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This Cottage Cheese Cookie Dough is the ultimate high-protein snack for satisfying your sweet tooth! It is completely no-bake, packed with 28 grams of protein per serving and ready in just 10 minutes.
Recipe Highlights
- High in protein: Each serving has 28 grams of protein from the combination of cottage cheese and vanilla protein powder to keep you full and satisfied.
- No bake 10 minute recipe: This is a hassle-free treat that comes together in one mixing bowl in under 10 minutes. For another quick no bake snack also try my Cookie Dough Protein Balls.
- Perfect for meal prep: You can easily whip up a double batch on Sunday to have healthy snack portions ready to grab all week long, just like my Banana Protein Balls.
- Smooth texture: Blending the cottage cheese creates a smooth consistency and doesn’t taste like cottage cheese!
If you loved my viral Greek Yogurt Chocolate Mousse or my High Protein Banana Pudding, then you are going to be absolutely obsessed with Cottage Cheese Cookie Dough! It takes everything you love about raw cookie dough and gives it a healthier, protein-packed upgrade that you can can enjoy any time of day.
This is my take on the viral Tiktok recipe. I’ve tested 4 different variations of this cookie dough using different types of flours as the base, nut butters and cottage cheese and finally came up with the perfect texture and taste that truly tastes like cookie dough!
It makes an incredible afternoon snack, post-workout treat, or meal prep dessert for the week.
Ingredient Notes
Cottage cheese: I prefer using 2% or 4% full fat cottage cheese because it gives a richer end result, but 0% works too.
Nut butter: I use cashew butter which is my secret ingredient for a true cookie-like taste. I also use this in my Cookie Dough Stuffed Dates, Cookie Dough Overnight Oats and my Chocolate Chip Cookie Granola which I baked up on National TV!
Oat flour: This gives the perfect cookie dough structure and is completely safe to eat raw (unlike regular wheat flour.) You can make your own by blending rolled oats which also works great in my Oat Flour Banana Muffins. You can substitute with Almond flour but I find it does give a slightly grainier result.
Protein powder: Vanilla whey protein powder adds sweetness, thickens the dough, and boosts the overall protein overall. Protein Powder also works great in my Fluffy Protein Pancakes with 26 grams of protein. If you prefer you can just leave this out!
How To Make Cottage Cheese Cookie Dough
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Mix the blended cottage cheese with the nut butter, maple syrup and vanilla.
Step 2: Add the dry ingredients.
Step 3: Mix until it forms a dough.
Step 4: Serve and enjoy!
Recipe Variations
- Double chocolate: Swap the vanilla protein powder for chocolate protein powder and add a tablespoon of cocoa powder to make it a chocolate dough that tastes similar to my Chocolate Overnight Oats.
- Nut-free version: Use sunflower seed butter or tahini instead of nut butter to make this entirely nut-free.
- Fun mix-ins: Feel free to toss in chopped walnuts, white chocolate chips, peanut butter, mini marshmallows or any other mix ins you love in your cookie dough!
How To Store
Store your cookie dough in an airtight container in the refrigerator for up to 5 days. You can also freeze individual scoops on a parchment-lined tray before transferring them to a freezer-safe bag for up to 3 months, letting them thaw slightly on the counter before enjoying.
Jess’s Tips
- Strain the cottage cheese if needed: Some brands of cottage cheese can be quite liquidy compared to others. If this is the case strain your cottage cheese in a cheese cloth.
- Blend the cottage cheese: Take your time blending the cottage cheese base for a smooth texture. Blended cottage cheese also works great in my Protein Chia Pudding.
- Adjust the sweetness: Depending on how sweet your protein powder is, you may want to start with one tablespoon of maple syrup and adjust to taste. Just add more as needed.
- Adjust the dough thickness: If your dough feels a little too wet, add more oat flour, 1 tablespoon at a time until it reaches your desired thickness. If your dough feels to dry, add a small splash of milk and mix to hydrate the dough.
- Let it chill: While you can eat this immediately, letting it rest in the fridge for 30 minutes lets the oat flour to fully hydrate making it even thicker and more flavourful.
Frequently Asked Questions
Not at all. Once blended smoothly and combined with the vanilla, almond butter, and oat flour you really don’t taste it at all.
Yes! Because this recipe uses oat flour instead of raw wheat flour, and contains no raw eggs, it is entirely safe to enjoy straight from the bowl.
Try These Cottage Cheese Recipes Next!
Cottage Cheese
Jalapeño Cheddar Cottage Cheese Biscuits
Cottage Cheese
Cottage Cheese Almond Flour Bagels
Desserts
Cottage Cheese Cinnamon Rolls
Main Dishes
Cottage Cheese Pizza Buns
If you tried this Cottage Cheese Cookie Dough leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Cottage Cheese Cookie Dough
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Gluten-Free
Description
This Cottage Cheese Cookie Dough has 28 grams of protein per serving and tastes like the real deal!
Ingredients
- 1 cup cottage cheese (I use 2%)
- 1 tbsp almond butter or cashew butter (smooth)
- 1–2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 2 tbsp vanilla whey protein powder (I like Just Ingredients Vanilla Protein)
- Pinch of salt
- 1/4 cup mini chocolate chips
Instructions
- Blend the cottage cheese in a small blender or food processor until smooth and creamy.
- Add to a medium mixing bowl with the nut butter, maple syrup and vanilla extract and mix to combine.
- Add the oat flour, protein powder, salt and chocolate chips and mix together. If you find the dough is too loose, gradually add some more oat flour, 1 tablespoon at a time until it reaches you desired consistency.
- Place in the fridge to chill for 30 minutes or enjoy right away.
Notes
- Strain the cottage cheese with a cheesecloth if it seems too liquidy.
- Blend the cottage cheese thoroughly until completely smooth.
- Adjust the maple syrup to taste depending on the sweetness of your protein powder.
- Add more oat flour if the dough is too wet, or a splash of milk if it feels too dry.
- Chill the dough for 30 minutes to make it thicker and more flavourful.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 420
- Sugar: 23g
- Fat: 9g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 28g
