Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
If you have been dreaming of a dessert that perfectly combines indulgent chocolate flavor, creamy texture, and wholesome plant-based ingredients, you are in for a treat. The Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe offers a delightful balance of rich chocolate and soft cookie dough, all wrapped up in a no-bake, protein-packed delight. These cookies are not only incredibly satisfying but also easy to make and completely dairy-free, making them a fantastic option for guilt-free snacking or an impressive treat to share with friends and family.
Ingredients You’ll Need
Gathering simple yet purposeful ingredients is key to the magic behind these cookies. Each element plays a vital role, whether it’s enhancing the creamy texture, boosting protein content, or adding just the right amount of sweetness to the mix.
- 1 cup thick dairy-free yogurt (coconut or almond-based): Provides a creamy, tangy base and keeps the recipe plant-based.
- 1/4 cup cocoa powder: Adds deep chocolate flavor and richness without overpowering sweetness.
- 1/2 cup vanilla or chocolate protein powder: Packs in protein and helps create a satisfying texture.
- 2 tbsp maple syrup: Natural sweetness that complements the chocolate and yogurt perfectly.
- 1 tsp vanilla extract: Enhances all the other flavors with a warm, aromatic touch.
- 1/2 tsp sea salt: Balances sweetness and intensifies the chocolate taste.
- 2 tbsp almond butter: Adds creaminess and a subtle nutty flavor that enriches the cookie dough.
- 1-2 tbsp unsweetened dairy-free milk: Adjusts the dough consistency for a soft, pliable texture.
- 2 tbsp almond flour: Supports the dough’s structure while keeping it light and tender.
- 1 tbsp oat flour: Provides a gentle chew and wholesome feel to the cookie bites.
- 2 tbsp protein powder (vanilla or unflavored): Further boosts the protein and firmness of the dough.
- 1/4 tsp sea salt: Just a touch in the dough to enhance all flavors.
- 1/4 cup mini vegan chocolate chips: Sprinkle throughout the dough for little bursts of melty chocolate delight.
- 3/4 cup dairy-free chocolate chips: For the luscious chocolate coating on the outside.
- 1 tsp coconut oil: Helps melt and smooth the chocolate coating for a glossy finish.
How to Make Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Step 1: Make the Cookie Dough Bites
Begin by whisking together almond butter, unsweetened dairy-free milk, maple syrup, and vanilla extract in a bowl until you achieve a smooth, creamy consistency. Gradually add oat flour, protein powder, and sea salt, stirring until the mixture forms a soft and pliable dough. Gently fold in the mini vegan chocolate chips to distribute little pockets of melted chocolate throughout every bite. Roll the dough into 8 small, bite-sized balls and place them in the freezer. This chilling step is crucial so that the cookie dough bites hold their shape when combined with the yogurt base.
Step 2: Prepare the Chocolate Yogurt Base
While your cookie dough bites are chilling, whisk together the dairy-free yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt in a large bowl. Stir thoroughly until the mixture is smooth, thick, and luxuriously chocolatey. This rich, creamy base will hold your cookie dough bites perfectly and create a beautiful contrast in both flavor and texture.
Step 3: Assemble Your Cookies
Scoop the chocolate yogurt mixture into 8 even portions onto a lined tray or plate. Slightly flatten each portion to create a little well in the center where you will nestle a frozen cookie dough ball. Gently press the dough ball into the yogurt so it stays centered. Pop the assembled cookies in the freezer for about 45 minutes. This allows the base to firm up and makes the cookies easier to coat with chocolate.
Step 4: Coat in Chocolate
Finally, melt the dairy-free chocolate chips together with the coconut oil in a heatproof bowl, using a gentle double boiler or microwave in short bursts. Stir until silky smooth. You can choose to fully dip each cookie into the chocolate coating for a decadent shell or simply drizzle the chocolate on top for a lighter touch. Place the cookies back in the freezer for 10 minutes to allow the chocolate to harden and set beautifully.
How to Serve Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Garnishes
To elevate these cookies, sprinkle some crushed toasted almonds or a dusting of cocoa powder on top just before serving. Fresh berries like raspberries or sliced strawberries make fantastic garnishes, adding a bright, fruity contrast to the rich chocolate and cookie dough flavors. For a little extra flair, a light drizzle of warmed maple syrup or coconut cream beautifully complements these treats.
Side Dishes
These cookies shine as a standalone snack but pair wonderfully with a cold glass of almond milk, a cup of your favorite plant-based coffee latte, or a refreshing matcha tea. Their protein content and satisfying texture make them a perfect post-workout treat or an energizing afternoon pick-me-up alongside these beverages.
