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Make the cookie dough: in a bowl, whisk together the almond butter, dairy-free milk, maple syrup, and vanilla extract until smooth. add oat flour, protein powder, and sea salt. mix until a soft dough forms. fold in the mini chocolate chips. roll into 8 small balls and freeze while making the base.
Make the chocolate yogurt base: in a large bowl, mix together the yogurt, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. stir until smooth and thick.
Assemble the cookies: scoop the chocolate yogurt mixture into 8 even portions. flatten each portion slightly, place a cookie dough bite in the center, freeze for 45 minutes to set.
Coat in chocolate: melt the dairy-free chocolate chips with the coconut oil until smooth. dip each cookie fully in the melted chocolate or drizzle on top. place back in the freezer for 10 minutes to harden.