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This cottage cheese edible cookie dough recipe is a simple yet delicious sweet treat that will help you stay on track while still allowing you to enjoy your favorite. This recipe went viral on social media after the whole cottage cheese craze, but trust me when I say it works!
Since you are here make sure to check out this vegan high-protein chocolate smoothie, this high-protein banana peach smoothie, single serve chocolate chip cookie dough, as well as this easy protein mug cake cookie recipe.
This is the best viral cottage cheese edible cookie dough recipe ever!
Cottage cheese recipes are all the hype right now so I wanted to share something a little different from the Viral cottage cheese ice cream but still stay within the dessert theme.
This safe-to-eat cottage cheese cookie dough is a delicious twist that you have to try asap since it is a high protein dessert that will help you stay on track this summer plus is it made with simple ingredients!
Why you need to make this recipe!
- It is a great source of protein.
- This recipe is gluten free since it uses almond flour, just make sure that you are also using a gluten-free certified protein powder as well.
- It is a high-protein alternative to something we all love.
- This healthy chocolate chip cookie dough is a high-protein treat that will definitely fit your macros.
- You probably already have al
Table of Contents
- This is the best viral cottage cheese edible cookie dough recipe ever!
- Why you need to make this recipe!
- Ingredients for this viral recipe
- How to make this edible cottage cheese cookie dough
- Frequently asked questions – FAQ
- Cottage cheese edible cookie dough
- Cottage cheese cookie dough high protein Recipe
- Shop this recipe
- If you enjoyed this cottage cheese edible cookie dough recipe make sure to pin it for later!
Ingredients for this viral recipe
Here are the ingredients you will need to make this high-protein edible cookie dough recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Cottage cheese
- Maple syrup – The syrup is used as a sweetener instead of brown sugar and regular granulated sugar. It adds a subtle sweetness without being too much. You can use a sweetener of your choice though, for example, sugar-free maple syrup, stevia drops, or even honey if you would prefer that flavor.
- Vanilla extract- A little vanilla extract goes a long way in elevating the flavor of our cookie dough.
- pinch of salt
- Vanilla protein powder
- Almond flour
- Chocolate chips- Depending on what your goals are you can use regular chocolate chips or the sugar-free kind for a healthier sweet treat.
How to make this edible cottage cheese cookie dough
This is how you can make this high-protein raw cookie dough recipe. Make sure to scroll down to the recipe card for the full recipe!
- Blend the cottage cheese with the vanilla extract, and the maple syrup. We want a smooth consistency.
- Add the protein powder, almond flour, and salt to a large-sized bowl then top it with the smooth cottage cheese mixture.
- Stir until combined then fold in the chocolate chips or whatever mix-ins you decide to use for this recipe.
- Enjoy with a spoon or use an ice cream scoop to serve it in cute bowls or ice cream cones!
Frequently asked questions – FAQ
How to store extra cottage cheese cookie dough?
You can store your leftovers in the fridge for up to 4 days.
Can I freeze my cottage cheese edible cookie dough?
Absolutely. Freezing this will make it last a little longer so place it in an airtight container and freeze for up to 2 months. I love to place my cookie dough in an ice cube that way I have bite-sized treats for whenever the cravings hit.
How to eat cottage cheese edible cookie dough?
This is a delicious treat that can be enjoyed on its own but you can also serve it on top of ice cream.
Roll it into balls, dip it in chocolate, or even enjoy it frozen as a sweet late-night snack.
What are some good mix-ins to add to this high-protein edible cookie dough?
If chocolate chips aren’t your thing or if you just want to try something else, I highly recommend peanut butter chips, cranberries, white chocolate chips, chopped-up peanut butter cups, or even mini m&m’s. Try them and let me know what your favorite add-in is!
Cottage cheese edible cookie dough
Cottage cheese cookie dough high protein
Ingredients
- 1 cup cottage cheese
- 1 cup almond flour
- a pinch of salt
- 1 scoop vanilla protein powder Use my code LOAF for a discount at checkout!!
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1/2 cup chocolate chunks
Instructions
- To a blender, add the cottage cheese, salt, vanilla extract, and maple syrup and blend until smooth.1 cup cottage cheese, 1 tsp vanilla extract, 2 tbsp maple syrup, a pinch of salt
- Pour the cottage cheese mixture into a bowl then add in the almond flour, and protein powder, and mix.1 cup almond flour, 1 scoop vanilla protein powder
- Fold in the chocolate chips or chunks and enjoy!1/2 cup chocolate chunks
Notes
This recipe yields approximately 7 servings. Each serving is about 3.5 to 4 tablespoons of dough. For more precise measurements, you can weigh the dough and divide by 7. Tips & Troubleshooting:
If your cookie dough seems thinner than expected, it could be due to the cottage cheese used. For a thicker dough, try using a denser cottage cheese like the Good Culture brand. To fix thinner dough, simply add a little extra protein powder and almond flour to absorb the excess moisture. Flavor Boost:
For added depth of flavor, toast your almond flour in a pan over medium-low heat, stirring often, and keeping a close eye on it to prevent burning. Let it cool completely before mixing it into the wet ingredients. (And yes, this is a healthy recipe! It will not taste the same as traditional cookie dough, but it’s a delicious, better-for-you option!)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop this recipe
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If you enjoyed this cottage cheese edible cookie dough recipe make sure to pin it for later!
