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Chocolate Yogurt Protein Cookies

If you are looking for a no bake, protein-packed dessert or snack that actually tastes like a true treat, these chocolate yogurt protein cookies are a great option for you.  With a rich, fudgy chocolate base topped with a soft cookie dough, then topped with smooth melted chocolate. Oh my, yesss please!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate yogurt protein cookies, clean eating dessert or snack, easy healthy protein cookies no bake recipe, healthy no bake protein cookie recipe, healthy protein cookies, healthy protein cookies no bake
Servings 8

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.    
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