Name: Yogurt Cookies (No Bake + Plant Based!) Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup oat flour; 1/2 cup vanilla or chocolate plant-based protein powder; 1/4 cup almond butter; 1/4 cup maple syrup; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup dairy-free chocolate chips; 1/2 cup unsweetened coconut yogurt (or other plant-based yogurt); crushed nuts or cacao nibs for topping

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If you’re searching for a decadent, feel-good treat that tastes as dreamy as it sounds and secretly sneaks in plant-based protein, these Yogurt Cookies (No Bake + Plant Based!) are about to steal your heart. Imagine rich cookie dough studded with chocolate chips, blanketed in a creamy cloud of yogurt, and finished with a sprinkle of crunchy toppings. There’s no baking, no fuss, no eggs or dairy—just wholesome, simple ingredients coming together in that magical way only the best homemade snacks can. Whether you want a healthy dessert, a post-workout bite, or something delicious to share, this recipe does it all, and does it with style!

Yogurt Cookies (No Bake + Plant Based!) Recipe - Recipe Image

Ingredients You’ll Need

These gorgeous Yogurt Cookies (No Bake + Plant Based!) come together with just a handful of pantry staples, each one adding a special touch to the taste, texture, or irresistible visual appeal of the final treat. Familiar ingredients, just a bowl and a spoon, and you’re only moments from snacking bliss.

Oat flour: Soft, naturally gluten-free, and the backbone of that classic cookie dough flavor.
Vanilla or chocolate plant-based protein powder: Bonus nutrition and rich taste, making these cookies power-packed and satisfying.
Almond butter: Brings creamy texture, healthy fats, and that unmistakable nutty warmth (swap for cashew or sunflower if you like!).
Maple syrup: Natural sweetness marries everything together, with a hint of caramel undertone.
Vanilla extract: Completely essential for that bakery-fresh flavor aroma.
Salt: Just a pinch to make all the other flavors pop.
Dairy-free chocolate chips: Melty, irresistible, and that perfect touch of chocolate in every bite.
Unsweetened coconut yogurt (or other plant-based yogurt): Adds creamy tang on top—so luscious and refreshing.
Optional crushed nuts or cacao nibs: Sprinkle for crunch and a gourmet finish!

How to Make Yogurt Cookies (No Bake + Plant Based!)

Step 1: Mix the Cookie Dough

Grab a medium bowl and combine the oat flour, protein powder, almond butter, maple syrup, vanilla extract, and salt. Stir everything together until a thick, sticky cookie dough forms—don’t be afraid to get in there with your hands if it helps! Everything should look well-mixed and easy to scoop; if it feels a little dry, add a tiny splash of plant milk to loosen it up.

Step 2: Add the Chocolate Chips

Now for the fun part: fold in those dairy-free chocolate chips. The dough will instantly feel more magical when those little pockets of chocolate get dotted through. Give it a quick mix so every cookie ball will get a little chocolatey love.

Step 3: Shape the Cookies

Use a tablespoon or cookie scoop to grab portions of dough, roll each into a ball with your hands, and then gently press to flatten into a classic cookie shape. Lay these doughy rounds onto a parchment-lined tray—no worries, they won’t spread since they’re unbaked!

Step 4: Top with Yogurt

In a separate small bowl, stir the coconut yogurt until smooth and creamy. Spoon about 1 to 2 teaspoons onto each cookie, gently spreading it to cover the tops. It’s like a luscious, tangy “frosting” the healthy way—so satisfying!

Step 5: Add Toppings and Chill

If you’re in the mood for extra crunch, sprinkle crushed nuts or cacao nibs over the yogurty tops. Then, slide the tray into the fridge and let your Yogurt Cookies (No Bake + Plant Based!) chill for at least 30 minutes. This will set the yogurt and firm up the dough, making each bite perfect.

How to Serve Yogurt Cookies (No Bake + Plant Based!)

Garnishes

Elevate your cookies with toppings like a sprinkle of cacao nibs, chopped pistachios, or toasted coconut flakes. You can even add a dusting of cinnamon or a drizzle of nut butter to make each Yogurt Cookie (No Bake + Plant Based!) feel extra special and café-worthy.

