If you’re craving a treat that’s indulgent yet nourishing, the Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe is exactly what you need. These cookies combine creamy, fudgy chocolate yogurt with pockets of luscious, protein-packed cookie dough—all without firing up the oven. Perfectly plant based and naturally sweetened, they deliver a satisfying balance of flavors and textures that will keep you coming back for more. Whether you’re after a post-workout snack or a delightful dessert, this recipe is an absolute gem to add to your repertoire.
Ingredients You’ll Need
Gathering these simple yet powerful ingredients is the first step towards creating a cookie that’s as nutritious as it is delicious. Each component plays a crucial role, from the creamy base to the rich chocolate coating, ensuring a perfect harmony in every bite.
- 1 cup thick dairy-free yogurt (coconut or almond-based): Provides a creamy, tangy foundation that keeps these cookies dairy-free and rich.
- 1/4 cup cocoa powder: Adds deep chocolate flavor that’s rich and slightly bitter to balance the sweetness.
- 1/2 cup vanilla or chocolate protein powder: Boosts the protein content and adds subtle sweetness and flavor.
- 2 tbsp maple syrup: Natural sweetener that gives just the right touch of sweetness and helps with texture.
- 1 tsp vanilla extract: Enhances overall flavor with warm, aromatic notes.
- 1/2 tsp sea salt: Accentuates the sweetness and chocolate flavors, creating a well-rounded taste.
- 2 tbsp almond butter: Brings a nutty richness and helps bind the cookie dough together.
- 1-2 tbsp unsweetened dairy-free milk: Adjusts dough consistency perfectly without adding extra sugar.
- 2 tbsp almond flour: Adds a subtle nutty texture while keeping the dough light.
- 1 tbsp oat flour: Gives structure and soft chewiness to the cookie dough.
- 2 tbsp protein powder (vanilla or unflavored): Further enriches the cookie dough’s protein content.
- 1/4 tsp sea salt: Balances the dough flavors and intensifies sweetness.
- 1/4 cup mini vegan chocolate chips: Mini pockets of melty chocolate delight nestled in the dough.
- 3/4 cup dairy-free chocolate chips: For coating the cookies with a glossy, irresistible chocolate shell.
- 1 tsp coconut oil: Helps melt and smooth the chocolate for an even coating.
How to Make Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Step 1: Prepare the Cookie Dough
Start by blending the almond butter, unsweetened dairy-free milk, maple syrup, and vanilla extract until smooth and creamy. This mixture forms the base of your cookie dough, offering a lovely nuttiness and moisture. Then, stir in the oat flour, protein powder, and sea salt to form a soft, manageable dough. Gently fold in the mini vegan chocolate chips—they will add little bursts of sweetness and melty texture that make every bite exciting. Finally, roll this dough into 8 small balls and pop them into the freezer to chill while you move on to the next step.
Step 2: Make the Chocolate Yogurt Base
In a large bowl, combine your thick dairy-free yogurt with cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. Whisk it all together until the mixture is smooth, thick, and luxuriously chocolatey. This yogurt base is where the creamy magic happens, giving each cookie that velvety texture and rich flavor that perfectly complements the cookie dough centers.
Step 3: Assemble the Cookies
Scoop the chocolate yogurt mixture evenly into 8 portions. Flatten each scoop slightly with the back of a spoon or your fingers—create little wells in the centers. Nestle one frozen cookie dough ball into each well, enclosing it gently with the chocolate yogurt. Pop the assembled cookies into the freezer for around 45 minutes so the filling sets—this step is crucial for holding their shape and giving you that delightful contrast between creamy and chewy.
Step 4: Coat in Chocolate
Melt the dairy-free chocolate chips together with coconut oil until you have a smooth, glossy liquid. You can either dip each cookie individually to get a fully coated shell or drizzle the chocolate over the top for a more rustic look. Once coated, place the cookies back in the freezer for about 10 minutes to let the chocolate harden. This final step adds a satisfying crunch and rich chocolate finish to your creation.
How to Serve Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
Garnishes
Sprinkle a pinch of flaky sea salt or finely chopped toasted almonds on top right after you’re done coating for a delightful contrast. A light dusting of cocoa powder or a drizzle of extra maple syrup can also jazz things up visually and flavor-wise.
Side Dishes
These cookies are the perfect sweet companion to a warm cup of herbal tea or a frothy almond milk latte. For a heartier snack, enjoy them alongside fresh berries or a bowl of your favorite plant based yogurt to enhance the creamy texture.
Creative Ways to Present
Serve these cookies on a bed of crushed nuts or shredded coconut for an eye-catching platter. You can also stack them with parchment paper in between to create layered cookie dough sandwich towers—perfect for parties or gifting!
Make Ahead and Storage
Storing Leftovers
Keep any extra Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe in an airtight container in the fridge. They stay fresh and tasty for up to 4 days, offering a quick grab-and-go snack anytime you need one.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe container or bag. They can be stored for up to 2 months and make an amazing frozen treat straight from the freezer.
Reheating
Since these are no bake and best enjoyed chilled or frozen, no reheating is necessary. If you prefer them less cold, simply let them sit at room temperature for 5 to 10 minutes before enjoying.
FAQs
Can I use other nut butters instead of almond butter?
Absolutely! Cashew or peanut butter can be great substitutes. Just keep in mind that different nut butters will slightly alter the flavor profile and texture.
Is this recipe suitable for people with gluten intolerance?
Yes, it is. The recipe uses oat and almond flours, which are naturally gluten-free, but be sure your oat flour is certified gluten-free if this is a concern.
What kind of protein powder works best?
Plant-based protein powders like pea, hemp, or brown rice protein work wonderfully here. Choose vanilla or chocolate flavors to complement the recipe, or unflavored if you prefer to keep it subtle.
Can I make this recipe sugar-free?
You can reduce or omit the maple syrup, but remember it also contributes to texture and moisture. Try using natural sweeteners like stevia or erythritol with caution and adjust quantities to taste.
How long does it take to set in the freezer?
The initial freeze after assembly takes about 45 minutes to an hour to properly set. The final chocolate coating hardens in approximately 10 minutes. Patience here ensures the perfect texture.
Final Thoughts
This Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe has quickly become one of my absolute favorites, and I’m confident you’ll love it too. It brings together wholesome ingredients without sacrificing any of that sweet, indulgent satisfaction we crave. Give these cookies a try and watch how effortlessly they become a staple in your snack lineup—trust me, your taste buds will thank you for it!
Print
Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
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
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.
