This dairy-free, gluten-free cookie dough is smooth, satisfying, and made with real, nutrient-dense ingredients. It comes together in minutes and delivers that classic cookie dough flavor and texture—without any baking, dairy, or refined ingredients.
Using thick, unsweetened coconut yogurt as the base, it blends perfectly with almond flour, vanilla protein powder, maple syrup, and a handful of dairy-free chocolate chunks. It’s balanced with healthy fats, protein, and a touch of natural sweetness—ideal for a quick snack or post-workout bite.
Keep it in the fridge for easy grab-and-go fuel that feels good and tastes even better.
Recipe
8 oz. (225g) thick, unsweetened coconut yogurt (look for a creamy, Greek-style variety)
1 tsp. vanilla extract
2 tbsp. maple syrup
2.3 oz. (65g) almond flour
1 oz. (30g) vanilla plant-based protein powder
3 oz. (85g) dairy-free chocolate chunks
How to Prepare
In a blender or mixing bowl, combine the coconut yogurt, vanilla extract, maple syrup, and a pinch of salt. Stir or blend until smooth and well combined.
Mix in the almond flour and protein powder until a dough-like consistency forms. If the dough is too soft, add a bit more almond flour or protein powder to thicken.
Fold in the dairy-free chocolate chunks.
Chill for 15–20 minutes if you want a firmer texture — or enjoy it immediately with a spoon!
Enjoy your Gluten-Free Cookie Dough!
