Cottage Cheese Cookie Dough

Edible cookie dough got a modern American makeover when blenders turned creamy cottage cheese into a no-cook base. Peanut butter, protein powder, and mini chocolate chips fold in for that classic sweet-salty bite without turning on the oven.

Serves 4 · 10 min prep

Estimate for one serving

• 285 cal
• 24g protein
• 22g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 1 cup low-fat cottage cheese
• 1/3 cup natural peanut butter
• 1/2 cup vanilla protein powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• 1 pinch of salt
• 2 tbsp almond flour

Instructions

1. 1Add the cottage cheese to a food processor or high-speed blender and blend until completely smooth and creamy with no curds remaining.
2. 2Scrape down the sides, then add the peanut butter, protein powder, maple syrup, vanilla extract, and salt.
3. 3Blend again until a thick, uniform dough forms that holds together when pressed.
4. 4Transfer the mixture to a medium mixing bowl.
5. 5Fold in the almond flour until fully incorporated for a classic cookie-dough texture.
6. 6Gently stir in the mini chocolate chips so they are evenly distributed without melting.
7. 7Taste and adjust sweetness if needed by folding in a little more maple syrup, then cover the bowl.
8. 8Chill in the refrigerator for at least 20 minutes so the dough firms up and flavors meld.
9. 9Scoop into small bowls or meal-prep containers and serve cold, or keep refrigerated up to 4 days.