Makes: 16 cookies
Protein: about 4–5 g per cookie, depending on your protein powder
Estimated: about 2 WW Points per cookie — exact Points depend on your brands and your personal WW plan.
WW specifically uses nonfat Greek yogurt and protein powder in several of its high-protein recipes, so those are excellent ingredients for this makeover.
Ingredients
- ½ cup nonfat plain Greek yogurt
- 1½ scoops vanilla whey protein powder
- ½ cup oat flour
(or finely blended old-fashioned oats) - 2 tbsp light butter, softened
- 2–3 tbsp granulated zero-calorie sweetener such as allulose or monk-fruit blend
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp dried cranberries, finely chopped
- 2 tbsp pistachios, finely chopped
- 1–2 tbsp unsweetened almond milk, only if needed
👩🍳 Directions
- Make the dough
Beat the softened light butter, Greek yogurt, sweetener, vanilla, and almond extract until smooth. - Add the dry ingredients
Mix in the protein powder, oat flour, baking powder, and salt. The dough should be thick and moldable, not runny. - Fold in the good stuff
Gently fold in the chopped cranberries and pistachios. - Form the refrigerator cookie log
Place the dough on plastic wrap or parchment. Shape into a log about 1½ inches in diameter. Roll tightly and smooth the outside. - Chill
Refrigerate for at least 2 hours, preferably overnight. You can also freeze it for about 30–45 minutes if you’re impatient. 😊 - Slice
Heat oven to 325°F. Slice into 16 equal rounds. - Bake
Place on a parchment-lined baking sheet and bake for 10–13 minutes. You want the edges just barely golden. Don’t overbake—that’s the secret to keeping them tender. - Cool completely
They’ll firm up considerably as they cool.
⭐ My WW tricks
Want them lower in Points?
- Use 1 tbsp pistachios instead of 2.
- Use 1 tbsp cranberries instead of 2.
- Make 20 smaller cookies instead of 16.
- Choose a protein powder with minimal sugar and fat.
- Use nonfat Greek yogurt. It’s naturally very protein-dense—roughly 17–18 g protein per 170 g serving in USDA-based data.
Want more protein?
Use a protein powder with 25–30 g protein per scoop. You can also increase the protein powder slightly, but add a teaspoon or two of almond milk if the dough becomes too dry.
