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
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 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
