Cottage Cheese Cookie Dough

This Cottage Cheese Cookie Dough is an easy, high-protein cookie dough recipe with protein powder, cottage cheese, and almond flour. It’s packed with 12 grams of protein per serving, gluten-free, and ready in 5 minutes.

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I have been a big fan of cottage cheese recipes for a few years. I always have cottage cheese in my fridge to make some cottage cheese cookies, cottage cheese ice cream, or my savory whipped cottage cheese.

I created this sweet recipe after seeing the viral cottage cheese cookie dough trend on social media. I decided to whip some cottage cheese in my blender, but, to keep this dessert low-carb and low-sugar, I picked my favorite sugar-free syrup and powdered peanut butter to cut down on calories.

The result is a creamy, sweet, peanut butter vanilla cookie dough packed with proteins. It’s the perfect protein-packed snack to keep you full and fix a sweet craving with 12 grams of protein per serve.

Ingredients and Substitutions

• Cottage Cheese – You can use low-fat cottage cheese to cut down the calories of your dip. Make sure you use plain cottage cheese, not flavored.
• Vanilla Protein Powder – I am a huge fan of NuZest because it’s natural, made with just three ingredients, and contains no additives like guar gums. Pick your favorite protein powder.
• Powdered Peanut Butter – It is a nice way to add peanut butter flavors to the cookie dough without bringing calories and fat from peanut butter. If you prefer regular peanut butter you can absolutely use natural peanut butter as a swap. For a nut-free option, use tahini or sunflower seed butter. Almond butter works as well.
• Maple Syrup – I use sugar-free maple syrup to cut down the calories and sugar in the recipe. But you can stir in any liquid sweetener you love, including agave syrup, honey, or coconut nectar.
• Vanilla Extract – It is optional in this recipe, especially if your protein powder has a strong vanilla flavor. I didn’t add any because my protein powder is loaded with vanilla taste already. Another tasty option is almond extract.
• Dark Chocolate Chips – I picked sugar-free chocolate chips for this protein dip. You can use any chocolate chips you love.
• Almond Flour is a low-carb, gluten-free flour that you can eat raw without cooking. That’s a great option to make raw cookie dough. I also use this flour to make keto cookie dough. If you have nut allergies, try sesame flour, oat flour, or sunflower seed flour.

How To Make Cottage Cheese Cookie Dough

1. In a food processor, add almond flour, protein powder, powdered peanut butter, cottage cheese, maple syrup, and vanilla.

2. Blend on medium-high speed using the tamper attachment of the blender to push down the ingredients next to the blade. Blend for 30 seconds, or until the mixture is smooth.
3. Transfer the cottage cheese mixture to a mixing bowl and fold in the chocolate chips.

4. Stir the mixture again. If the texture is too thick to your liking, stir in 1-2 tablespoons of unsweetened almond milk to thin out the dip.

Serving

This cottage cheese cookie dough recipe is a healthy, high-protein sweet treat that you can eat by the spoon or dip in cookies like:

• Keto graham crackers
• Peanut butter cookies with coconut flour
• Fruit – strawberries, apple slices, pear

Storage Instructions

Place the dip in an airtight container and keep it in the fridge for up to 4 days.

Frequently Asked Questions

More Cottage Cheese Desserts

Keto Cottage Cheese Pancakes

Cottage Cheese Overnight Oats

Whipped Cottage Cheese

Frozen Cottage Cheese Bark

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Cottage Cheese Cookie Dough

This Cottage Cheese Cookie Dough is an easy, high-protein edible cookie dough recipe using protein powder, cottage cheese, and almond flour. It's packed with 12 grams of protein per serving, gluten-free, and ready in 5 minutes.

Author: Carine Claudepierre

Prep: 5 minutes mins

Total: 5 minutes mins

Yield: 4 servings (1/3 cup)

Serving Size: 1 serving

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Ingredients

US Customary – Metric

• ▢ ¾ cup Cottage Cheese (note 1)
• ▢ ¼ scoop Vanilla Protein Powder (note 2)
• ▢ 2 tablespoons PB2 Powdered Peanut Butter (note 3)
• ▢ ¾ cup Almond Flour (note 4)
• ▢ 2 tablespoons Sugar-Free Maple Syrup (note 5)
• ▢ 1-2 tablespoons Unsweetened Almond Milk
• ▢ ⅓ cup Sugar-Free Chocolate Chips (note 6)

Instructions

• In a food processor, add all the ingredients except the chocolate chips.
• Blend until the mixture is thick and smooth. If too thick, blend in 1-2 tablespoons of unsweetened almond milk to thin out.
• Fold in chocolate chips and pulse in to incorporate evenly.
• Transfer the cottage cheese mixture to a bowl.
• Serve plain, or dip in strawberries, apple slices, or biscuits.

Notes

Note 1: You can use low-fat cottage cheese to cut down the calories.
Note 2: Any protein powder works: pea, soy, or whey protein powder.
Note 3: You can replace powdered peanut butter with regular peanut butter or almond butter. For a nut-free option, use tahini or sunflower seed butter.
Note 4: You can replace it with oat flour for a nut-free option.
Note 5: Any liquid sweetener works, including honey.
Note 6: You can use milk chocolate chips.

Storage: Store it in an airtight container in the fridge for up to 4 days. Don’t bake, eat cold.

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 serving

Yield: 4 servings (1/3 cup)

Nutrition

Serving: 1 servingCalories: 240.7 kcal (12%)Carbohydrates: 10.3 g (3%)Fiber: 4.5 g (19%)Net Carbs: 5.8 gProtein: 12.2 g (24%)Fat: 15.9 g (24%)Saturated Fat: 4.1 g (26%)Polyunsaturated Fat: 0.04 gMonounsaturated Fat: 0.1 gCholesterol: 5.5 mg (2%)Sodium: 226.5 mg (10%)Potassium: 44.1 mg (1%)Sugar: 2.2 g (2%)Vitamin A: 29.9 IU (1%)Vitamin B12: 0.3 µg (5%)Calcium: 86.6 mg (9%)Iron: 1.6 mg (9%)Magnesium: 2.9 mg (1%)Zinc: 0.2 mg (1%)