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–+ servings
matcha and greens protein cookie stacked

Chewy Matcha Protein Cookies Recipe (Healthy + Easy)

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These matcha greens protein cookies are soft, thick, and bakery-style. They are made with real butter, Greek yogurt or sour cream, vanilla protein powder, greens powder, and instant matcha for a sweet earthy cookie with a protein boost.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 6 large cookies
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 tbsp butter softened
  • 1/4 cup Greek yogurt or sour cream
  • 1/2 cup sugar or sweetener blend
  • 2 whole eggs
  • 1 tsp vanilla extract
  • 1 cups all-purpose flour
  • 1/3 cup vanilla protein powder
  • 1 scoop greens powder
  • 1 packet instant matcha or about 1 to 2 tbsp instant matcha powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Equipment

Mixing Bowl
Mixing Bowl
Hand Mixer
Hand Mixer
Cookie Scoop
Cookie Scoop
Baking Sheet
Baking Sheet
Parchment Paper
Parchment Paper

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Cream the softened butter with the sugar or sweetener blend until smooth.
  3. Mix in the Greek yogurt or sour cream.
  4. Add the eggs and vanilla extract. Mix until combined.
  5. Add the flour, protein powder, greens powder, instant matcha, baking powder, and salt.
  6. Mix until a soft dough forms.
  7. Fold in white chocolate chips, pistachios, or lemon zest if using.
  8. Chill the dough for 20 to 30 minutes if it feels wet or too soft to scoop.
  9. Scoop the dough onto the prepared baking sheet. Make 6 large cookies for a thick bakery-style texture.
  10. Bake for 9 to 11 minutes, or until the edges are set and the tops look just cooked through.
  11. Let the cookies cool on the pan for at least 10 minutes before moving. They will firm up as they cool.

Nutrition

Calories: 330kcalCarbohydrates: 39gProtein: 11gFat: 14g

Notes

Matcha Greens Protein Cookies Tips & Expert Strategy

TEXTURE NOTE: These should be soft and chewy, not cakey. Let them cool completely on the hot pan so the center can set properly without drying out the edges.
SUBSTITUTION WARNING: Swapping the butter for applesauce or using 100% whey protein will make the final texture drier, tougher, and significantly more chalky.
BETTER LATER NOTE: These cookies actually firm up and improve after sitting in an airtight container for a few hours, as the moisture from the yogurt redistributes through the flour and protein.
SERVING TIP: Warm the cookie in the microwave for about 5 to 10 seconds right before serving if you prefer an ultra-soft, fresh-from-the-oven center.

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