Line a small 8 x 8 baking pan with parchment paper and set aside.
In the bowl of a food processor, process all the cookie dough ingredients (minus the chocolate chips) until a dough has formed. Pulse in the chocolate chips.
Transfer dough to the baking pan, press and flatten until evenly spread throughout the pan. Freeze for at least 4 hours.
Remove lid from yogurt and stir in chia seeds. Recover and place in fridge for at least 4 hours.
When ready, remove both yogurt and cookie dough. Transfer cookie dough to a counter and chop into small, bite-sized pieces. Scoop one layer of yogurt into a small glass, followed by a layer of cookie dough bites, another layer of yogurt and one final layer of cookie dough.
Repeat in other glasses/jars until no ingredients remain.
I like to make the yogurt and cookie dough the night before, then just prepare my parfait in the morning and go!