Cottage Cheese Cookie Dough Recipe
Cottage Cheese Cookie Dough is a creamy, no bake treat that's packed with protein and ready in just minutes. Made with simple ingredients, it delivers all the classic cookie dough flavor you love in a healthier, high-protein dessert that's perfect for snacking or satisfying a sweet craving.
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.
Notes
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.
Tip: 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 in the microwave, stirring in between rounds of heating. Heat for about 2 - 3 minutes or until the temperature of the flour reads 160 F (71 C). Use a food thermometer to get the most accurate reading. Cool completely before using in the cookie dough recipe.
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