In a medium mixing bowl, combine the dairy-free yogurt, peanut butter, vanilla protein powder, vanilla extract, and unsweetened chocolate chips. Blend until smooth and creamy.

In another bowl, whisk together the protein powder, oat flour, and vanilla extract until well combined.

Gradually stir in the dairy-free milk and maple syrup into the dry mixture, mixing until a thick dough forms.

Prepare cupcake liners in a muffin tin. Spoon a layer of yogurt mixture into each liner, followed by cookie dough.

Place the muffin tin in the freezer for at least 2-3 hours until fully solid.

Remove the cups from the muffin tin and store in an airtight container in the freezer.