Ingredients
Equipment
Method
- Preheat the Oven Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Wet Ingredients In a large bowl, combine peanut butter, Greek yogurt, egg, and honey. Stir until smooth and fully combined.
- Add the Dry Ingredients Add oat flour, protein powder, baking soda, and a pinch of salt. Mix until a thick, soft dough forms. If the dough sticks to your hands, add one tablespoon of flour at a time.
- Rest the Dough Let the dough sit for 5 minutes. This allows the oat flour to absorb moisture and gives you a better read on the consistency.
- Fold In Add-Ins Stir in chocolate chips, cocoa powder, or any other add-ins. Do not overmix.
- Scoop and Shape Use a cookie scoop or tablespoon to portion the dough into 12 equal balls. Place on the prepared baking sheet and flatten each to about ½ inch thick with your palm. Protein cookies do not spread on their own.
- Bake Bake for 10–12 minutes. The edges should be set; the centers may look slightly underdone — that is correct. They firm up as they cool.
- Cool on Pan Leave cookies on the baking sheet for 5 minutes before transferring to a cooling rack. This step is important for achieving a soft, chewy texture.
- Serve or Store Enjoy warm or store for the week. See storage notes below.
Notes
- Don’t overbake. Pull cookies at 11 minutes while the centers still look slightly soft — they’ll finish setting as they cool.
- Greek yogurt keeps them moist. Don’t reduce or skip it, especially when using whey isolate.
- Rest the dough 5 minutes before baking so the oat flour can absorb moisture and prevent flat cookies.
- Protein powder is optional. Replace it with extra Greek yogurt and almond flour for a whole-food version.
- Store airtight for up to 4 days at room temp or freeze for up to 3 months.
🧾 Nutrition (Per Cookie — Based on Base Recipe) |
| Nutrient | Amount (Per Cookie) |
| Calories | ~130 kcal |
| Protein | ~12 g |
| Carbohydrates | ~11 g |
| Sugar | ~7 g |
| Fat | ~6 g |
| Saturated Fat | ~1.5 g |
| Fiber | ~1.5 g |
| Sodium | ~95 mg |
| Cholesterol | ~16 mg |
Protein cookies should look slightly underdone when you take them out of the oven. That residual heat is what gives them a soft, chewy texture instead of a dry, cakey one.