Side Dishes

Pair your cookies with a mug of hot coffee, a glass of chilled oat milk, or even a fresh fruit salad for a beautiful, balanced snack plate. They also pair delightfully with a smoothie bowl—just think of it as dipping your cookie into something luxurious!

Creative Ways to Present

Try stacking your Yogurt Cookies (No Bake + Plant Based!) on a rustic wooden board for casual gatherings, or serve them in cupcake liners for a festive touch. For parties or gifting, layer them in a glass jar with parchment between each one—a homemade treat that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Yogurt Cookies (No Bake + Plant Based!) in an airtight container in the fridge. They’ll stay fresh and tender for up to 5 days, making them a great grab-and-go snack or dessert all week long.

Freezing

You can freeze these cookies for longer storage! Place them in a single layer on a tray to freeze first, then transfer to a freezer-safe bag or container. Let them thaw in the fridge for a few hours before enjoying—the yogurt will stay creamy and the cookie dough texture will be just as satisfying.

Reheating

No reheating needed—these are strictly no bake and best enjoyed chilled! If they’ve been in the freezer, just let them soften up in the fridge to get back that perfect fudgy bite and creamy topping.

FAQs

Can I use a different nut or seed butter?

Absolutely! While almond butter brings a lovely flavor, cashew butter or sunflower seed butter work wonderfully too, offering a slightly different flavor profile and staying totally plant-based.

Is there a substitute for oat flour?

Yes, you can use finely-ground almond flour or even blended rolled oats if you don’t have oat flour on hand. Just make sure it’s a soft, fine texture so the cookies hold together nicely.

What kind of plant-based yogurt works best?

Unsweetened coconut yogurt offers a luscious, thick texture and gentle tang, but soy, almond, or cashew yogurt are all excellent alternatives. Choose one you love the taste of, since the yogurt is a key topping for your Yogurt Cookies (No Bake + Plant Based!).

Can I add extra flavors or mix-ins?

Definitely! A little dash of cinnamon, maca powder, or a handful of dried berries will add even more interest and nutrition. Make them your own with whatever flavors you’re feeling!

Are these cookies kid-friendly?

They sure are! With wholesome, allergy-friendly ingredients and zero refined sugars, these Yogurt Cookies (No Bake + Plant Based!) are a big hit for all ages—just be mindful of any nut allergies within your crowd.

Final Thoughts

If you’re looking for a treat that’s indulgent, nourishing, and totally effortless, these Yogurt Cookies (No Bake + Plant Based!) are your next kitchen adventure. Share them with friends, keep them stashed for snack emergencies, or just treat yourself—you honestly can’t go wrong. Give them a try and discover just how playful and satisfying healthy snacking can be!

Yogurt Cookies (No Bake + Plant Based!) Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 40 minutes (includes chilling)
Yield: 10 cookies 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in these protein cookie dough chocolate yogurt cookies for a guilt-free treat that’s no-bake, plant-based, and delicious. Perfect for snacking or a healthy dessert option!

Ingredients

Scale

Dough:

1 cup oat flour
1/2 cup vanilla or chocolate plant-based protein powder
1/4 cup almond butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup dairy-free chocolate chips

Yogurt Topping:

1/2 cup unsweetened coconut yogurt (or other plant-based yogurt)

Optional Toppings:

crushed nuts or cacao nibs for topping

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Instructions

Dough Preparation: In a medium bowl, mix together the oat flour, protein powder, almond butter, maple syrup, vanilla extract, and salt until a thick dough forms. Stir in the chocolate chips.
Cookie Assembly: Scoop about 1 tablespoon of dough and roll into a ball, then flatten slightly into a cookie shape. Place cookies on a parchment-lined tray.
Yogurt Topping: In a separate small bowl, stir the coconut yogurt until smooth. Spoon about 1 to 2 teaspoons of yogurt onto each cookie and spread gently over the top.
Finishing Touches: Sprinkle with crushed nuts or cacao nibs if using. Chill the cookies in the refrigerator for at least 30 minutes to firm up before serving.