This Cookie Dough Yogurt is so simple, mixed with ground up oats and maple syrup this cookie dough yogurt only requires 6 ingredients and less than 5 minutes to whip up.
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Why you will love this recipe
- Chewy, Sweet, Rich Texture: This Cookie Dough Yogurt combines coconut yogurt, maple syrup and peanut butter mixed together with oat flour, chocolate chips and vanilla extract that gives you a perfect tasting pick me up when ever you need it.
- Quick & Easy: Deliciously satisfying, this cookie dough yogurt recipe is super easy to make. It has seven simple ingredients, takes about five minutes to make, and with the cookie scooper you get some perfectly bite sized energy balls to snack on. It is definitely the best cookie dough recipe with yogurt available.
- Any Time You'd Like: This yogurt cookie dough is a perfect dessert for sharing or enjoying on your own as a breakfast or snack. It's simply delicious and truly gives you a sweet, rich, textured edible piece of cookie dough.
If you love this Cookie Dough Yogurt I know you will love these other no bake vegan snacks and breakfasts.
- Almond Butter Energy Balls
- Peanut Butter Energy Balls
- Coconut Energy Balls
- Vegan Cookie Dough (edible)
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make this Cookie Dough Yogurt.
- Oat FLour: I used rolled oats (not quick or steel cut) and blended them into a flour but if you have store bought oat flour that's fine to use also.
- Non-Dairy Yogurt: I used unsweetened (since we used maple syrup to sweeten it) coconut yogurt but use your favorite plain variety.
- Nut Butter: I like peanut butter or cashew butter best, but I always use plain varieties that don't have added ingredients.
- Vanilla: Adds a nice compliment to make it taste like cookie dough.
- Pure Maple Syrup: Gives this a nice naturally sweet flavor.
- Vegan Chocolate Chips: I like to use mini chocolate chips best but any vegan chocolate you like best will work.
Variations
- Flour: I used rolled oats blended into a flour but feel free to use almond flour/meal instead if you prefer a high fat ratio. I like to use whole almonds and blend into a flour best because it's fresher and healthier than store bought but either will work fine.
How to make this Cookie Dough Yogurt
Step 1: First start by blending your rolled oats into a fine flour (or use store bought oat flour or sub almond flour). Next add the oat flour to a bowl, add the non dairy yogurt, pure maple syrup, nut butter and vanilla and stir until combined. Add a pinch of sea salt and fold in the vegan chocolate chips.
Expert Tips
- Add Protein: Yes, you can easily make this a protein cookie dough with protein powder added. If you add a scoop of protein, add 2 more tablespoons of yogurt for consistency.
- Nut Butter: In this Cookie Dough Yogurt recipe, I used organic peanut butter. Feel free to use a different nut butter instead, such as cashew.
- Yogurt: For this yogurt cookie recipe, I used vegan unsweetened coconut yogurt, but feel free to use vegan soy or almond yogurt if you'd like.
Recipe FAQs
Can I use any kind of yogurt for this cookie dough yogurt recipe?
Yes, I used unsweetened non dairy coconut yogurt but feel free to use any plain variety you like best.
More No Bake Vegan Recipes
Cookie Dough Yogurt
This Cookie Dough Yogurt is so simple, mixed with ground up oats and maple syrup this cookie dough yogurt only requires 6 ingredients and less than 5 minutes to whip up.
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Ingredients
- 1 cup oat flour (or rolled oats blended into a fine flour or sub almond flour)
- ½ cup non-dairy yogurt (I used unsweetened coconut yogurt)
- ½ teaspoon vanilla extract
- 1 ½ tablespoons pure maple syrup
- ¼ cup nut butter (I like peanut butter or cashew beutter)
- 2 tablespoons vegan chocolate chips (use naturally sweetened if desired)
- 1 pinch sea salt (optional)
Instructions
- First start by blending your rolled oats into a fine flour (or use store bought oat flour or sub almond flour).
- Next add the oat flour to a bowl, add the non dairy yogurt, pure maple syrup, nut butter and vanilla and stir until combined.
- Add a pinch of sea salt and fold in the vegan chocolate chips.
- Enjoy immediately or store in the fridge in a sealed container 1-2 days.
Video
Notes
Storage: Can be stored in the fridge in a sealed container 1-2 days.
Nutrition
Calories: 1387kcal | Carbohydrates: 165g | Protein: 39g | Fat: 71g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Sodium: 84mg | Potassium: 997mg | Fiber: 19g | Sugar: 60g | Vitamin A: 1IU | Vitamin C: 15mg | Calcium: 561mg | Iron: 12mg
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