Description
These Protein Cookie Dough Chocolate Yogurt Cookies combine creamy dairy-free chocolate yogurt with soft, protein-packed cookie dough centers, coated in rich vegan chocolate. A no-bake, plant-based dessert that’s perfect for a healthy treat or post-workout snack, offering a delightful blend of textures and flavors in every bite.
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, unsweetened dairy-free milk, maple syrup, and vanilla extract until the mixture is smooth and creamy. Add the oat flour, protein powder, and sea salt, then mix until a soft dough forms. Gently fold in the mini vegan chocolate chips. Roll the dough into 8 small balls and place them in the freezer to chill while you prepare the chocolate yogurt base.
- Make the chocolate yogurt base: In a large mixing bowl, combine the thick dairy-free yogurt, cocoa powder, vanilla or chocolate protein powder, maple syrup, vanilla extract, and sea salt. Stir thoroughly until the mixture is smooth, creamy, and thick.
- Assemble the cookies: Divide the chocolate yogurt mixture into 8 even portions. Flatten each portion slightly in your hand or on a prepared plate, then place one cookie dough ball in the center of each. Carefully shape the yogurt around the dough to form cookie shapes with the dough in the core. Place assembled cookies in the freezer for 45 minutes to firm up.
- Coat in chocolate: Melt the dairy-free chocolate chips together with the coconut oil in a double boiler or microwave until smooth. Dip each frozen cookie fully into the melted chocolate or drizzle the chocolate over the top to coat. Return the coated cookies to the freezer for 10 minutes to allow the chocolate to harden before serving.
Notes
- Use a thick dairy-free yogurt like coconut or almond to ensure the base sets properly.
- If the cookie dough is too soft, add a little more oat flour to achieve a firm consistency.
- Freeze the cookies well before dipping to prevent them from breaking apart in the chocolate.
- Store the cookies in the freezer and consume within one week for optimal freshness.
- You can substitute almond butter with any other nut or seed butter of your choice.
