Why You’ll Love this Edible Cottage Cheese Protein Cookie Dough
The first time I tested this protein cookie dough, the texture was a little too soft. I added more almond flour and protein powder until I found the perfect spoonable consistency.
My daughter took one bite and said, “oh my gosh, this is the best dessert you’ve ever made.” She didn’t even realize it was healthy! We’ve kept it in the fridge for easy after-dinner treats all week.
Recipe highlights:
- High-protein, but still indulgent
- Surprisingly high in fiber (5g per serving)
- Gluten-free, refined sugar–free, and naturally sweetened
- 10 minutes, no baking required
- Edible cookie dough and safe to eat raw
- Perfect for meal prep or a quick sweet tooth fix
This is the high-protein and healthy version of my classic and loved edible cookie dough!
Love sneaking cottage cheese into recipes? Try protein cottage cheese bagels, cottage cheese alfredo, or cottage cheese pizza crust next.
Ingredients You’ll Need
- Cottage cheese: full-fat blends the creamiest, but low-fat works too for low-calorie cookie dough (I used Good Culture). It has so many health benefits!
- Almond flour: for structure and mild nutty flavor (bonus it’s low carb).
- Vanilla protein powder: boosts protein and helps thicken. I like Be Welly by Kelly protein.
- Cashew butter: mild and creamy, just like I use in healthy edible cookie dough.
- Maple syrup: adds natural sweetness.
- Vanilla extract: classic cookie dough flavor.
- Mini chocolate chips: I used Enjoy Life for a dairy-free option.
- Sea salt: enhances the flavor. I recommend some extra for the top!
How to Make Cottage Cheese Cookie Dough
- Blend cottage cheese: Use a blender or food processor to blend until completely smooth and creamy with no lumps.
- Mix wet ingredients: Whisk the blended cottage cheese with maple syrup, cashew butter, and vanilla until smooth.
- Add dry ingredients: Stir in almond flour, protein powder, and salt until a soft dough forms.
- Fold and chill: Stir in chocolate chips. Eat immediately for soft dough or chill 30 minutes for a firmer, scoopable texture.
How to Serve Cottage Cheese Cookie Dough
- Scoop it with a spoon straight from the bowl (the classic way).
- Roll it into small balls for bite-sized, grab-and-go protein snacks (perfect for kids!).
- Layer it in a parfait with fruit and almond granola for a healthy breakfast/dessert.
- Use as a dip with apple slices, strawberries, or pretzels. Like buckeye dip, but healthy.
- Swirl it into oatmeal for extra protein and flavor (doing this asap).
- Freeze small portions for a firmer, candy-like treat.
Cottage Cheese Cookie Dough
This cottage cheese cookie dough is creamy, sweet, and packed with 21g of protein. Blended cottage cheese makes a flavorless high-protein base and maple syrup and cashew butter give it sweet richness. Plus, it’s gluten-free and ready in minutes. Chill it for a firmer, scoopable dough or enjoy right away as a soft, creamy dessert (I like to chill it!).
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Servings: 6 servings
Ingredients
- 1 cup cottage cheese low-fat or full-fat (I used Good Culture)
- 1 3/4 cups almond flour
- 2 scoops vanilla protein powder (about 1/2 cup) I used Be Well By Kelly Protien
- 2 Tablespoons cashew butter
- 1/2 teaspoon sea salt
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips I used Enjoy Life
Instructions
- Blend the cottage cheese (2 min): In a blender or food processor, blend the cottage cheese until completely smooth and creamy and no lumps remain.1 cup cottage cheese
- Combine wet ingredients (1 min): Pour the blended cottage cheese into a mixing bowl. Whisk in the maple syrup, cashew butter, and vanilla extract until combined. Whisk until no lumps remain.2 Tablespoons cashew butter, 1/4 cup maple syrup, 1 teaspoon pure vanilla extract
- Stir in dry ingredients (2 min): Add the almond flour, protein powder, and salt. Stir until a soft dough forms. Fold in the chocolate chips.1 3/4 cups almond flour, 2 scoops vanilla protein powder, 1/2 teaspoon sea salt, 1/2 cup mini chocolate chips
- Chill and enjoy: Serve immediately or chill for 30 minutes to firm up until scoopable.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Storage. Refrigerate in an airtight container for up to 5 days. Freeze up to 2 months and thaw in the fridge.
Consistency Tips. Is it too soft? Add almond flour 1 Tbsp at a time. If it’s too thick for your taste, add milk 1 tsp at a time to reach your desired consistency. Remember it will firm up as it chills!
Nut-Free. Swap cashew butter for peanut butter, almond butter, or tahini for a nut-free option.
Dairy-Free. Use dairy-free or lactose-free cottage cheese if needed.
Low-Calorie. Use low-fat cottage cheese and a sugar-free syrup to keep the carbs down. Also check the macros on your protein powder and use a vanilla protein powder with monk fruit or another low-calories sweetener.
*Nutrition information will change based on the brand and type of protein powder you use.
Nutrition
Serving: 1serving (1/6 of the recipe) | Calories: 423kcal | Carbohydrates: 28g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 364mg | Fiber: 5g | Sugar: 16g | Vitamin A: 49IU | Calcium: 147mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tested Tips and Tricks
- Too soft? Add 1–2 extra tablespoons of almond flour or protein powder.
- Too thick? Mix in 1 teaspoon milk at a time until scoopable.
- No protein powder? Add 1/4 cup more almond flour for texture or make this healthy cookie dough.
- Blend well: The smoother your cottage cheese, the more it mimics traditional cookie dough.
Variations & Substitutions
- Swap cashew butter for peanut butter, almond butter, or sunflower seed butter.
- Try dairy-free cottage cheese or a lactose-free cottage cheese to make this recipe fully dairy-free.
- Mix-ins: chopped nuts, sprinkles, or white chocolate chips.
- Sweetener: honey or agave works in place of maple syrup.
FAQs
Does it taste like cottage cheese?
Not at all! Blending removes the curds for a smooth texture and mixing with nut butter and maple syrup balances the flavor of cottage cheese.
How do I store it?
Keep this cottage cheese cookie dough recipe in an airtight container in the fridge for up to 5 days. You can also freeze it in a batch or roll it into balls for up to 3 months. Thaw overnight in the fridge.
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