Description
These Protein Cookie Dough Chocolate Yogurt Cookies are a delicious and nutritious treat combining wholesome rolled oats, plant-based protein, and creamy chocolate yogurt. Naturally sweetened with maple syrup and studded with mini chocolate chips, they offer a perfect balance of protein and indulgence. No baking required – just mix, chill, and enjoy a healthy cookie dough snack anytime.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/4 cup plant-based protein powder
Wet Ingredients
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 1/2 cup chocolate plant-based yogurt
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Combine Ingredients: In a mixing bowl, combine the rolled oats, plant-based protein powder, peanut butter, maple syrup, and chocolate yogurt. Stir thoroughly until the mixture is smooth and all ingredients are fully incorporated.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough mixture, distributing them evenly throughout.
- Shape the Cookies: Using a spoon or small scoop, portion the dough into balls or press the mixture slightly to form cookie shapes according to your preference.
- Chill to Set: Place the formed cookie dough shapes on a parchment-lined tray and refrigerate for at least 30 minutes until they become firm and hold their shape.
- Serve and Store: Enjoy the cookies straight from the fridge as a snack or store them in an airtight container in the refrigerator for later consumption.
Notes
- These cookies are no-bake and require refrigeration to firm up.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Use vegan chocolate chips to keep the recipe plant-based.
- Adjust sweetness by increasing or decreasing maple syrup according to taste.
- Store cookies refrigerated for up to 5 days for best freshness.
