Fudgy Chocolate Yogurt Cookies

I whipped up these frozen chocolate yogurt cookies during a scorching hot week when I needed something sweet but didn't want to ditch my fitness goals. They blend the yummy taste of cookies with yogurt's benefits for a treat you can feel good about enjoying.

I always make sure my freezer's stocked with these babies for whenever chocolate cravings hit. They've turned into my favorite way to satisfy my sweet tooth without messing up my healthy eating plan.

Ingredients

• Thick plant-based yogurt: Forms the smooth foundation and packs gut-friendly probiotics for better digestion
• Cocoa powder: Gives that deep chocolate kick plus adds health-boosting antioxidants (Dutch-processed works best for smoothness)
• Protein powder: Pumps up the nutrition and improves the overall feel in your mouth (pick one without fake sweeteners)
• Maple syrup: Brings natural sweetness with more flavor depth than regular white sugar
• Almond butter: Adds good fats and works as a dairy-free binder for the cookie mixture
• Almond and oat flours: Create that perfect gluten-free cookie dough feel
• Vegan chocolate chips: For mixing and dipping while keeping everything completely plant-based

Simple Preparation Guide

Mix your cookie dough base:

Start by mixing your wet stuff first - stir the almond butter, plant milk, maple syrup, and vanilla until they're totally smooth. This makes a moist base for your cookie dough.

Mix in dry components:

Fold the almond flour, oat flour, protein powder, and sea salt using a spatula until barely mixed. You want a soft dough that sticks together when you squeeze it. Too sticky? Add more flour. Too dry? Splash in more milk.

Shape and chill dough:

Stir in the mini chocolate chips until they're spread throughout. With slightly damp hands, roll into 8 walnut-sized balls. Put them on a paper-lined plate and stick them in the freezer for 15 minutes while you make the yogurt part.

Blend the chocolate yogurt:

In a big bowl, mix your plant-based yogurt, cocoa powder, protein powder, maple syrup, vanilla, and salt. Stir really well until it's completely smooth with no dry spots. It should be thick but easy to scoop.

Start putting them together:

Use a spoon to make 8 equal yogurt scoops on a paper-lined tray. Push down the middle of each scoop slightly with the back of your spoon to make a little dent.

Put dough in centers:

Take your frozen dough balls out and push one into each yogurt scoop's center. Shape them a bit so yogurt covers all the dough.

Let them set up:

Put your assembled treats back in the freezer for about 45 minutes until they're firm to touch. This gives them the right texture and makes them easier to handle for the next step.

Add chocolate coating if you want:

For extra yumminess, melt some vegan chocolate chips with coconut oil in the microwave, stopping to stir every 30 seconds. Dip your frozen cookies halfway in, then freeze them again until the chocolate hardens.

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The real magic ingredient here is definitely that thick plant-based yogurt. I've found coconut-based ones work amazingly well since they freeze up creamier than other types. My kid wouldn't believe these were actually good for you until we made them together one weekend. Now he wants them for all his sports team get-togethers.

Keeping Them Fresh

You'll need to keep these frozen treats in the freezer so they don't lose their shape. Store them in a sealed container with parchment between layers so they don't stick together. They'll stay good for two weeks frozen, but they're truly best during the first week. Let them sit out for 5-7 minutes before eating to get that perfect softness.

Flavor Variations

You can switch things up in so many ways with this basic recipe. Try using frozen berry mix instead of cookie dough in the middle for a fruity version, or mix crushed nuts into the yogurt for some crunch. I love adding peppermint extract to the yogurt during winter for a holiday feel. You could even roll the edges in smashed freeze-dried berries or chopped green pistachios before freezing.

Make It More Indulgent

Though these are meant to be healthy, you can easily turn them into something more fancy. Try drizzling warm nut butter on top right before serving, or dip them in melted chocolate mixed with coconut oil for a magic shell coating. For birthdays or special times, I've taken it up a notch by making little sandwiches - two cookies with dairy-free ice cream stuffed between them.

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These frozen yogurt chocolate treats hit the spot when you want something sweet that won't wreck your healthy eating plans. They're both super tasty and good for you!

Frequently Asked Questions

→ Can I use regular dairy yogurt instead of dairy-free?

Sure you can use normal Greek yogurt instead of the dairy-free kind. The thickness you get with Greek yogurt works great for keeping the chocolate base just right.

→ How long do these cookies stay fresh?

You can keep these cookies in a sealed container in your fridge for about 5 days. Want them to last longer? Pop them in the freezer for up to 3 months and let them thaw in the fridge when you're ready to eat them.

→ Can I skip the protein powder?

If you don't have any protein powder on hand, just throw in some extra almond flour or oat flour instead. They'll feel a bit different in your mouth but will still taste great.

→ What type of protein powder works best?

Go for plant-based vanilla or plain protein powders for this recipe. You can try whey protein too but it might make your cookies feel a little different.

→ Are these cookies gluten-free?

These treats don't have gluten if you buy certified gluten-free oat flour and protein powder. Don't forget to check your chocolate chips and other packaged stuff to make sure they're gluten-free too if that matters to you.

→ Can I make these without freezing?

You really need that freezing step since these cookies aren't baked. The yogurt part needs time to get firm so your cookies don't fall apart when you pick them up.