Greek Yogurt Cookies (Low Calories, High Protein)

These Greek Yogurt Cookies are the healthiest cookies naturally packed with protein from Greek Yogurt. They are soft, chewy, and fat-free, no butter or oil is needed.

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I love making healthy dessert recipes with Greek yogurt, like my Greek Yogurt Protein Pancakes, Greek Yogurt Brownies, Greek Yogurt Protein Shake because it brings a lot of texture and taste as well as natural protein.

Who can resist a dessert that contain only 86 kcal, tastes amazing, and is packed with wholesome ingredients? That’s the story behind these lime yogurt cookies. They are your safe sweet snack to fill full and fix your sweet tooth with great ingredients.

Greek yogurt cookies are a healthy option using Greek yogurt instead of oil or butter. They are also made from unrefined flour, like oat flour or almond flour, to deliver a higher-nutrition profile cookie with a soft and chewy texture.

Ingredients and Substitutions

To make these Greek yogurt cookies you need:

• Egg – I use fresh large free-range eggs.
• Oat Flour – You should have success with almond flour but you will need a bit more of it as it won’t absorb liquid as well.
• Plain Greek Yogurt – Feel free to use low-fat Greek yogurt to cut down the calories.
• Crystal Sweetener – I like erythritol because it’s sugar-free, natural, and has zero calories. But feel free to use coconut sugar or unrefined cane sugar.
• Lime Juice – Fresh or bottled.
• Lime Zest – Or lemon zest.
• Baking Powder – Make sure it’s fresh before using. You can check that by putting some in water, it should fizz.
• Vanilla Extract – For flavor.

How To Make Greek Yogurt Cookies

These Greek Yogurt cookies are for the healthy cookie lovers. They are not your regular cookies made with all-purpose flour. But, they are guilt-free packed with nutrient and with the most irresistible chewy texture and lime flavor.

1. In a large mixing bowl, whisk the egg, Greek yogurt, vanilla extra, sweetener, and lime juice. When the mixture is smooth, use a silicone spatula to stir in oat flour, salt, and baking powder.
2. Stir in the lime zest to evenly incorporate when the batter is ready. The batter should be sticky, thick, and moist. It shouldn’t be dry – this means you added too much oat flour or not enough liquid.
3. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease the paper with cooking oil spray.
4. Use a cookie scoop to take some cookie dough from the bowl. It’s very sticky!
5. Scoop out about 1 1/2 tablespoons of batter, and lightly wet your hands with water to roll the dough into a smooth ball. The dough is sticky, and you must wet your hands before rolling each cookie ball. You can also release the batter in a messy dollop on the baking sheet to make it easier, less pretty but taste the same!
6. Lightly press the top of each dough balls with wet fingers.
7. Bake the cookies until golden brown or for about 15 to 18 minutes at 350°F (180°C) on the center rack of your oven.
8. Let the cookies cool down for 5 minutes on the baking sheet at room temperature.
9. Then transfer them to a wire rack to fully cool down at room temperature before frosting.

Frosting

It’s optional to frost the cookies, but it adds a creamy fresh texture and extra protein. This Greek yogurt cookie cream frosting won’t harden, or a little after the cookies spend two days in the fridge.

To make it, simply stir Greek yogurt, powdered sweetener like sugar-free powdered allulose to keep the calories down, and lime juice. Spread a teaspoon on top of each cookie. Then, add a sprinkle of lime zest and coconut to decorate.

Flavor Variations

If you are not a big fan of the lime flavor, you can try to make:

• Greek Yogurt Chocolate Chip Cookies – Remove the lime juice, use almond milk instead, and skip the lime zest. Instead, stir in 1/3 cup of chocolate chips into the dough and evenly incorporate them.
• Greek Yogurt Almond Coconut Cookies – Skip the oat flour. Use two cups of almond flour with two tablespoons of coconut flour.

Storage Instructions

You can store the cookies in an airtight container in the fridge for up to 3 days. Freeze the leftover cookies in Ziploc bags for up to one month. Thaw them in the fridge the day before serving.

Allergy Swaps

Below are some ingredients substitutions ideas if you need.

• Gluten-Free – Use gluten-free certified oats and turn them into oat flour in a high-speed blender.
• Egg – I didn’t try egg replacers but I am confident that store-bought egg replacers, or a flax egg works. To make the flax egg, stir one tablespoon of ground flaxseeds with 3 tablespoons of lukewarm water. Set aside for 10 minutes then use as an egg in the recipe.
• Dairy-Free – dairy-free Greek-style yogurt like soy yogurt will work.
• Sweetener – Use any granulated sweetener you love from light brown sugar to allulose.
• Citrus-Free – Skip lime juice for almond milk. Remove lime zest.

Frequently Asked Questions

Here are my answers to your most common questions about this Greek yogurt cookie recipe.

More Healthy Cookie Recipes

If you like this cookie recipe, you’ll love these other healthy cookies: