Get ready to enjoy a sweet treat that satisfies your cookie cravings without the oven or guilt! These Protein Cookie Dough Chocolate Yogurt Cookies are plant-based, protein-packed, and irresistibly delicious. With the creamy richness of chocolate yogurt and the chewy texture of oats and peanut butter, they’re the perfect no-bake snack or dessert.

Why You’ll Love This Recipe

These cookies combine the best of both worlds—cookie dough texture and chocolatey goodness—with the added benefit of plant-based protein. They’re quick to prepare, don’t require any baking, and are made with wholesome ingredients like oats, maple syrup, and plant protein. Perfect for a midday pick-me-up, post-workout snack, or healthy dessert, these bites are a satisfying treat that fits into your wellness goals.

Ingredients

1 cup rolled oats
1/4 cup plant-based protein powder
1/4 cup peanut butter
1/4 cup maple syrup
1/2 cup chocolate yogurt
1/4 cup mini chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a mixing bowl, combine the rolled oats, plant-based protein powder, peanut butter, maple syrup, and chocolate yogurt. Stir until the mixture is fully combined and smooth.
Fold in the mini chocolate chips.
Using a spoon or small scoop, portion the mixture and roll into small balls or flatten slightly into cookie shapes.
Place on a parchment-lined plate or tray and refrigerate for 30 minutes, or until firm.
Enjoy straight from the fridge!

Servings and Timing

Servings: 12 cookies
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 40 minutes

Variations

Nut-Free Option: Use sunflower seed butter or tahini in place of peanut butter.
Extra Crunch: Add chopped nuts or cacao nibs for extra texture.
Different Yogurt Flavors: Try vanilla or peanut butter-flavored plant-based yogurt for a twist.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze for up to 2 months. Thaw in the fridge or at room temperature before eating.

FAQs

1. Can I use whey protein instead of plant-based protein?

Yes, but the recipe will no longer be plant-based. Texture may vary slightly depending on the protein used.

2. What type of chocolate yogurt should I use?

Use a thick plant-based chocolate yogurt for best results. Almond, coconut, or soy-based options work well.

3. Can I skip the maple syrup?

Maple syrup adds sweetness and helps bind the mixture. You can reduce the amount or use a sugar-free syrup if preferred.

4. Are these cookies gluten-free?

They are if you use certified gluten-free oats and check all other labels to ensure compliance.

5. Can I add other mix-ins?

Absolutely! Try raisins, chopped dates, shredded coconut, or even sprinkles for fun variations.

6. Can I make this recipe without chocolate chips?

Yes! You can leave them out or replace them with chopped dark chocolate or a drizzle of melted chocolate on top.

7. Do I need to blend the oats?

No, but if you prefer a smoother texture, you can pulse them in a food processor before mixing.

8. Are these cookies safe for kids?

Yes, they’re made with wholesome ingredients and are a great snack for kids and adults alike.

9. Can I eat the dough right after mixing?

Yes, they’re ready to eat after mixing but chilling helps them firm up for easier handling.

10. How much protein is in each cookie?

It depends on your protein powder, but on average, each cookie has about 5–7 grams of protein.

Conclusion

These Protein Cookie Dough Chocolate Yogurt Cookies are everything you want in a snack—easy, delicious, and nourishing. With no baking required and simple plant-based ingredients, they’re a feel-good treat you can whip up anytime. Whether you’re on the go, refueling after a workout, or just need something sweet, these cookies have got you covered!