12 minutes. Edges golden, centers soft. Cool on sheet 5 minutes. Then rack. Perfect chew develops.
Notes
- Chill dough 30 mins for thicker cookies.
- Use protein powder for extra boost.
- Dark chips less sugar.
- Variation: Add dried cranberries.
- Peanut butter chips work great.
- Make vegan: Use plant yogurt.
- Double batch freezes well.
- Add cinnamon for warmth.