If you’re craving a dessert that feels indulgent yet fuels your body, you have to try the Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe. This delightful treat combines creamy, rich chocolate yogurt with little bites of luscious cookie dough, all wrapped in a smooth chocolate coating. Best of all, it’s completely plant-based and requires no baking, making it perfect for a quick, wholesome snack or impressive dessert that everyone will adore.
Ingredients You’ll Need
Whipping up these cookies is refreshingly simple, thanks to a handful of wholesome ingredients that blend perfectly to create incredible flavors and textures. Each component plays a crucial role in balancing creamy, sweet, and chocolatey notes while ensuring a satisfying protein boost.
- Thick dairy-free yogurt (1 cup): Using coconut or almond-based yogurt lends creaminess and tang to the chocolate base without dairy.
- Cocoa powder (1/4 cup): Delivers rich, chocolate intensity that elevates every bite.
- Vanilla or chocolate protein powder (1/2 cup + 2 tbsp): Adds a protein punch and helps thicken the mixtures for perfect texture.
- Maple syrup (4 tbsp total): Natural sweetness that pairs beautifully with chocolate and nutty flavors.
- Vanilla extract (1 1/2 tsp): Enhances the overall aroma and deepens the flavor profile.
- Sea salt (3/4 tsp total): A pinch of salt balances sweetness and brings out chocolate nuances.
- Almond butter (2 tbsp): Provides rich, nutty flavor and creamy texture to the cookie dough.
- Unsweetened dairy-free milk (1-2 tbsp): Adjusts dough consistency for easy shaping.
- Almond flour (2 tbsp): Gives the cookie dough a tender crumb without gluten.
- Oat flour (1 tbsp): Adds body and a subtle wholesome touch.
- Mini vegan chocolate chips (1/4 cup): Little pockets of melty chocolate in the cookie dough bites.
- Dairy-free chocolate chips (3/4 cup): For coating the cookies, bringing that irresistible glossy, hard chocolate finish.
- Coconut oil (1 tsp): Helps melt and smooth the chocolate for easy dipping or drizzling.
How to Make Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Step 1: Prepare the Cookie Dough Bites
Start by forming the cookie dough bites that will be the delicious centers of your cookies. Whisk together almond butter, dairy-free milk, maple syrup, and vanilla extract until silky smooth—this creates a velvety base. Then, add oat flour, protein powder, and sea salt, stirring to bring a soft dough together that’s easy to shape. Gently fold in mini chocolate chips for those surprise bursts of melty chocolate. Roll this mixture into eight small balls and pop them in the freezer so they firm up, ready to be wrapped in luscious chocolate yogurt.
Step 2: Make the Chocolate Yogurt Base
While your cookie dough bites chill, it’s time to prepare the sumptuous chocolate yogurt layer. In a large bowl, mix the thick dairy-free yogurt with cocoa powder, protein powder, maple syrup, vanilla extract, and a pinch of sea salt. Stir everything thoroughly until it’s silky smooth and thick—this creamy mixture will lend the perfect chocolate foundation with an added dose of protein and tangy depth from the yogurt.
Step 3: Assemble the Cookies
Now comes the fun part: combining these two fabulous elements. Scoop the chocolate yogurt mixture into eight equal portions and flatten each slightly, creating little chocolate platforms. Nestle one frozen cookie dough ball in the center of each portion. This assembly then goes back into the freezer for about 45 minutes, allowing everything to firm up and marry into the perfect bite-sized cookie experience.
Step 4: Coat with Chocolate
To finish, melt the dairy-free chocolate chips together with a touch of coconut oil until glossy and smooth. You can either dip each cookie completely into the melted chocolate or drizzle it on top for a decorative touch. After coating, place the cookies back in the freezer for 10 minutes so the chocolate sets with a satisfyingly crisp shell. These final steps elevate the cookies into a truly decadent yet health-conscious treat.
How to Serve Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Garnishes
Sprinkle a light dusting of cocoa powder or crushed nuts on top of the chocolate coating for an elegant, textured finish. A few flakes of sea salt can also add a delightful contrast and enhance the chocolate’s richness.
Side Dishes
These cookies pair wonderfully with fresh berries or a crisp, refreshing salad of mint and citrus to balance their creamy indulgence. For a more brunch-style spread, serve alongside a smoothie bowl or dairy-free cappuccino.
Creative Ways to Present
Try stacking these cookies on a pretty platter dusted with cocoa powder for a party dessert. Or place on a stick as cookie pops, dipping the ends in sprinkles for a playful twist that kids and adults alike will love. They also make fabulous toppings for plant-based ice cream or pudding bowls.
