If you’ve ever wished your favorite cookie dough could be transformed into a wholesome treat you don’t have to bake – with a creamy, chocolatey swirl on top – then these Yogurt Cookies (No Bake + Plant Based!) will absolutely thrill you. Imagine a soft cookie base loaded with rich flavor, layered with a fudge-like yogurt topping, and all of it made with plant-based, better-for-you ingredients. These are the cookies you’ll want to make on repeat, perfect for busy weeks, after-school snacks, or simply those moments when you deserve a little something sweet (without turning on the oven!).
Ingredients You’ll Need
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Cookie Dough:
- 1 cup oat flour
- 1/2 cup vanilla plant-based protein powder
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup dairy-free chocolate chips
Yogurt Layer:
- 1/2 cup dairy-free yogurt
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
How to Make Yogurt Cookies (No Bake + Plant Based!)
Step 1: Mix Your Dry Ingredients
Start by grabbing a medium mixing bowl and stirring together your oat flour and vanilla protein powder. This simple step ensures an even cookie dough base before the wet ingredients come into play, which makes mixing so much easier and keeps the texture perfect.
Step 2: Stir in the Wet Ingredients
Add almond butter, maple syrup, almond milk, and vanilla extract right into the bowl. Stir everything together until you see the dough come together; you want a thick, slightly sticky dough that still holds its shape. Adjust the almond milk if needed – your goal is a cookie dough consistency, not batter!
Step 3: Fold in the Chocolate Chips
Once your dough is gorgeous and uniform, gently fold in the dairy-free chocolate chips. This is where the magic happens! You’ll get little chocolatey pops in every bite, just like everyone’s favorite cookie dough.
Step 4: Shape the Cookies
Using a tablespoon, scoop out portions of dough and roll them between your palms. Place each one onto a parchment-lined baking sheet. Flatten slightly with your fingers to create a classic cookie shape. If you want more cookies or smaller snacks, just adjust the size accordingly!
Step 5: Prepare the Chocolate Yogurt Topping
In a separate bowl, whisk together the dairy-free yogurt, cocoa powder, and a touch of maple syrup. The result should be smooth and creamy, with a deep chocolate color and a perfectly balanced sweet-tangy bite.
Step 6: Top and Chill
Spoon a dollop of the chocolate yogurt mixture onto each cookie and gently spread it to cover the top. This step takes the flavor and texture to another level. Pop the baking sheet of cookies into the refrigerator and chill for at least 30 minutes to let everything firm up. The wait is the hardest part but absolutely worth it!
How to Serve Yogurt Cookies (No Bake + Plant Based!)
Garnishes
Yogurt Cookies (No Bake + Plant Based!) are a blank canvas for fun garnishes! Sprinkle a few extra mini chocolate chips or a dusting of finely chopped nuts on top for crunch. Shaved dark chocolate, a pinch of flaky sea salt, or a few fresh berries can add a pop of color and flavor.
Side Dishes
Pair these cookies with fresh fruit like sliced strawberries, banana coins, or a little fruit salad for a refreshing contrast. For a more decadent dessert platter, serve them with a glass of iced cold almond milk or a dairy-free latte.
Creative Ways to Present
Give your Yogurt Cookies (No Bake + Plant Based!) a café-worthy touch by stacking them in glass jars, presenting them on a wooden board with a little bowl of melted chocolate for dipping, or serving them in cupcake liners for an elegant twist at parties.
Make Ahead and Storage
Storing Leftovers
Once chilled and set, these cookies keep beautifully in an airtight container in the refrigerator for up to five days. The chocolate yogurt topping stays creamy, and the cookie base remains perfectly chewy and tender.
Freezing
If you want to make a bigger batch, you can freeze these cookies! Lay them out on a tray to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to a month and taste just as fantastic once thawed.
Reheating
These are meant to be enjoyed chilled, but if you want to take the chill off, just let them come up to room temperature for 10–15 minutes. Avoid microwaving, as it can melt the topping and affect the texture of the dough.
FAQs
Can I use a different nut butter or make it nut-free?
Absolutely! Sunflower seed butter or tahini works well if you’d like a nut-free version; just be sure to use one that is creamy for best results.
What type Dessert, Snack
Any vanilla-flavored vegan protein powder should work, whether it’s pea, soy, or a blend. Each one gives a slightly different texture, but they all play well in these Yogurt Cookies (No Bake + Plant Based!).
Can I replace maple syrup with another sweetener?
Agave syrup or date syrup are both good substitutes for maple syrup, though the flavor will change slightly. Avoid granulated sugars, which won’t provide the same moisture or binding power.
Do these taste like real cookie dough?
So much yes! The combination of almond butter, oat flour, and chocolate chips creates a cookie dough flavor and soft texture, especially satisfying for anyone who loves to sneak cookie dough bites.
Can kids help make this recipe?
Definitely! This is a fun and mess-friendly recipe for kids, who can mix, scoop, top, and taste along the way. They’ll especially love spreading the chocolate yogurt topping on their own cookies.
Final Thoughts
Yogurt Cookies (No Bake + Plant Based!) are the kind of treat that make snack time feel special, but come together with effortless simplicity. Whether you’re making them for a crowd or just for yourself, these chewy, chocolatey cookies are sure to win everyone over. Don’t wait for a special occasion – treat yourself and see just how crave-worthy a plant-based cookie can be!
Print
Yogurt Cookies (No Bake + Plant Based!) Recipe
- Total Time: 15 minutes plus chilling time
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Indulge in these Protein Cookie Dough Chocolate Yogurt Cookies for a guilt-free treat that’s both delicious and satisfying. These no-bake cookies are plant-based, packed with protein, and bursting with chocolatey goodness. The combination of cookie dough, chocolate chips, and a creamy yogurt topping creates a delightful dessert or snack.
Ingredients
Cookie Dough:
- 1 cup oat flour
- 1/2 cup vanilla plant-based protein powder
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup dairy-free chocolate chips
Yogurt Layer:
- 1/2 cup dairy-free yogurt
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
Instructions
- Cookie Dough: In a medium bowl, mix oat flour and protein powder. Add almond butter, maple syrup, almond milk, and vanilla, stirring until a thick dough forms. Fold in chocolate chips.
- Assembly: Scoop tablespoon-sized portions of dough and flatten slightly into cookie shapes on a parchment-lined baking sheet.
- Yogurt Layer: In a separate bowl, whisk dairy-free yogurt, cocoa powder, and maple syrup until smooth. Spoon a small dollop of the chocolate yogurt mixture onto each cookie and spread gently.
- Chill: Chill cookies in the refrigerator for at least 30 minutes before serving.
Notes
- For extra crunch, stir chopped nuts into the dough.
- These cookies store well in the fridge for up to 5 days or can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
