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Greek Yogurt Oat Cookies

Quick and protein-packed cookies made with Greek yogurt, oats, and almond flour; perfect for snacks or lunchboxes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Provides moisture and protein
  • 1/4 cup honey Natural sweetener that keeps the cookies moist
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1 cup oats For texture and chewiness
  • 1/2 cup almond flour Adds a soft, nutty flavor
  • 1/2 teaspoon baking soda For leavening
  • 1/4 teaspoon salt Balances sweetness
Optional Mix-ins
  • 1/2 cup chocolate chips or nuts For added flavor and texture

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth and slightly glossy.
  3. In another bowl, combine oats, almond flour, baking soda, and salt until evenly mixed.
  4. Gradually add the dry ingredients to the wet mixture, folding until just combined.
  5. Fold in chocolate chips or nuts if desired.
  6. Drop tablespoon-sized amounts of dough onto the prepared sheet, leaving space between cookies.
Baking
  1. Bake for 10–12 minutes until the edges are golden and centers are set.
  2. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 3 days; refrigerate for up to 7 days, or freeze for up to 2 months. Reheat in the microwave for 10–15 seconds to restore softness.