Make Ahead and Storage
Storing Leftovers
Keep leftover Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe in an airtight container in the freezer for up to two weeks. This maintains their texture and flavor beautifully while keeping the yogurt component perfectly fresh.
Freezing
These cookies freeze excellently, making them a convenient grab-and-go snack whenever a sweet tooth strikes. Simply lay them on a tray to freeze individually before transferring to a container, preventing them from sticking together.
Reheating
No reheating needed here—just let the cookies sit out for about 5 minutes at room temperature for the perfect soft consistency before enjoying. Avoid microwaving as it can affect the yogurt’s texture and melt the chocolate coating prematurely.
FAQs
Can I use a different type of protein powder?
Absolutely! You can swap in any plant-based protein powder you like, such as pea, rice, or hemp protein. Just ensure the flavor complements the chocolate—vanilla or chocolate varieties work best.
What if I don’t have dairy-free yogurt?
You can try using a thick, plain plant-based yogurt alternative that you love. Coconut or almond-based yogurts tend to give the creamiest texture and best flavor for these cookies.
Are these cookies suitable for kids?
Yes! These cookies are a fantastic, healthier alternative to traditional desserts with their natural sweetness and good fats. Plus, the cookie dough bites are soft and easy to chew, making them kid-friendly.
Can I make these cookies without chocolate coating?
Definitely, the chocolate coating adds a special touch but isn’t mandatory. You can enjoy them as is or sprinkle extra mini chocolate chips on top before freezing for some flair.
How long do these cookies take to set?
Allow about 45 minutes in the freezer for the assembled cookies to set properly and an additional 10 minutes for the chocolate coating to harden, ensuring perfect texture throughout.
Final Thoughts
I cannot recommend this Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe enough if you want a satisfying treat that feels like a guilty pleasure without any guilt. It’s simple to make, nourishing, and utterly delicious with its creamy layers and chocolatey goodness. Give it a try and watch these cookies become your new favorite snack for anytime indulgence!
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Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Delicious and healthy Protein Cookie Dough Chocolate Yogurt Cookies that are no-bake and plant-based. These cookies combine creamy dairy-free chocolate yogurt with protein-packed cookie dough bites, all coated in rich vegan chocolate for a satisfying treat that’s perfect for a quick snack or dessert.
Ingredients
Cookie Dough
- 2 tbsp almond butter
- 1–2 tbsp unsweetened dairy-free milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp oat flour
- 2 tbsp protein powder (vanilla or unflavored)
- 1/4 tsp sea salt
- 1/4 cup mini vegan chocolate chips
Chocolate Yogurt Base
- 1 cup thick dairy-free yogurt (coconut or almond-based)
- 1/4 cup cocoa powder
- 1/2 cup vanilla or chocolate protein powder
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
Chocolate Coating
- 3/4 cup dairy-free chocolate chips
- 1 tsp coconut oil
Instructions
- Make the cookie dough: In a bowl, whisk together almond butter, dairy-free milk, maple syrup, and vanilla extract until smooth. Add oat flour, protein powder, and sea salt; mix until a soft dough forms. Fold in mini chocolate chips. Roll the dough into 8 small balls and freeze while preparing the base.
- Make the chocolate yogurt base: In a large bowl, mix together the thick dairy-free yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. Stir until the mixture is smooth and thick, creating a creamy chocolate yogurt base.
- Assemble the cookies: Scoop the chocolate yogurt mixture into 8 even portions on a tray. Flatten each portion slightly and place a cookie dough ball in the center. Freeze the assembled cookies for 45 minutes to allow them to set firmly.
- Coat in chocolate: Melt the dairy-free chocolate chips together with the coconut oil over a double boiler or in short bursts in the microwave until smooth. Dip each frozen cookie fully into the melted chocolate or drizzle the chocolate over the top. Place the coated cookies back in the freezer for 10 minutes to harden the chocolate coating.
Notes
- Use thick dairy-free yogurt for best texture, such as coconut or almond-based yogurt.
- You can substitute maple syrup with agave or another liquid sweetener of choice.
- Protein powder flavor can be vanilla or chocolate depending on your preference.
- Ensure the cookie dough balls are well frozen before assembling and coating to help maintain shape.
- Store the finished cookies in the freezer and allow to thaw slightly before eating for best flavor and texture.
- These cookies are great for a high-protein snack or post-workout treat.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Plant-Based, Vegan
