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
Scale
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
