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Close-up jar of creamy cottage cheese cookie dough with mini chocolate chips and a spoon.

Cottage Cheese Cookie Dough

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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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Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 6 servings
Author: Molly Thompson

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.

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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!