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This high-protein edible Cottage Cheese Cookie Dough is the perfect treat for whenever you need something sweet. It’s easy to make and really delicious!
It’s a great protein-packed sweet snack! It’s gluten-free, egg-free, and comes together in just minutes with simple ingredients that you may already have in your kitchen. And this delicious sweet treat can be turned into Cottage Cheese Bark for a nice boost of protein in your day!
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About this recipe
This recipe is adapted from Jake Cohen’s recipe on Instagram.
I’m a big fan of these cottage cheese recipes. So, when I saw this cookie dough one, I just had to try it! So good!
I, of course, put my own little spin on it. Now I will say that in all honesty, if you’re new to these cottage cheese desserts, you should start with my cottage cheese chocolate pudding and see if you like them. But if you’ve tried them and know you like them, this was really fun to try. And I’ll def make it again.
The texture of the almond flour gives the cookie dough a gritty texture. You can minimize that texture by using fine almond flour, or even placing the almond flour in the food processor with the cottage cheese.
If you want a more traditional chocolate chip cookie dough, try my Edible Cookie Dough.
Tips on cottage cheese
For the cottage cheese, use fat free, low fat, or full fat – your choice.
Obviously, fat free will have fewer calories, but it also tends to be a bit more watery and less flavorful. Full fat will make a thicker and more flavorful food, but will add more calories to your snack. So, it’s your choice.
I almost always use Lucerne full fat large curd cottage cheese. I find the flavor is always good, and the texture is great. Recently I bought a different brand of cottage cheese because I was shopping at a different store that didn’t carry Lucerne.
I was really surprised at the difference in texture between the two brands. The Lucerne was thick while the other brand was very thin and watery. It still tasted great, but the two will definitely give different results if used in this recipe.
If you start with a thin watery cottage cheese, the end product will be thinner. Now, in the case of a pudding it may not be a problem to have a thinner treat. But, if you’re using cottage cheese in a baked good, the extra water can have an effect.
So I recommend that if your cottage cheese is very thin and watery, place it in a strainer lined with cheesecloth or a coffee filter over a bowl and refrigerate overnight to drain off the excess liquid. Or, simply add in more almond flour to thicken the dough.
I also have more detailed information on cottage cheese in my lemon cottage cheese pudding post.
How to make
This one’s really simple, add the cottage cheese, cream cheese, and sweetener to a food processor or blender, and blend until smooth.
Then, by hand, mix in the almond flour, protein powder, vanilla extract, and chocolate chips.
Pro tips & FAQ:
I prefer a food processor for these cottage cheese recipes. If you use a blender, you’ll probably have to scrape down the sides more often.
As for the sweetener, I like powdered sugar in these cottage cheese desserts. It has a neutral flavor and doesn’t add any liquid. But certainly, feel free to use any sweetener you like. The original recipe used maple syrup for a natural sweetener. Brown sugar would have a nice cookie flavor. Or any other sweetener you like will work.
I tested the cookie dough without the protein powder, and it was missing something. The powder adds a nice cookie dough flavor to the mix. So, I don’t recommend skipping it.
Ooops, and that’s why my ingredients picture is missing the protein powder!
How to Store
Store it in the fridge in an air tight container for up to 5 days. You may need to give it a stir, as the ingredients may separate a bit in the fridge.
Leftovers can also be frozen for longer storage, or even for a nice frozen treat. Scoop it into bite sized portions using a cookie dough scoop. Place them on a cookie tray, and into the freezer. Once frozen, pop them in a zip top bag and keep them for up to 2 months.
Changes to the recipe
Like I said earlier, you can swap the sweetener as you like. And, feel free to play around with the mix-ins as well. Some ideas:
- Mini chocolate chips would be perfect in this!
- Nuts: toasted pecans, walnuts, peanuts
- Seeds: pepitas, poppy seeds, sesame seeds
- Dried fruits: apples, apricots, dates, raisins, cranberries
- Chip swap: use butterscotch chips, peanut butter chips, white chocolate chips
- Crush up some cookies for a monster cookie dough
- Use up come candy bars: leftover Halloween candy, peanut butter cups, M&Ms
Serving suggestions
I love it just served in a bowl, but fancy it up by making a parfait with layers of yogurt and berries.
Roll it into balls, or use that cookie dough scoop to help. Then dip them in chocolate.
Add small chunks to Cookie Dough Ice Cream.
Can I bake cookies with this recipe?
This is intended to be eaten raw, like cookie dough. I think it would need some work to be able to bake it up and serve it like cookies. Though I have seen a recipe going around social media that I need to try.
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Recipe
Cottage Cheese Cookie Dough
Equipment
- food processor or blender
Ingredients
- 1 cup cottage cheese
- 2 ounces cream cheese
- 2 tablespoons powdered sugar or maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅔ cup almond flour
- 1 scoop vanilla protein powder
- ½ cup chocolate chips
Instructions
- Add the cottage cheese, cream cheese, and sweetener to a food processor or blender, and blend until smooth.
- Pour the smooth cottage cheese mixture into a bowl, and add in the vanilla extract, almond flour, and protein powder, and mix.
- Fold in the chocolate chips.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This is a great way to get a treat with lots of protein. Thanks for reading the post & I hope you love it as much as I do. ~ Debi, author, Life Currents