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Cookie Dough Frozen Yogurt Bites have been my go-to treat for busy afternoons or when I want something sweet without the guilt. With just simple, wholesome ingredients and minimal hands-on time, these bites bring all the nostalgia of cookie dough mixed with the refreshing tang of frozen yogurt.
After finding myself craving cookie dough during a hot summer, I started whipping up these frozen bites to stash in the freezer. Now they are a staple in my household and always disappear faster than I expect.
Ingredients
- Non-dairy yogurt plain and unsweetened: Brings a creamy and tangy base. Choose plain without added sugar for best results.
- Protein powder (optional): Adds a boost for a more filling snack. Use a neutral or vanilla flavored version.
- Cashew butter or any nut or seed butter: Lends a cookie dough richness. Go for creamy and unsweetened varieties.
- Vanilla extract: Deepens the flavor and enhances the cookie dough vibe. Pick pure vanilla for best smell and taste.
- Maple syrup or honey: Naturally sweetens and keeps it free from refined sugar. Pure maple for a hint of caramel flavor.
- Mini chocolate chips: Are classic cookie dough bites. Choose dairy-free if vegan.
- Chocolate chips for coating: Give a decadent chocolate shell. Pick good-quality chips.
- Coconut oil for the chocolate coating: Smooths and hardens the chocolate shell. Virgin coconut oil has subtle flavor.
Instructions
- Mix the Base:
- Combine non-dairy yogurt protein powder cashew butter vanilla extract and maple syrup in a bowl. Stir for at least two minutes until completely smooth and no streaks remain. This creates a creamy thick base for your dough bites.
- Add the Chips:
- Pour in the mini chocolate chips. Stir gently to distribute the chips evenly so every bite has a pop of chocolate.
- Shape the Bites:
- Line a baking sheet with parchment paper. Scoop the yogurt mixture in small mounds using a cookie scoop or spoon. Space each at least an inch apart so they do not blend together as they freeze.
- Freeze the Dough:
- Place the entire baking sheet in the freezer. Allow to chill for at least one hour or until every mound is solid and easy to handle. You want them firm so they survive the chocolate bath.
- Melt the Chocolate:
- While the dough freezes combine chocolate chips and coconut oil in a microwave safe bowl or double boiler. Gently heat and stir until the mixture is silky and glossy. Take care not to overheat. You want smooth dipping consistency.
- Coat with Chocolate:
- Take the frozen yogurt bites out from the freezer one at a time. Quickly dip into the melted chocolate using a fork or spoon. Let any excess drip off then set each bite back on the cold baking sheet.
- Freeze to Set:
- Return the coated bites to the freezer. Give them at least thirty minutes or until the chocolate coating is crackly and set.
I cannot get enough of the way vanilla extract transforms the simple yogurt mixture into something truly reminiscent of cookie dough. Growing up my sister and I would sneak bites of raw dough and these frozen treats always spark those playful memories when I take a bite.
Storage Tips
Store these yogurt bites in an airtight container right in the freezer. They stay fresh for weeks though mine never last that long. Let one sit at room temperature for three minutes before enjoying for the best creamy texture.
Ingredient Substitutions
You can use almond butter sunflower seed butter or peanut butter in place of cashew butter for a unique taste. Protein powder is optional so skip it for a lighter treat. Milk chocolate chips or even chopped dark chocolate works well as a coating if that is your preference.
Serving Suggestions
Serve these for an after school snack a healthy dessert or post workout pick me up. My friends love them at parties especially on summer days. Try crumbling a few over a bowl of fruit or smoothie.
Cultural and Seasonal Variations
Cookie dough flavors have been a staple in American snacks for decades but this version brightens up the classic with modern plant-based ingredients. For autumn try swirling in a touch of pumpkin puree and cinnamon before freezing. In winter press a few crushed peppermint candies on top for a festive twist.
Seasonal Adaptations
Use pumpkin spice blend in place of vanilla for a fall flavor. Add chopped strawberries or raspberries into the mix for summertime freshness. Swap mini white chocolate chips for the classic chocolate if you want something different.
Success Stories
These frozen bites are the first thing my teen requests when friends sleep over. We even make them together at holiday time and package them for gifts. When I brought a batch to a family picnic last year they were gone before the potato salad even made it onto plates.
Freezer Meal Conversion
Double or triple the recipe and keep extra batches on hand. The bites keep their texture for weeks so you can prepare ahead and always have a sweet treat ready throughout the month.
Stash these bites in your freezer for a sweet treat anytime cravings strike. They are sure to bring back childhood memories in every chilly bite.
Common Recipe Questions
- → Can I use regular yogurt instead of non-dairy?
Yes, regular yogurt works well if dairy-free is not required. Choose plain, unsweetened yogurt for best results.
- → What can I substitute for cashew butter?
Almond, peanut, or sunflower seed butter are all good alternatives. Use your favorite nut or seed butter for variation.
- → How do I prevent the chocolate coating from cracking?
Ensure the bites are fully frozen before dipping and work quickly, then return bites to the freezer promptly until the shell hardens.
- → Are these bites suitable for kids?
Absolutely. They are sweetened naturally and made with wholesome ingredients, making them a great treat for children.
- → How long can I store the finished bites?
Keep them in an airtight container in the freezer for up to two weeks. Enjoy straight from frozen for best texture.
- → Is the protein powder necessary?
The protein powder is optional and can be omitted without affecting taste or texture. Add it for extra nutrition if desired.