If you need some delicious cookies in your life, then this cookie recipe is for you. They are absolutely DELICIOUS. From the almond butter goodness to the chocolate chips and maple syrup, everything about them is perfection.
You wouldn’t know how minimal and wholesome the ingredient list is because these cookies taste WAY more decadent than they are. Yogurt, almond and oat flour, almond butter, protein powder make up the bulk of the cookies. Then, you fold in all the chocolate chips into the top cookie dough layer your heart desires.
Why stop there, right? melt some chocolate chips and coat these babies with melted chocolate. Place the cookies in the freezer for just enough time so that the chocolate hardens, and then you have yourself the best treat.
These gorgeous protein cookies are sweet, nutty, chewy, and delicious. They are an easy dessert or any time treat! Just when you thought there was no way to improve on a classic peanut butter cookie here is the recipe. These cookies are the stuff of dreams.
A no bake treat you will love. The best part? They are made with wholesome ingredients, packed with protein, and stored in the freezer for a perfect grab-and-go treat.
Yes siree, these cookies are the perfect balance of indulgent and nutritious. The chocolate yogurt base is thick and creamy with a deep cocoa flavor, while the cookie dough layer is soft, sweet, and packed with mini chocolate chips for that classic cookie dough bite.
The chocolate topping adds a satisfying snap, making these feel like a real dessert. Each cookie has about 237 calories and 9g of protein, making them a great way to satisfy a chocolate craving while getting in some extra protein. Instead of being loaded with sugar, these cookies are lightly sweetened with maple syrup and a sprinkle of chocolate chips!
Want to switch things up? Here are some easy substitutions:
Nut butter – swap almond butter for cashew butter, peanut butter, tahini (sesame seed paste) or even sun-butter for a nut-free option.
Protein powder – use any flavor you like! Vanilla, chocolate, or even peanut butter all work.
Chocolate coating – use dark chocolate for a richer taste or sugar-free chocolate for a lower-carb option.
They are perfectly sweet, richly nut buttery and balanced with warm hints of vanilla. They come together very quickly and satisfy the cookie, fudge and quick snack craving! All you do is mix the ingredients together, top with melted chocolate, pop them into the fridge and let them harden.
These would make the perfect snack or dessert when you need something that’s on the healthier side fast. I could see these making great gifts. Or make in a large batch and keep them in the freezer so there’s always a healthier treat on hand!
Making them is so easy, as they are made in a bowl no food processor needed. You can use an ice cream scoop to evenly disperse the dough into cookies. This makes the prep super easy and relatively mess free! I like that little mess approach. It motivates me to keep on making them over and over again.
They are perfect as a post-workout snack, a healthier dessert, or just a way to enjoy something sweet while knowing you are fueling your body with good ingredients. Give them a try and see why they are about to become your new obsession!!
Chocolate Yogurt Protein Cookies
Ingredients
Chocolate Yogurt Base
- 1 cup thick Greek-style yogurt, plain
- 1/4 cup protein or collagen peptides powder, plain or vanilla
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Cookie Dough Layer
- 1/2 cup oat flour (oats blended to a flour)
- 1/2 cup almond flour (or more oat flour)
- 1/4 cup almond (or any other nut or seed) butter
- 1/4 cup any milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch sea salt
- 1/4 cup mini chocolate chips
Chocolate Topping
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
Chocolate Yogurt Base
- Add all ingredients to a medium bowl and mix until well combined, smooth and thick. Roll into 8 portions and flatten slightly and shape into a disk shape.Place in the freezer to firm up while you make the next layer.
Cookie Dough Layer
- In a bowl, whisk together the almond and oat flour, almond butter, milk, maple syrup, vanilla extract and salt until smooth and a soft dough forms. Lastly, fold in the mini chocolate chips. If the mixture seems a little dry add more milk a tablespoon at a time until it comes together. If too wet add a little almond or oat flour or protein powder. Divide the mixture into 8 even portions. Flatten each portion slightly and shape into a disk shape. To assemble to cookies, place one of the cookie dough disks on top of one of the chocolate yogurt base disks and gently press so they stick together.Freeze for 45 minutes to set.Melt the chocolate coating next.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, place a dollop on top of each cookie and spread out with the back of a spoon.Sprinkle with flaky salt if desired, then chill until chocolate has set.Once chocolate is set and crisp, enjoy your protein cookies.Store in the fridge for up to 1 week or freezer for up to 3 months.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
