Description
These Protein Cookie Dough Chocolate Yogurt Cookies are a deliciously indulgent yet healthy no-bake treat that combines creamy dairy-free chocolate yogurt with rich, protein-packed cookie dough balls. Perfectly suited for plant-based diets, they’re naturally sweetened with maple syrup and feature a decadent chocolate coating, making them a guilt-free snack or dessert option that requires minimal preparation and no oven time.
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 the almond butter, dairy-free milk, maple syrup, and vanilla extract until smooth. Add the oat flour, protein powder, and sea salt, mixing until a soft dough forms. Fold in the mini vegan chocolate chips. Roll the dough into 8 small balls and place them in the freezer while preparing the yogurt base to allow them to firm up.
- 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, thick, and homogeneous.
- Assemble the cookies: Divide the chocolate yogurt base into 8 even portions. Flatten each portion slightly in your hand or on a tray, then place one frozen cookie dough ball in the center. Wrap the yogurt mixture around the dough ball slightly and place the assembled cookies back in the freezer for 45 minutes to fully set.
- Coat in chocolate: Gently melt the dairy-free chocolate chips and coconut oil together until smooth using a double boiler or microwave in short bursts. Either dip each cookie fully into the melted chocolate or drizzle the chocolate over the tops. Return the coated cookies to the freezer for an additional 10 minutes to allow the chocolate to harden before serving.
Notes
- Use thick dairy-free yogurt such as coconut or almond-based for the best texture.
- Protein powder can be vanilla or chocolate flavored based on your preference.
- Freezing times are essential to help the cookies maintain their shape and texture.
- To melt chocolate smoothly, avoid overheating which can cause it to seize.
- These cookies should be stored in the freezer and consumed within a week for optimal freshness.
