Description
Delicious and nutritious no-bake protein cookie dough chocolate yogurt cookies that are completely plant-based and perfect for a healthy treat. These cookies feature a rich chocolate yogurt base combined with protein-packed cookie dough centers, all coated in smooth dairy-free chocolate. Easy to make and freezer-friendly!
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
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
- Ensure the almond butter is well stirred before measuring.
- You can substitute maple syrup with agave nectar or another liquid sweetener of choice.
- For thicker cookie dough, chill it longer before shaping.
- Use mini vegan chocolate chips for the dough to distribute chocolate evenly without overpowering the texture.
- Store the cookies in the freezer and consume within one week for best freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes (including freezing time)
- Category: Dessert
- Method: No-Cook
- Cuisine: Plant-Based