Do you refrigerate or freeze? Maybe I missed that step
You can use both 🙂
Can you bake?
If don’t use protein powder, do I need to add more of anything else?
No, unfortunately it won’t turn out well if you bake it. The protein powder is important for soaking up the liquid from the wet ingredients so if you don’t use you should definitely use more almond flour or even cornstarch as well.
I really like this! I added a bit of salt which made it more cookie-dough-authentic for me.
I am so glad the modification worked out for you!
This is my go to sweet snack or dessert!! It is SO GOOD!!!!
So glad to hear it! 🙂
Can you use peanut butter powder instead of vanilla?
Vanilla extract is a liquid and you’d be switching it for a powder so it would change the texture a bit. But you can try it out and if it’s too dry you can add a little whole milk.
Can these be baked?
Unfortunately no.
Can we add eggs and baking powder to cook them? I don’t care for the texture of it raw 😭😭😭
I’ve never tried that before but give it a shot and let me know how it goes!
Making a second batch !! This is so good. I accidentally blended the almond flour and protein powder doing the second batch ( got a little excited I guess 😅). So I ended up adding another scoop of protein powder and 1 cup of almond flour to mix in after as it was a bit thinner this time (plus my cottage cheese was more runny this time as well). I weighed my completed ‘dough’ and divided by 10 servings to equal out. I entered all ingredients into Myfitnesspal to get exact macros and for the 10 servings. Shared with a couple of co-workers too. Definitely a keeper receipe !!!
I am so glad everything worked out for you!
Can I use something other than almond flour? My daughter has tree nut allergies.
You could use AP flour or GF 1:1 AP flour, just make sure to heat treat it first! Start with less and increase it slowly to get the right texture.
ohhh I subbed the cottage cheese for ricotta and it was way good
also, adding salt is key to making it take like chocolate chip cookie dough.
oh, also, chill before eating. way better
I’m so glad you enjoyed it with the ricotta! Great call on adding the salt. it’s definitely a game-changer to bring out those cookie dough vibes. And yes, chilling really makes a difference in both flavor and texture. Thanks for sharing your tips! 😊
Do not use AP flour!!! It harbors salmonella and e. Coli. AP flour should always be cooked. If you can find pasteurized flour you can use that but “home pasteurization” is NOT safe.
I used fat free cottage cheese and not sure if that was why but this came out really liquidy and not really cookie dough texture. But I just doubled the other ingredients (if I made it again I’d halve the cottage cheese) and it helped! Flavor was delicious!
You’re absolutely right! Using regular AP flour without cooking it can be a food safety concern, so I always recommend using almond flour for that reason in my cottage cheese cookie dough recipe or heat treating AP flour if that’s what they prefer. As for the cottage cheese, fat-free options can sometimes affect the consistency, which is why I suggest full-fat cottage cheese for a thicker dough. Doubling the other ingredients and halving the cottage cheese was a smart move to fix the texture. Glad to hear the flavor was still on point! Thanks for sharing your adjustments! 😊
What about ground flax? Seems like it would give the same texture with. Neutral flavor
Sure I feel like that would work well 🙂
Can these be frozen?
Yes it can and you can eat it from frozen too.
Is there a reason the whole thing should not be mixed in a food processor? I did it, except for chocolate chips, and it came out nice and smooth.
Sometimes over-mixing could potentially change the texture, so I just chose to mix the last part by hand to avoid that. But I’m glad to hear that it worked out!
Mine came out a little wet. Should I add more almond flour or more protein powder?
Hello 🙂 Yes, if the recipe has come out a little wet or runny, then more of a dry powdery ingredient like almond flour or protein powder should even it out.
I’m skeptical of most “healthified” desserts, but I had to try this one because the nutrition level is high and I do love me some cookie dough. After making it twice, with a couple tweaks, I’m going to call it satisfying. It’s not exactly like real cookie dough, but it ticks the box when I need something that feels indulgent. My tweaks are: pinch of salt (crucial), toasting the almond flour, using brown sugar or brown sugar substitute instead of maple syrup, and blending all ingredients in the food processor for smoother consistency (chips at the very end for only a few pulses).
Thanks so much for sharing your experience! I totally get what you mean, healthified desserts can be a hit or miss, but it’s awesome to hear that this one hit the mark for you. Your tweaks sound perfect, especially toasting the almond flour and adding the pinch of salt – those are great moves to really elevate the flavor. I’ll definitely keep those in mind! 😊 Glad it worked out for you!