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My Cottage Cheese Cookie Dough is So Good!
When I was testing my cottage cheese cookie recipe, I remember tasting it before baking it to see if it needed anything else. And I thought, wow, aside from the raw egg in there, this is so good on its own! So I pretty much just took out that egg from the recipe, along with baking powder and baking soda, and turned it into an edible cookie dough.
It was so good, but I started thinking if anyone is making edible cookie dough with cottage cheese, they’re probably after a high-protein snack like I usually am. So… I also added protein powder to the recipe. It works like the almond flour in this cookie dough, so you can add as much or as little as you want. I used ¼ cup of protein powder which makes each serving of this cottage cheese cookie dough have about 14 grams of protein!
Ingredients You’ll Need
- Almond flour: I like to use Almond flour, but if you have an allergy, you could use a finely ground oat flour or even coconut flour. It will change the nutritional info.
- Protein powder: I prefer to use a vanilla whey protein powder, but you can really use any kind you like (or even flavor!) Need help picking a protein powder? Check out my guide!
- Cottage cheese: Whole milk cottage cheese will have the best flavor and texture, but you can use low-fat.
- Maple syrup: Honey or agave would work, too.
- Vanilla extract: You really want to use a high-quality extract here since it’s not getting baked off in the oven.
- Chocolate chips: I always opt for dark chocolate chips, but you can use milk or semisweet ones.
Popular Additions
- Nuts. Add ¼ to ⅓ cup of chopped, toasted nuts (like almonds, cashews, peanuts, walnuts, or pecans).
- Dried fruit. Try ¼ cup of raisins or chopped dates.
- Cocoa powder. Want chocolate on chocolate? (I know, is that even a real question!?) test out, adding one tablespoon of cocoa powder and maybe more to taste!
- Peanut butter. Add up to ¼ cup of creamy peanut butter or another nut butter, like almond butter or cashew butter.
How to Make Cottage Cheese Cookie Dough
My Best Cottage Cheese Chocolate Chip Cookie Dough Tips
- Adjust almond flour if needed. If you find that the dough is still a little soft, add ¼ cup more almond flour.
- Refrigerate the dough. This protein-packed cottage cheese cookie dough can be eaten with a spoon, but if you want something firmer (or that you can form into cookie dough balls), refrigerate it first.
- Choose a protein powder you like the taste of. It took me a long time to find a protein powder I loved. If you don’t like the taste of it on its own, you probably won’t like it in this edible cookie dough!
- Don’t try to bake with this recipe. This cookie dough is not meant to be baked! (For that, try this recipe.) If you do, the cookies will spread too much and fall apart.
Recipe Help & Common Questions
Kept in the fridge in an airtight container, this cookie dough will last for 4-5 days.
Yes, you do! I know it can be a hassle to have to use (and clean) a blender, but blending the cottage cheese mixture will make for a smooth cookie dough that really does taste like the real thing.
This is an easy fix! I’d just add more almond flour until you reach the right consistency.
More Cottage Cheese Dessert Recipes:
- Cottage Cheese Cookies
- Cottage Cheesecake Cups
- Cottage Cheese Ice Cream Bars
- Cottage Cheese Ice Cream
If you try this feel good Cottage Cheese Cookie Dough recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cottage Cheese Cookie Dough
Ingredients
- 1 ½ cup almond flour plus more if needed
- ¼ cup protein powder plain or vanilla
- 1 cup whole milk cottage cheese
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips
Instructions
- In a medium mixing bowl, whisk together the almond flour and protein powder until well combined.
- Add the cottage cheese, maple syrup, and vanilla to a blender and blend until smooth and creamy.
- Add the cottage cheese mixture to the dry ingredients and stir until you get a dough-like consistency. Add more almond flour if needed to ensure it holds well together without being sticky.
- Fold in the chocolate chips. Keep as is to enjoy with a spoon or use a 1.5 tablespoon-size spring-loaded cookie scoop to scoop the mixture into 18 cookie dough balls. Enjoy immediately or refrigerate up to an hour for a firmer texture.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
