These peanut butter protein cookies are soft, chewy, and packed with oats, Greek yogurt, and protein powder. A healthy snack or post-workout treat.

2 large eggs

1 cup creamy peanut butter (natural, unsweetened)

½ cup plain Greek yogurt (unsweetened)

1 teaspoon pure vanilla extract

1½ cups quick oats

½ cup protein powder (vanilla or unflavored)

⅓ cup granulated sweetener of choice

½ cup chocolate chips (optional)

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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the eggs, peanut butter, Greek yogurt, and vanilla. Mix until smooth.

Add quick oats, protein powder, and sweetener. Stir until well incorporated.

Fold in chocolate chips, if using.

Scoop dough onto the baking sheet and flatten slightly.

Bake for 9–11 minutes, until the edges are lightly golden.

Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Vegan Option: Use flax eggs, plant-based yogurt, and vegan protein powder.

Nut-Free Option: Substitute peanut butter with sunflower seed butter.

Flavor Add-Ons: Try adding a pinch of cinnamon or a dash of espresso powder.

Mix-Ins: Chopped nuts, seeds, or dried fruit add great texture and nutrition.