Cottage Cheese Cookie Dough

This edible cottage cheese cookie dough is the ultimate protein-packed dessert! It’s keto gluten-free, egg-free, naturally sweetened and comes together in just 10 minutes with 7 simple ingredients.

Why You’ll Love This Recipe

• Protein-packed: One serving is packed with 14 grams of protein!
• Healthier indulgence: This recipe gives you all the joy of eating cookie dough but with healthier ingredients. It’s a sweet treat you can feel good about indulging in.
• Easy to make: No baking or complicated steps required! This recipe comes together in about 10 minutes with only 7 simple ingredients.
• Family-friendly: It’s kid-friendly and adult-approved!

Ingredients Needed

• cottage cheese – the star of the show! You can use any variety you like, but keep in mind if you use small curd you might need less almond flour as small curd cottage cheese doesn’t have has much liquid. I like using whole milk Good Culture cottage cheese. I recommend using 4% milkfat cottage cheese for the best results. And because cottage cheese has a higher sodium content there’s so need for added salt in this recipe.
• maple syrup – adds a touch of natural sweetness. Just two tablespoons will do the trick. also you can add 2-3 tbsp sweetener (like erythritol, monk fruit, or stevia to taste)
• vanilla – adds that classic cookie dough flavor.
• almond flour – a nutrient-dense flour that’s grain-free and gluten-free. My favorite brand is Bob’s Red Mill super fine almond flour.
• peanut butter – I love the addition of peanut butter in this cookie dough recipe. It adds some nuttiness and additional protein and healthy fats. Feel free to use your preferred nut or seed butter in place of the peanut butter.
• vanilla protein powder – this really amps up the protein content and adds some flavor. I used Nuzest protein powder (use code eatingbirdfood for 15% off your order) but I also love Sun Warrior Vanilla Warrior Blend.
• chocolate chips – what’s cookie dough without chocolate chips?! I used Lily’s dark chocolate chips because they are sweetened with stevia and low in sugar, but you can use any brand you prefer.2 tbsp sugar-free chocolate chips (or chopped dark chocolate, at least 70% cacao)

How to Make

This recipe comes together in under 10 minutes in only 2 simple steps:

Blend: Add the cottage cheese, maple syrup and vanilla extract to your blender or food processor and blend until smooth and creamy.

Combine: Transfer the cottage cheese mixture to a medium mixing bowl and stir in the almond flour, protein powder and peanut butter until well incorporated. Gently fold in the chocolate chips. Enjoy immediately, or store in the fridge for a chilled treat!

Substitutions & Notes

Almond Flour – I’ve only tested this recipe with almond flour and I’m not sure how other flours like oat flour or coconut flour would work in this recipe, so I wouldn’t recommend using a different flour.

Peanut butter – Feel free to substitute the peanut butter with any nut or seed butter of choice. Cashew butter, almond butter, tahini or sunflower seed butter will all work as substitutes. Just a note, that if you use tahini or sunflower seed butter the flavor of the cookie dough will vary slightly.

Maple syrup – I haven’t tried it, but you should be able to swap the maple syrup with another liquid sweetener of choice like honey or agave.

Protein powder – If you don’t have protein powder on hand or just aren’t a fan you could try replacing some of the protein powder with more almond flour. I haven’t tried it, but I would start with 1 ¼ cups almond flour if you are skipping the protein powder.

Mix-ins – Feel free to mix in some of your favorite mix-ins like nuts, seeds or dried fruits to add an extra crunch and flavor. You could also experiment with different types of chocolate chips, like dark chocolate chips, butterscotch chips or white chocolate chips for a different twist.

How to Eat Cottage Cheese Cookie Dough

This cottage cheese cookie dough recipe is incredibly versatile and can be served so many different ways! Here are some ideas:

• Straight up – Simply dig in with a spoon for a delicious, protein-packed snack or dessert. It’s great for a mid-afternoon or post-workout treat.
• Sundae – For a cookie dough sundae with a chocolate drizzle simply use an ice cream scoop to scoop the dough into a small bowl. Melt 1-2 Tablespoons of additional chocolate chips with 1/2 teaspoon coconut oil in the microwave for 15-20 seconds. Drizzle chocolate over the cookie dough. Enjoy!
• Balls – Roll the dough (using a heaping Tablespoon) into balls. These can also be dipped in chocolate for chocolate covered cookie dough bites. You can also freeze the cookie dough balls for a refreshing treat anytime you want one!
• Dip – Add almond milk (about 1/4 or so) for a thinner texture that’s perfect for dipping. Serve with apple slices, strawberries, bananas or graham crackers.
• Parfait – Layer this cookie dough with Greek yogurt and fresh berries for a delicious parfait. It’s the perfect way to start your morning!

Can I Make Cookies With This Recipe?

This recipe was intended to be an edible cookie dough recipe, but after trying it I was determined to create a version that could could be baked as cookies in the oven. I made a few tweaks to this cookie dough recipe, 

How to Store Cookie Dough

In the fridge: Transfer your cottage cheese cookie dough to an airtight container and store it in the fridge. It should stay fresh for up to one week. Just give it a good stir before serving as the ingredients may separate a bit in the fridge.

In the freezer: For longer storage, you can freeze this cookie dough. I recommend scooping it into bite-sized balls and placing them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the cookie dough bites to a freezer-safe bag or container (I like my Stasher bags). They should keep well for up to 3 months. When you’re ready for a treat, just grab one (or a few) from the freezer and enjoy! They’re delicious eaten straight from the freezer.

Nutrition

Serving: 1/6 recipe | Calories: 231kcal | Carbohydrates: 16g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 171mg | Potassium: 196mg | Fiber: 5g | Sugar: 7g