Creative Ways to Present
Bring some fun to your dessert table by serving these cookies on a platter lined with fresh mint leaves and colorful edible flowers. For a playful twist, assemble mini dessert cups with layers of crushed cookies, dollops of the chocolate yogurt base, and a cookie dough ball on top. They also make fantastic gifts when packaged in clear boxes tied with rustic twine, ready to wow friends and family with your plant-based baking skills.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe in an airtight container in the freezer. Because of their no-bake yogurt base, storage in the fridge might soften the chocolate coating, so freezing ensures they stay firm and fresh. When you want a treat, just let them sit at room temperature for a few minutes before enjoying.
Freezing
This recipe is perfect for preparing in advance. After assembling and coating your cookies, freeze them individually on a baking sheet before transferring to a container. This prevents them from sticking together and allows you to grab a delicious, healthy snack anytime you want. The freezing process keeps the flavors locked in and the texture intact.
Reheating
Since these cookies are best enjoyed cold due to their creamy yogurt and chocolate coating, reheating is not recommended. Instead, let frozen cookies thaw slightly at room temperature for about 5 to 10 minutes if you prefer a softer bite. This way, the chocolate softens without melting completely, keeping the perfect texture.
FAQs
Can I substitute the protein powder with something else?
Absolutely! While protein powder gives these cookies their namesake protein boost, you can replace it with additional oat flour or ground flaxseed for a fiber-packed alternative, though this will change the texture and protein content slightly.
Is it possible to make these cookies without a freezer?
Because the yogurt base needs to firm up and the chocolate coating requires cooling to set, a freezer is highly recommended. However, if you have a very cold refrigerator, you might be able to chill them overnight, though the texture might differ a bit.
Can I use regular dairy yogurt instead of dairy-free?
Yes! If you are not restricted to plant-based ingredients, any thick yogurt works well, though the recipe was designed to be dairy-free and plant-based to accommodate more dietary preferences and allergies.
How can I make these cookies less sweet?
To reduce sweetness, simply cut back on the maple syrup amounts in both the cookie dough and yogurt base. You might also choose unsweetened protein powder to further control sugar levels.
Are these cookies suitable for kids?
Definitely! These cookies are a fun, protein-packed treat suitable for children, especially those who enjoy chocolate and creamy desserts. Just keep portion sizes in mind, as they are quite rich and filling.
Final Thoughts
I can’t recommend the Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe enough to anyone looking to combine healthful ingredients with luscious, indulgent flavors. These no-bake delights are incredibly satisfying, easy to whip up, and perfect for all occasions. Whether you’re craving a healthier dessert or need a make-ahead snack that packs a protein punch, this recipe is a genuine winner. Give it a try and watch how quickly these cookies become a beloved staple in your kitchen!
Print
Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
These Protein Cookie Dough Chocolate Yogurt Cookies are a delightful no-bake, plant-based treat combining thick dairy-free yogurt with a rich protein-packed cookie dough center. Coated in melted vegan chocolate, they offer a creamy, chocolaty indulgence perfect for a healthy snack or dessert.
Ingredients
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 almond butter, dairy-free milk, maple syrup, and vanilla extract until smooth and creamy. Add oat flour, protein powder, and sea salt, mixing thoroughly until a soft dough forms. Gently fold in the mini vegan chocolate chips. Roll the mixture into 8 small balls and place them in the freezer to set while you prepare the yogurt base.
- Make the chocolate yogurt base: In a large bowl, combine thick dairy-free yogurt with cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. Stir the ingredients until the mixture is smooth, thick, and evenly blended to create a rich chocolate yogurt.
- Assemble the cookies: Divide the chocolate yogurt mixture into 8 equal portions. Flatten each portion slightly with your hands or a spatula. Place one frozen cookie dough ball into the center of each portion, enclosing it partially or fully. Place the assembled cookies back in the freezer and allow them to set for 45 minutes, solidifying the shape.
- Coat in chocolate: Melt the dairy-free chocolate chips and coconut oil together gently using a double boiler or microwave in short bursts, stirring until fully smooth. Dip each set cookie fully into the melted chocolate or drizzle chocolate over them as preferred. Return the coated cookies to the freezer for an additional 10 minutes to allow the chocolate shell to harden before serving.
Notes
- Use thick coconut or almond-based yogurt for best texture and flavor.
- Adjust sweetness by modifying maple syrup amount to taste.
- Keep cookies frozen until ready to serve to maintain shape and texture.
- Use high-quality dairy-free chocolate chips for a smooth coating.
- Store cookies in an airtight container in the freezer for up to one week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Plant-Based
