Makes: ~16 cookies
🧾 Ingredients
Dry
- 1 cup oat flour
(blend rolled oats if needed) - ½ cup vanilla protein powder (whey or plant)
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon (optional)
Wet
- 4 oz light cream cheese, softened
- ¼ cup Greek yogurt (plain)
- 1 large egg
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
Mix-ins
- ½ cup chopped pecans
- Optional: ¼ cup white chocolate chips or sugar-free chips
🔪 Instructions
- Preheat oven to 350°F (175°C)
Line a baking sheet with parchment paper. - Mix wet ingredients
- In a bowl, beat cream cheese until smooth.
- Whisk in Greek yogurt, egg, maple syrup, and vanilla.
- Mix dry ingredients
- In another bowl, combine oat flour, protein powder, baking powder, salt, and cinnamon.
- Combine
- Stir dry ingredients into wet until a thick dough forms.
- Fold in chopped pecans (and chips if using).
- Shape
- Scoop dough (about 2 tbsp each) onto baking sheet.
- Flatten slightly (they don’t spread much).
- Bake
- Bake 10–12 minutes, until edges are set and tops look just firm.
- Cool
- Let cool on pan for 5 minutes, then transfer to rack.
💪 Protein & Nutrition (approx. per cookie)
- Protein: ~8–10 g
- Calories: ~120–140
- Balanced carbs & healthy fats
🔥 Tips for Best Texture
- Use full-fat cream cheese for richer cookies
- Don’t overbake — they firm up as they cool
- Chill dough 10 minutes if it feels sticky
🍯 Variations
- Keto-style: almond flour + monk fruit sweetener
- Pumpkin spice: add ¼ cup pumpkin + spice blend
- Maple pecan: use maple extract + maple syrup
- Extra protein: add 1–2 tbsp collagen peptides
