If you’re craving the comfort of cookie dough paired with a rich chocolatey twist, yet want to keep it healthy and plant based, these Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe hits all the right notes. They beautifully combine creamy dairy-free yogurt with the indulgence of chocolate and the satisfying texture of protein-packed cookie dough bites, all without a single trip to the oven. Perfect for a guilt-free treat or a protein boost, these no-bake cookies are as fun to make as they are to eat.
Ingredients You’ll Need
The magic behind these Protein Cookie Dough Chocolate Yogurt Cookies lies in a few simple but thoughtfully chosen ingredients. Each one plays a pivotal role—from creating rich flavor layers to lending a luxurious texture or wholesome nutrition. Let’s dive into what you’ll need:
- Thick dairy-free yogurt (1 cup): Coconut or almond-based yogurt provides creaminess and a smooth base while keeping it plant based.
- Cocoa powder (1/4 cup): Adds deep chocolate flavor with a natural richness and slight bitterness to balance sweetness.
- Vanilla or chocolate protein powder (1/2 cup + 2 tbsp): Enhances the cookie’s nutritional profile and helps firm up the dough and yogurt mixture.
- Maple syrup (4 tbsp, divided): This natural sweetener brings a delightful warmth and moisture that melds the ingredients beautifully.
- Vanilla extract (1 1/2 tsp, divided): A touch of vanilla amplifies the sweet aromas and brightens the taste overall.
- Sea salt (3/4 tsp, divided): Just a pinch to heighten all the flavors and add a subtle contrast to the sweetness.
- Almond butter (2 tbsp): Contributes healthy fats and a nutty creaminess that complements the dough’s texture.
- Unsweetened dairy-free milk (1-2 tbsp): Helps achieve a smooth, pliable dough without adding extra sweetness.
- Almond flour (2 tbsp) & oat flour (1 tbsp): These flours form the tender, soft base of the cookie dough while keeping things gluten-free.
- Mini vegan chocolate chips (1/4 cup): Tiny bursts of chocolate that surprise you with every bite of cookie dough.
- Dairy-free chocolate chips (3/4 cup): For coating the cookies, delivering a glossy, firm shell with rich chocolate intensity.
- Coconut oil (1 tsp): Ensures a luscious, smooth melt for the chocolate coating.
How to Make Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Step 1: Make the cookie dough
This is where your cookie dreams begin. Whisk together the almond butter, dairy-free milk, maple syrup, and vanilla extract until you have a silky, smooth mixture. Then, fold in the oat flour, protein powder, and a pinch of sea salt to unite everything into a soft, workable dough. Toss in the mini vegan chocolate chips for those irresistible little chocolate surprises. Roll the dough into eight small balls and pop them into the freezer to set while you prepare the yogurt base.
Step 2: Prepare the chocolate yogurt base
In a large mixing bowl, combine the thick dairy-free yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and a dash of sea salt. Stir them all together until smooth, thick, and glossy. This luscious chocolatey base is what makes these cookies truly special—a creamy, protein-packed canvas for the cookie dough centers.
Step 3: Assemble the cookies
Divide the chocolate yogurt mixture evenly into eight portions. Flatten each portion gently on a plate or tray, then place one frozen cookie dough ball right in the center. Enclose it slightly with the yogurt, forming a cookie shape. Freeze the assembled cookies for about 45 minutes, giving them time to set and firm up nicely so they hold their form.
Step 4: Coat in chocolate
Gently melt the dairy-free chocolate chips with the coconut oil until silky smooth—this will give your cookies a divine coating. You can either dip each cookie fully into the melted chocolate for a decadent shell or drizzle some chocolate on top for a pretty finish. Return the cookies to the freezer for another 10 minutes until the chocolate hardens, completing your sumptuous no-bake treat.
How to Serve Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Garnishes
Sprinkle a pinch of flaky sea salt over the chocolate coating right after dipping to highlight the sweetness and add a gourmet touch. For a pop of color and crunch, finely chopped toasted nuts or a dusting of cacao nibs make excellent garnishes. These additions boost both the visual appeal and the flavor depths.
