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
