Description

Delicious and healthy Protein Cookie Dough Chocolate Yogurt Cookies that are no-bake and plant-based. These cookies combine rich dairy-free chocolate yogurt with protein-packed cookie dough centers, all coated in smooth dairy-free chocolate. Perfect for a nutritious snack or dessert, made without baking and easily prepared in under an hour and a half.

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

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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 vegan chocolate chips. Roll the dough into 8 small balls and freeze them while preparing the chocolate 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 into 8 even portions. Flatten each portion slightly on a tray or plate and place one cookie dough ball in the center of each. Freeze the assembled cookies for 45 minutes to set firmly.
Coat in chocolate: Melt the dairy-free chocolate chips with the coconut oil in a microwave-safe bowl or using a double boiler until smooth. Dip each frozen cookie completely into the melted chocolate or drizzle the chocolate over the cookies. Place the coated cookies back into the freezer for 10 minutes to harden before serving.

Notes

Use thick, creamy dairy-free yogurt for the best texture in the chocolate base.
If you prefer sweeter cookies, adjust the maple syrup amount slightly to taste.
For extra crunch, you can substitute almond flour for oat flour in the cookie dough.
Keep the cookies stored in the freezer until ready to serve to maintain their shape and texture.
These cookies are ideal for a plant-based, protein-enriched snack or dessert.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Vegan