Why You’ll Love This Recipe
This recipe is perfect if you’re craving something sweet but want to keep it healthy and plant-based. The no-bake method saves time and effort while ensuring you get a protein boost from both the yogurt base and cookie dough bites. The texture contrast between the creamy yogurt, soft dough, and crisp chocolate coating makes every bite satisfying. Plus, it’s dairy-free, gluten-free, and easy to customize!
ingredients
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
Protein Chocolate Chip Cookie Dough Bites:
2 tbsp almond butter
1-2 tbsp unsweetened dairy-free milk
2 tbsp maple syrup
1/2 tsp vanilla extract
2 tbsp almond flour
1 tbsp oat flour
2 tbsp protein powder (vanilla or unflavored)
1/4 tsp sea salt
1/4 cup mini vegan chocolate chips
Chocolate Coating:
3/4 cup dairy-free chocolate chips
1 tsp coconut oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- 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 into 8 small balls and freeze while preparing the base.
- Make the chocolate yogurt base: In a large bowl, mix together the dairy-free yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. Stir until smooth and thick.
- Assemble the cookies: Scoop the chocolate yogurt mixture into 8 even portions. Flatten each portion slightly and place a cookie dough bite in the center. Freeze for 45 minutes to set.
- Coat in chocolate: Melt dairy-free chocolate chips with coconut oil until smooth. Dip each cookie fully into the melted chocolate or drizzle on top. Place back in the freezer for 10 minutes to harden.
Servings and timing
- Servings: 8 cookies
- Prep time: 15 minutes
- Freeze time: approximately 55 minutes (45 minutes for setting the cookies, 10 minutes for chocolate hardening)
Variations
- Use peanut butter or cashew butter instead of almond butter for different flavor profiles.
- Swap the dairy-free yogurt base for Greek yogurt if you prefer dairy and want extra protein.
- Add chopped nuts or seeds to the cookie dough for extra crunch.
- Use flavored protein powders like mocha or berry to change the taste of the yogurt base.
- For a sweeter coating, mix in a teaspoon of maple syrup or agave when melting the chocolate.
storage/reheating
Store these cookies in an airtight container in the freezer for up to 2 weeks. Because they are no-bake and chilled, it’s best to keep them frozen and enjoy them cold. Let them thaw for a few minutes at room temperature before eating if you prefer a softer texture.
FAQs
Can I use regular yogurt instead of dairy-free yogurt?
Yes, regular Greek or plain yogurt works well if you’re not strictly plant-based. It will add more protein and creaminess.
What type of protein powder is best for this recipe?
A vanilla or chocolate plant-based protein powder works best to complement the flavors, but unflavored protein powder can be used in the cookie dough bites.
Can I make these cookies ahead of time?
Absolutely! They store well in the freezer and are perfect for meal prepping snacks.
How do I keep the cookie dough balls from sticking?
Rolling them in a light dusting of oat or almond flour before freezing helps prevent sticking.
Can I substitute maple syrup with another sweetener?
Yes, you can use agave syrup, brown rice syrup, or even a liquid sweetener like monk fruit syrup.
Is it necessary to freeze the cookies?
Freezing helps set the yogurt base and cookie dough properly, and makes the chocolate coating firm. You can refrigerate but they will be softer and less stable.
Can I add nuts or seeds to the cookie dough?
Yes, chopped nuts or seeds can add extra texture and nutrition.
What if I don’t have oat flour?
You can substitute oat flour with more almond flour or make your own oat flour by grinding rolled oats.
Can I use dark chocolate chips instead of dairy-free chocolate chips?
Yes, if you are not dairy-free, dark chocolate chips are a great alternative.
How long do these cookies last in the fridge?
They are best eaten within 3 days if stored in the refrigerator, but freezing is recommended for longer freshness.
Conclusion
These Protein Cookie Dough Chocolate Yogurt Cookies are a fantastic, wholesome treat that combines indulgent flavors with nourishing ingredients. Easy to make, no-bake, and plant-based, they’re perfect for a quick snack or dessert that fits your healthy lifestyle. Try customizing them with your favorite nut butters or protein powders and enjoy a guilt-free sweet experience any time!
Print
Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!)
- Total Time: 1 hour 10 minutes (including freezing time)
- Yield: 8 cookies
- Diet: Vegan
Description
No-bake, plant-based protein cookie dough chocolate yogurt cookies combining creamy dairy-free yogurt, protein-rich cookie dough bites, and a rich chocolate coating for a nutritious and indulgent snack.
Ingredients
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
2 tbsp almond butter
1–2 tbsp unsweetened dairy-free milk
2 tbsp maple syrup
1/2 tsp vanilla extract
2 tbsp almond flour
1 tbsp oat flour
2 tbsp protein powder (vanilla or unflavored)
1/4 tsp sea salt
1/4 cup mini vegan chocolate chips
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 into 8 small balls and freeze while preparing the base.
- Make the chocolate yogurt base: In a large bowl, mix together the dairy-free yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. Stir until smooth and thick.
- Assemble the cookies: Scoop the chocolate yogurt mixture into 8 even portions. Flatten each portion slightly and place a cookie dough bite in the center. Freeze for 45 minutes to set.
- Coat in chocolate: Melt dairy-free chocolate chips with coconut oil until smooth. Dip each cookie fully into the melted chocolate or drizzle on top. Place back in the freezer for 10 minutes to harden.
Notes
Use peanut butter or cashew butter instead of almond butter for flavor variation.
Swap dairy-free yogurt for Greek yogurt for extra protein (not plant-based).
Add chopped nuts or seeds to cookie dough for crunch.
Try flavored protein powders like mocha or berry for a twist.
For sweeter coating, mix maple syrup or agave into melted chocolate.
Roll cookie dough balls in oat or almond flour before freezing to prevent sticking.
Store cookies in an airtight container in the freezer up to 2 weeks; thaw briefly before eating if desired softer texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Snack, Dessert
- Method: No-Bake, Freezing
- Cuisine: Plant-Based, Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 150-180 kcal
- Sugar: Approx. 6-8g
- Sodium: Approx. 70-90mg
- Fat: Approx. 8-10g
- Saturated Fat: Approx. 3-4g
- Unsaturated Fat: Approx. 4-6g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-18g
- Fiber: Approx. 3-4g
- Protein: Approx. 8-10g
- Cholesterol: 0mg
