Protein Cookie Dough Chocolate Yogurt Cookies (No Bake + Plant Based!)
APPROXIMATE MACROS per serving (7 servings)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~237u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~8.9gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~26.2gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~11.6g
Servings 8 servings
Calories 237kcal
Ingredients
- 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 tsp vanilla extract 1/2 tsp sea salt protein chocolate chip cookie dough bites: 2 tbsp almond butter 1-2 tbsp unsweetened dairy-free milk 2 tbsp maple syrup 1/2 tsp vanilla extract 2 tbsp almond flour 1 tbsp oat flour 2 tbsp protein powder (vanilla or unflavored) 1/4 tsp sea salt 1/4 cup mini vegan chocolate chips 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, dairy-free milk, maple syrup, and vanilla extract until smooth. add oat flour, protein powder, and sea salt. mix until a soft dough forms. fold in the mini chocolate chips. roll into 8 small balls and freeze while making the base.
- make the chocolate yogurt base: in a large bowl, mix together the yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. stir until smooth and thick.
- assemble the cookies: scoop the chocolate yogurt mixture into 8 even portions. flatten each portion slightly, place a cookie dough bite in the center, freeze for 45 minutes to set.
- coat in chocolate: melt the dairy-free chocolate chips with the coconut oil until smooth. dip each cookie fully in the melted chocolate or drizzle on top. place back in the freezer for 10 minutes to harden.