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
Scale
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
