Description
These Protein Cookie Dough Chocolate Yogurt Cookies are a delicious and healthy no-bake treat combining rolled oats, plant-based protein powder, peanut butter, maple syrup, and chocolate yogurt. Packed with protein and flavor, they are perfect for a quick snack or dessert and require no cooking, just refrigeration to set.
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 Ingredients: In a mixing bowl, combine the rolled oats, plant-based protein powder, peanut butter, maple syrup, and chocolate yogurt. Stir until the mixture is smooth and fully incorporated.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough mixture, ensuring they are evenly distributed.
- Shape Cookies: Use a spoon or small scoop to portion the dough into balls or press slightly to form cookie shapes according to your preference.
- Refrigerate: Place the shaped cookies on a parchment-lined tray and refrigerate for 30 minutes to allow them to firm up.
- Serve and Store: Enjoy the cookies straight from the fridge or store them in an airtight container for later consumption.
Notes
- Use plant-based protein powder and yogurt to keep this recipe vegan and dairy-free.
- For a nuttier flavor, you can substitute peanut butter with almond or cashew butter.
- If you prefer, swap maple syrup with agave syrup or honey (not vegan) depending on dietary preferences.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies are no-bake and rely on refrigeration to set properly.
- Mini chocolate chips add bursts of chocolate flavor, but you can substitute with cacao nibs for less sweetness.
