Looking for a lighter, high-protein twist on cookie dough? This Cottage Cheese Protein Cookie Dough is silky, smooth, and surprisingly rich, thanks to blended cottage cheese. It’s lighter, lower in fat, higher in protein, and has a whipped texture that makes it super satisfying. A fun and unique way to enjoy cookie dough without butter or eggs – and yes, it still tastes amazing!
Ingredients
- Almond flour - almond flour is safe to consume raw, which makes it great for using in edible cookie dough. Or, you can also use oat flour or all-purpose flour as a substitute. If using all-purpose flour, it must be heat-treated first (see notes below) to make it safe to consume raw.
- Cottage cheese - any fat percentage will work fine. This will give our cookie dough its creamy, whipped, protein-packed base.
- Maple syrup or honey - for sweetness and depth of flavour
- Vanilla extract - for a boost of delicious vanilla flavour
- Salt - helps bring the flavours out
- Mini chocolate chips - the classic cookie dough mix-in. Or you can use whatever mix-ins you like!
See recipe card for quantities.
Instructions
STEP 1: Using a blender, blend cottage cheese until smooth, and then set it aside.
STEP 2: In a large bowl, add flour, salt, and protein powder. Give these dry ingredients a good mix.
STEP 3: Add in blended cottage cheese, vanilla extract, and maple syrup. Mix the wet and dry ingredients until well combined.
STEP 4: If the dough feels too wet, you can add in a bit of extra flour. Adjust until you reach your desired thickness and texture. Keep in mind this cottage cheese cookie dough will be softer in texture than traditional cookie dough recipes (almost like a whipped texture).
STEP 5: Mix in mini chocolate chips until they're well distributed. Serve right away, or store for later. I recommend chilling this one for at least an hour for best results in flavour and texture. Enjoy!
Equipment
I recommend using an electric mixer (either a hand mixer or stand mixer) to combine the ingredients into a dough - this will make it easier to mix with, and give a fluffier, creamier texture by beating in some air. Or if you don't have a mixer, no worries - you can use a spatula and mix manually as well.
For blending the cottage cheese, most blenders will work just fine. I like using a high-speed blender at home like my Vitamix or Nutribullet Pro.
Storage
You can store the cookie dough in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2-3 months. Just thaw them before you're ready to enjoy them.
I recommend portioning the cookie dough using a cookie scooper before refrigerating or freezing. This helps with portion control, and saves time so that you don't have to wait for an entire container of cookie dough to thaw before eating it.
Toasty's Tips
- This recipe uses almond flour. But you can also substitute it with oat flour or all-purpose flour if you wish. If using all-purpose flour, always make sure to heat-treat it first in order to make it safe to consume raw. You can do this either by using an oven or microwave.
- Use an electric mixer like a hand-mixer or stand-mixer to get the best results. This will help beat air into the dough, creating a fluffier and creamier texture. But if you don't have an electric mixer, you can certainly use a spatula to manually mix the ingredients instead.
- I recommend chilling the dough in the fridge for at least 60 minutes or longer. This helps the texture firm up for a more delicious doughy texture, and allows the flavours to deepen and develop.
- This recipe will be on the softer and wetter side when it's freshly made, which is totally normal. It will firm up once refrigerated. But if you still find it too soft or wet, you can easily adjust the texture by using flour - just add extra flour, 1 tablespoon at a time, until you reach your desired thickness and consistency.
- Customize the mix-ins to suit your tastes and preferences. Instead of chocolate chips, you can use coconut flakes, dried fruits, nuts, seeds, nut butters, M&M's, funfetti, crumbled cookies, protein powder, and so on. It's totally up to you!
Other Recipes to Try:
Looking for other cookie dough recipes like this? Try these:
📖 Recipe
Cottage Cheese Protein Edible Cookie Dough
Suggested Equipment
- Mini oven (for heat-treating flour)
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- ¼ cup vanilla protein powder - plant-based (or your choice)
- ⅛ teaspoon salt
Wet Ingredients
- 1 cup cottage cheese - any fat %
- 2 tablespoon maple syrup - or honey
- 1 teaspoon vanilla extract
Mix-ins
- ½ cup mini chocolate chips
Instructions
- Using a blender, blend cottage cheese until smooth, and then set it aside.
- In a large bowl, add flour, salt, and protein powder. Give these dry ingredients a good mix.
- Add in blended cottage cheese, vanilla extract, and maple syrup. Mix the wet and dry ingredients until well combined.
- If the dough feels too wet, you can add in a bit of extra flour. Adjust until you reach your desired thickness and texture. Keep in mind this cottage cheese cookie dough will be softer in texture than traditional cookie dough recipes (almost like a whipped texture).
- Mix in mini chocolate chips until they're well distributed. Serve right away, or store for later. I recommend chilling this one for at least an hour for best results in flavour and texture. Enjoy!
Notes
- Watch the step-by-step video tutorial here.
- This recipe uses almond flour. But you can also substitute it with oat flour or all-purpose flour if you wish. If using all-purpose flour, always make sure to heat-treat it first in order to make it safe to consume raw. You can do this either by using an oven or microwave.
- Use an electric mixer like a hand-mixer or stand-mixer to get the best results. This will help beat air into the dough, creating a fluffier and creamier texture. But if you don't have an electric mixer, you can certainly use a spatula to manually mix the ingredients instead.
- I recommend chilling the dough in the fridge for at least 60 minutes or longer. This helps the texture firm up for a more delicious doughy texture, and allows the flavours to deepen and develop.
- This recipe will be on the softer and wetter side when it's freshly made, which is totally normal. It will firm up once refrigerated. But if you still find it too soft or wet, you can easily adjust the texture by using flour - just add extra flour, 1 tablespoon at a time, until you reach your desired thickness and consistency.
- Customize the mix-ins to suit your tastes and preferences. Instead of chocolate chips, you can use coconut flakes, dried fruits, nuts, seeds, nut butters, M&M's, funfetti, crumbled cookies, protein powder, and so on. It's totally up to you!
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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