Cottage Cheese Cookie Dough is a healthier take on edible cookie dough. Made with protein rich cottage cheese and simple ingredients, this no bake recipe is creamy, delicious, and tastes just like classic cookie dough—without the raw eggs or flour. It's an easy high-protein dessert or snack that's ready in minutes and perfect for satisfying your sweet tooth.
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Why Make This Recipe
I love quick, easy, healthier for you recipes with a boost of protein. My Peanut Butter Protein Balls, Protein Overnight Oats and Egg White Bites are healthier, protein packed recipes that I absolutely adore. This cottage cheese cookie dough recipe is another healthy, protein packed treat I know you will love just as much as I do.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and simply decadently cookie dough with cottage cheese.
- You want a high protein dessert. Adding blended cottage cheese to this edible cookie dough takes this edible cookie dough recipe from a regular sweet treat, to a healthier, protein packed treat you will love.
- Easy to make, bake and eat.This creamy cookie dough with cottage cheese is just as simple to make as classic chocolate cookie dough. The only difference is adding in 1 -2 extra minutes to blend the cottage cheese. Bonus, the cookie dough is completely edible without baking.
Ingredients and Substitutions
Before I show you how to make creamy, high protein cookie dough, make sure you have these ingredients (or substitutions) ready to go.
- Cottage Cheese: Use a cottage cheese you love. The flavor will not to prominent in the cookie dough. Blending the cottage cheese will smooth out the curds, so just use the kind you love. I personally love using one that is 4% fat. The cottage cheese from Good Culture or Daisy Cottage Cheese are both good choices.
- Maple Syrup: This is another sweetener. Feel free to use your preferred liquid sweetener.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Almond Flour: Blanched almond flour or oat flour are excellent choices to make this cookie dough gluten and/or grain free. If you would prefer to use all purpose flour, make sure to heat treat the flour. See the Tips section for more information.
- Protein Powder: Use your preferred vanilla or chocolate protein powder for an added boost of protein. I personally love this one.
- Nut Butter: Use this for an added boost of fat and as a binding agent. Choose your preferred nut butter.
- Chocolate Chips: What’s cookie dough without chocolate chips? Feel free to use your preferred chocolate chips or use any other mix-ins you like.
How To Make
Learn how to make cottage cheese cookie dough in a few easy steps.
- Add the cottage cheese, maple syrup and vanilla extract to a food processor or blender. Blend the everything together until smooth and creamy consistency like yogurt or sour cream. Taste and adjust as needed.
- Add the almond flour, protein powder and vanilla extract to a large mixing bowl. Whisk well to fully combine. Pour the wet ingredients from the food processor or blender into the dry ingredients. Mix the wet ingredients into the dry ingredients until well combined. Fold in the chocolate chips or any other mix-ins to the cookie dough.
3. Transfer the protein cookie dough into a serving dish to enjoy right away or scoop into cookie dough balls for snacking and store a container to store to enjoy later.
How To Store, Freeze and Thaw
- Store: Place the protein cookie dough or cookie dough balls in an airtight container in the fridge for up to 4 - 5 days. For longer storage, transfer the cookie dough into the freezer. If any separation occurs, make sure to stir the dough well.
- Freeze: Prepare the protein cookie dough as written in the recipe. Then scoop the raw dough into balls onto a small lined baking sheet or large plate for individual serving sizes. Freeze the cookie balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Or transfer all the dough into a freezer safe container.
- Thaw: Transfer the homemade cookie dough balls or the entire container of flourless cookie dough into the fridge overnight, scoop and enjoy. If the dough is too hard to easily scoop, leave the cookie dough out at room temperature for 20 - 30 minutes.
M’s Expert Tips
- Blend the cottage cheese. Unless you love a lumpy cookie dough texture, I suggest blending the cottage cheese until smooth and creamy, like yogurt or sour cream.
- The flour matters. This edible cookie dough with cottage cheese was developed using almond or oat flour. Neither of these flours needs to be heat treated. If you choose to use all purpose flour, make sure to heat treat the flour. The internal temperature must reach at least 160 F (71 C) in order for the flour to be safe to eat raw. I suggest spreading the flour out on a large plate. Heat the flour in 30 second increments, stirring in between rounds of heating. Heat for about 2 - 3 minutes or until the temperature of the flour reads 160 F (71 C). Cool completely before using in the cookie dough recipe.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Have fun with the mix-ins. Feel free to switch out the chocolate chips for anything you like and would normally make a cookie with.
- Scoop into teaspoon sized balls. I love to scoop my cookie dough into teaspoon sized balls to add to my favorite ice cream. If you prefer a more snack sized ball, use a small ice cream scoop with about 1 tablespoon of cookie dough per ball.
FAQs
No. Once blended into the batter, the cottage cheese creates a smooth, creamy texture without adding a noticeable cottage cheese flavor. You will only taste a classic chocolate chip cookie dough.
Yes! Cottage cheese adds protein and creaminess, making this a healthier alternative to traditional edible cookie dough. The overall nutrition will depend on the ingredients you choose.
Yes! Cottage cheese naturally adds protein to the cookie dough, making this cookie dough recipe a higher-protein dessert compared to other edible cookie dough recipes. In addition, this cottage cheese cookie dough recipe uses almond flour instead of all purpose flour so this cookie dough is also naturally gluten and grain free.
The consistency can vary depending on the brand of cottage cheese you use. If your cookie dough is too thin, add a little more oat or almond flour or chill it in the refrigerator for 20–30 minutes to help it firm up. Alternatively, if you find the dough too thick, add a splash of your preferred milk and mix until you reach your preferred consistency.
Other Cottage Cheese Recipes to Try
- Cottage Cheese Banana Bread
- Cottage Cheese Brownies
- Cottage Cheese Mousse
- Cottage Cheese Blueberry Muffins
- Cottage Cheese Pancakes
If you try this Cottage Cheese Cookie Dough recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Cottage Cheese Cookie Dough Recipe
Equipment
- 1 food processor or blender
- 1 mixing bowl
Ingredients
- 1 cup (226 g) cottage cheese
- 2 - 4 tablespoons (30 - 60 ml) maple syrup, to taste
- 2 teaspoons (10 ml) vanilla extract
- 1¼ cup (150 g) almond flour
- ¼ cup protein powder vanilla recommended
- 1 - 2 tablespoons (16 - 32 g) nut butter of choice
- ½ - 1 cup (85 - 170 g) chocolate chips
Instructions
- Add the cottage cheese, maple syrup and vanilla extract to a food processor or blender. Blend the everything together until smooth and creamy consistency like yogurt or sour cream. Taste and adjust as needed.1 cup (226 g) cottage cheese, 2 - 4 tablespoons (30 - 60 ml) maple syrup, to taste, 2 teaspoons (10 ml) vanilla extract
- Add the almond flour, protein powder and vanilla extract to a large mixing bowl. Whisk well to fully combine. Pour the wet ingredients from the food processor or blender into the dry ingredients. Mix the wet ingredients into the dry ingredients until well combined. Fold in the chocolate chips or any other mix-ins to the cookie dough.1¼ cup (150 g) almond flour, ¼ cup protein powder , 1 - 2 tablespoons (16 - 32 g) nut butter of choice, ½ - 1 cup (85 - 170 g) chocolate chips
- Transfer the protein cookie dough into a serving dish to enjoy right away or scoop into cookie dough balls for snacking and store a container to store to enjoy later.
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