Description
These Protein Cookie Dough Chocolate Yogurt Cookies are a delicious and healthy no-bake treat made with rolled oats, plant-based protein powder, peanut butter, maple syrup, and chocolate plant-based yogurt. They combine the indulgence of chocolate chip cookie dough with the benefits of protein and wholesome ingredients, making them perfect for a quick snack or dessert that requires no baking.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/4 cup plant-based protein powder
- 1/4 cup mini chocolate chips
Wet Ingredients
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 1/2 cup chocolate plant-based yogurt
Instructions
- Combine the base ingredients: In a mixing bowl, add the rolled oats, plant-based protein powder, peanut butter, maple syrup, and chocolate plant-based yogurt. Stir the mixture thoroughly until it becomes smooth and all ingredients are fully incorporated.
- Add chocolate chips: Gently fold in the mini chocolate chips to evenly distribute them throughout the dough without breaking them.
- Form the cookies: Using a spoon or a small cookie scoop, portion the dough into individual balls or press each ball slightly to create cookie shapes, depending on your preference.
- Chill the cookies: Place the formed cookies on a parchment-lined tray and refrigerate them for 30 minutes to allow them to firm up and hold their shape.
- Serve and store: Enjoy the cookies chilled straight from the fridge for the best texture, or store them in an airtight container in the refrigerator for later consumption.
Notes
- These cookies require no baking, making them quick and easy to prepare.
- Use firm peanut butter to help the dough hold together better.
- For variation, try swapping chocolate plant-based yogurt with vanilla or plain vegan yogurt plus cocoa powder.
- Store leftovers in the refrigerator for up to 5 days for optimal freshness.
- To make the cookies nut-free, substitute peanut butter with sunflower seed butter.
