Irresistible Cookie Dough Frozen Yogurt Bites

I’ve always been the type of person who needs a little something sweet after dinner. But I also don’t want to blow my healthy eating goals right before bed. That’s where these cookie dough frozen yogurt bites come in. They taste like dessert but won’t make you feel guilty about having one (or three).

The best part? You can make a big batch on Sunday and keep them in the freezer all week. When that after-dinner sweet tooth hits, you’ve got a solution ready to go. No standing in front of the pantry debating whether or not to open a bag of cookies.

The cookie dough center tastes just like the real thing, but it’s made with ingredients you can actually feel good about. And the chocolate coating? That’s what makes these feel like a real treat instead of just another healthy snack.

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What Kind of Non-Dairy Yogurt Should I Use?

For these frozen yogurt bites, you’ll want to pick a thick, creamy non-dairy yogurt that can hold its shape when frozen. Coconut-based yogurts tend to work really well because they have a naturally rich texture, but almond or cashew yogurts are great options too. If you grab a thinner yogurt like oat milk yogurt, it might freeze a bit icier, so look for brands labeled “Greek-style” or “extra creamy” if you can find them. Whatever you choose, make sure it’s unsweetened or lightly sweetened so it doesn’t overpower the cookie dough flavor you’re going for.

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Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Coconut flour: Coconut flour is pretty absorbent, so if you swap it for almond flour, you’ll need about 1 ½ cups instead. Regular all-purpose flour works too – use about 1 cup, but the texture will be a bit different.
• Nut butter: Any nut butter works here – almond, cashew, or peanut butter all taste great. If you have a nut allergy, sunflower seed butter is a solid option.
• Maple syrup: Honey or agave nectar can replace maple syrup in equal amounts. You could also use brown rice syrup if that’s what you have on hand.
• Applesauce: Mashed banana works as a substitute here, though it will add a slight banana flavor. Use the same amount.
• Non-dairy yogurt: Regular dairy yogurt works perfectly if you’re not avoiding dairy. Greek yogurt gives a creamier texture, while regular yogurt keeps things lighter.
• Chocolate chips: Feel free to use regular chocolate chips if you’re not worried about keeping these dairy-free. You can also chop up a chocolate bar instead.

Watch Out for These Mistakes While Making

The biggest mistake when making frozen yogurt bites is not letting them freeze long enough before dipping in chocolate – if they’re even slightly soft, they’ll melt into a mess the moment they hit the warm chocolate, so make sure they’re completely solid after that overnight freeze.

Another common error is using chocolate that’s too hot for dipping, which can cause the yogurt to melt instantly; let your melted chocolate cool for a few minutes until it’s just barely warm to the touch before dipping.

Don’t skip the step of working quickly when dipping – take out just a few bites at a time from the freezer and keep the rest frozen, otherwise they’ll start softening on you.

Finally, if your cookie dough feels too crumbly to mix into the yogurt, add a splash more applesauce or nut butter to help it hold together better.

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What to Serve With Cookie Dough Frozen Yogurt Bites?

These frozen yogurt bites are pretty much a complete treat on their own, but they’re awesome served alongside fresh berries like strawberries or raspberries for a nice contrast to the sweetness. You could also set them out with some sliced bananas and a drizzle of extra nut butter for people to customize their own little dessert plates. They make a great addition to a summer dessert spread with other cold treats like fruit popsicles or ice cream, and kids especially love them as an after-school snack straight from the freezer. If you’re feeling fancy, serve them with some whipped coconut cream on the side for dipping.

Storage Instructions

Freeze: These bites are meant to be kept frozen, so store them in an airtight container or freezer bag with parchment paper between layers. They’ll stay good in the freezer for up to 2 months, making them the perfect make-ahead treat to grab whenever you need a sweet fix.

Serve: Pull out as many bites as you want and let them sit at room temperature for about 2-3 minutes before eating. This gives them just enough time to soften slightly so they’re not rock hard, but they’ll still have that nice frozen yogurt texture you’re looking for.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 26-34 g
• Fat: 100-120 g
• Carbohydrates: 270-300 g

Ingredients

For the cookie dough:

• 3/4 cup coconut flour (I use Anthony’s for a consistent fine texture)
• 1/4 cup nut butter
• 1/4 cup maple syrup
• 1/4 cup applesauce (unsweetened, adds moisture without extra fat)
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup mini chocolate chips

For the coating:

• 2 cups non-dairy yogurt (I prefer Forager Project cashew yogurt for its creaminess)
• 1 1/4 cups chocolate chips

Step 1: Prepare the Cookie Dough Base

• 3/4 cup coconut flour
• 1/4 cup nut butter
• 1/4 cup maple syrup
• 1/4 cup applesauce
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup mini chocolate chips

In a medium bowl, combine the coconut flour, nut butter, maple syrup, applesauce, vanilla, and salt.