Side Dishes
Serve these Protein Cookie Dough Chocolate Yogurt Cookies alongside a refreshing berry salad or a chilled glass of almond milk to balance richness with fruity brightness. They also pair wonderfully with a light green smoothie or herbal tea, making them an ideal snack or dessert after any meal.
Creative Ways to Present
For a festive occasion, arrange the cookies beautifully on a platter and surround them with fresh berries, mint leaves, or edible flowers for an inviting look. You can also stack two cookies and sandwich a dollop of dairy-free whipped cream between them for a decadent handheld treat. Box these up as thoughtful gifts for friends who appreciate wholesome indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Protein Cookie Dough Chocolate Yogurt Cookies in an airtight container in the freezer to preserve their texture and freshness. They stay deliciously firm and ready to enjoy for up to one week, making them a convenient grab-and-go snack.
Freezing
Freezing is truly a lifesaver for these no-bake cookies. Whether freshly made or leftovers, store them in a single layer on a baking sheet initially, then transfer to a freezer-safe container or bag. This prevents sticking and keeps the cookie dough intact. Thaw briefly before serving for the best texture.
Reheating
These cookies are best enjoyed chilled, so no reheating is necessary. If you prefer them slightly softer, just let them sit at room temperature for 10 to 15 minutes before eating. Avoid microwaving, as the chocolate coating may melt and change the texture.
FAQs
Can I use regular yogurt instead of dairy-free yogurt?
Absolutely! While the original recipe is plant based and dairy free, swapping in your favorite regular yogurt will still yield delicious results, just no longer dairy free. Greek yogurt works particularly well for thickness.
What if I don’t have protein powder on hand?
If protein powder isn’t available, you can omit it, but keep in mind that the cookies won’t be as firm or high in protein. Adding a little extra almond or oat flour can help maintain the dough’s texture.
How do I keep the cookie dough balls from being too sticky?
If your dough feels too sticky to roll easily, pop it back into the fridge to chill for 10 to 15 minutes. You can also lightly dust your hands or rolling surface with a bit of oat flour to make handling simpler.
Can I make these cookies gluten free?
Yes, they are naturally gluten free if you use certified gluten-free oat flour. Just ensure all your other ingredients like protein powder and chocolate chips are labeled gluten free to avoid cross-contamination.
How long do these cookies last once thawed?
Once thawed from the freezer, these cookies are best eaten within 2 to 3 days when stored in the refrigerator. Keeping them chilled maintains their ideal texture and flavor.
Final Thoughts
This Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe is a total game changer if you love wholesome desserts that don’t require baking or compromising on flavor. The harmony of creamy chocolate yogurt and soft cookie dough bites makes every bite a delightful experience. Give it a try—you might just find your new favorite treat to whip up whenever that cookie craving hits.
Print
Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These Protein Cookie Dough Chocolate Yogurt Cookies are a delicious no-bake, plant-based treat combining a rich chocolate yogurt base with soft, protein-packed cookie dough centers, all coated in smooth dairy-free chocolate. Perfect for a healthy snack or dessert, they are easy to prepare and freezer-set for a refreshing indulgence.
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 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, unsweetened 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 vegan chocolate chips. Roll the mixture into 8 small balls and place them in the freezer to chill while preparing the yogurt base.
- Make the chocolate yogurt base: In a large bowl, combine the dairy-free yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. Stir thoroughly until the mixture is smooth and thick.
- Assemble the cookies: Divide the chocolate yogurt mixture evenly into 8 portions. Slightly flatten each portion and place one cookie dough ball in the center. Freeze the assembled cookies for 45 minutes to allow them to set.
- Coat in chocolate: Melt the dairy-free chocolate chips together with coconut oil until smooth using a double boiler or microwave in short bursts. Fully dip each cookie into the melted chocolate or drizzle the chocolate on top as preferred. Return the coated cookies to the freezer for an additional 10 minutes to harden the chocolate shell before serving.
Notes
- Use thick, creamy dairy-free yogurt like coconut or almond based for best texture.
- You can swap maple syrup with agave nectar or another liquid sweetener.
- Protein powders should be plant-based to keep the recipe vegan.
- Freeze time is essential for proper setting and handling of the cookies.
- Store cookies in the freezer for up to 1 week in an airtight container for best freshness.
- If you prefer a crunchier texture, chill the cookie dough longer before assembling.
