Description
These Protein Cookie Dough Chocolate Yogurt Cookies are a healthy, no-bake treat that combines the goodness of rolled oats, plant-based protein, and rich chocolate yogurt. Perfect for a quick snack or a guilt-free dessert, these cookies blend creamy peanut butter and maple syrup for natural sweetness and are enhanced with mini chocolate chips for a delightful crunch.
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
- Mix Dry and Wet Ingredients: In a mixing bowl, combine the rolled oats, plant-based protein powder, peanut butter, maple syrup, and chocolate yogurt. Stir until smooth and fully combined, ensuring an even, cookie dough-like texture.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly throughout the mixture without breaking them up.
- Shape the Cookies: Use a spoon or small scoop to portion the dough into individual balls or press them slightly to form cookie shapes.
- Refrigerate to Set: Place the shaped cookies on a parchment-lined tray and refrigerate for 30 minutes until firm and set.
- Serve and Store: Enjoy the cookies straight from the fridge for a cool, chewy snack or store them in an airtight container for later consumption.
Notes
- Use plant-based yogurt and protein powder to keep the recipe vegan-friendly.
- For added crunch, you can toast the oats lightly before mixing.
- Store refrigerated in an airtight container to maintain freshness.
- These cookies are no-bake and require chilling to firm up.
- Customize sweetness by adjusting the maple syrup quantity to taste.