Mix until a cohesive dough forms—it should hold together but remain crumbly.

Fold in the mini chocolate chips until evenly distributed.

I find that using a fine-textured coconut flour is crucial here, as coarser varieties can make the dough gritty rather than tender.

Step 2: Fold Cookie Dough into Yogurt

• 2 cups non-dairy yogurt
• cookie dough base from Step 1

Pour the non-dairy yogurt into a separate bowl and stir gently to loosen it slightly.

Add the cookie dough base from Step 1 in spoonfuls, folding gently until the dough pieces are distributed throughout the yogurt.

Don’t overmix—you want distinct pockets of cookie dough suspended in the yogurt for texture contrast in the final bite.

Step 3: Freeze the Yogurt Bites

• yogurt-dough mixture from Step 2

Spoon the yogurt-dough mixture evenly into a lined or silicone muffin pan (about 12 cups).

Smooth the tops gently and place in the freezer for at least 8 hours or overnight until completely solid.

Once frozen, run the back of the pan under warm water for 30 seconds to help release the bites, then pop them out onto a parchment-lined tray.

Step 4: Coat with Chocolate and Final Freeze

• 1 1/4 cups chocolate chips
• frozen yogurt bites from Step 3

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.

Working quickly so the bites don’t thaw, dip each frozen yogurt bite halfway into the melted chocolate, allowing excess to drip off.

Place back on the parchment-lined tray and return to the freezer for 15-20 minutes until the chocolate shell sets completely.

I prefer dipping rather than coating fully because it creates an appealing contrast between the creamy yogurt interior and crispy chocolate shell.

Step 5: Serve and Enjoy

• chocolate-coated bites from Step 4

Remove the bites from the freezer and let them sit at room temperature for 5 minutes before eating.

This brief rest allows the yogurt to soften slightly while the chocolate remains set, creating the best texture and flavor balance.

Irresistible Cookie Dough Frozen Yogurt Bites

Delicious Irresistible Cookie Dough Frozen Yogurt Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 50 minutes mins

Cook Time 5 hours hrs 40 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings 12 bites=

Calories 2200 kcal

Ingredients

  

For the cookie dough::

• 3/4 cup coconut flour (I use Anthony’s for a consistent fine texture)
• 1/4 cup nut butter
• 1/4 cup maple syrup
• 1/4 cup applesauce (unsweetened, adds moisture without extra fat)
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup mini chocolate chips

For the coating::

• 2 cups non-dairy yogurt (I prefer Forager Project cashew yogurt for its creaminess)
• 1 1/4 cups chocolate chips

Instructions

 

• In a medium bowl, combine the coconut flour, nut butter, maple syrup, applesauce, vanilla, and salt. Mix until a cohesive dough forms—it should hold together but remain crumbly. Fold in the mini chocolate chips until evenly distributed. I find that using a fine-textured coconut flour is crucial here, as coarser varieties can make the dough gritty rather than tender.
• Pour the non-dairy yogurt into a separate bowl and stir gently to loosen it slightly. Add the cookie dough base from Step 1 in spoonfuls, folding gently until the dough pieces are distributed throughout the yogurt. Don't overmix—you want distinct pockets of cookie dough suspended in the yogurt for texture contrast in the final bite.
• Spoon the yogurt-dough mixture evenly into a lined or silicone muffin pan (about 12 cups). Smooth the tops gently and place in the freezer for at least 8 hours or overnight until completely solid. Once frozen, run the back of the pan under warm water for 30 seconds to help release the bites, then pop them out onto a parchment-lined tray.
• Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Working quickly so the bites don't thaw, dip each frozen yogurt bite halfway into the melted chocolate, allowing excess to drip off. Place back on the parchment-lined tray and return to the freezer for 15-20 minutes until the chocolate shell sets completely. I prefer dipping rather than coating fully because it creates an appealing contrast between the creamy yogurt interior and crispy chocolate shell.
• Remove the bites from the freezer and let them sit at room temperature for 5 minutes before eating. This brief rest allows the yogurt to soften slightly while the chocolate remains set, creating the best texture and flavor balance.