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
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 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.
