Cottage Cheese Cookie Dough

4.87

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This edible cottage cheese cookie dough is the ultimate protein-packed dessert! It’s gluten-free, egg-free, naturally sweetened and comes together in just 10 minutes with 7 simple ingredients.

Cottage cheese is really having its moment and I’m here for it! First, cottage cheese ice cream went viral and now cottage cheese cookie dough all thanks to Jake Cohen’s amazing recipe.

I actually shared my recipe for cottage cheese cookies a few weeks ago, which was actually based off this recipe, so I figured I might as well share the original cookie dough recipe to the blog!

A spoon in a white bowl of cottage cheese cookie dough.

Why You’ll Love This Recipe

  • Protein-packed: One serving is packed with 14 grams of protein!
  • Healthier indulgence: This recipe gives you all the joy of eating cookie dough but with healthier ingredients. It’s a sweet treat you can feel good about indulging in.
  • Easy to make: No baking or complicated steps required! This recipe comes together in about 10 minutes with only 7 simple ingredients.
  • Family-friendly: It’s kid-friendly and adult-approved!
Ingredients measured out to make Cottage Cheese Cookie Dough: almond flour, cottage cheese, natural peanut butter, vanilla, chocolate chips, vanilla protein powder and maple syrup.

Ingredients Needed

  • cottage cheese – the star of the show! You can use any variety you like, but keep in mind if you use small curd you might need less almond flour as small curd cottage cheese doesn’t have has much liquid. I like using whole milk Good Culture cottage cheese. I recommend using 4% milkfat cottage cheese for the best results. And because cottage cheese has a higher sodium content there’s so need for added salt in this recipe.
  • maple syrup – adds a touch of natural sweetness. Just two tablespoons will do the trick.
  • vanilla – adds that classic cookie dough flavor.
  • almond flour – a nutrient-dense flour that’s grain-free and gluten-free. My favorite brand is Bob’s Red Mill super fine almond flour.
  • peanut butter – I love the addition of peanut butter in this cookie dough recipe. It adds some nuttiness and additional protein and healthy fats. Feel free to use your preferred nut or seed butter in place of the peanut butter.
  • vanilla protein powder – this really amps up the protein content and adds some flavor. I used Nuzest protein powder (use code eatingbirdfood for 15% off your order) but I also love Sun Warrior Vanilla Warrior Blend.
  • chocolate chips – what’s cookie dough without chocolate chips?! I used Lily’s dark chocolate chips because they are sweetened with stevia and low in sugar, but you can use any brand you prefer.
Collage of four photos showing the steps to make Cottage Cheese Cookie Dough: blending maple syrup and cottage cheese and then stirring in almond flour, chocolate chips and peanut butter.

How to Make

This recipe comes together in under 10 minutes in only 2 simple steps:

Blend: Add the cottage cheese, maple syrup and vanilla extract to your blender or food processor and blend until smooth and creamy.

Combine: Transfer the cottage cheese mixture to a medium mixing bowl and stir in the almond flour, protein powder and peanut butter until well incorporated. Gently fold in the chocolate chips. Enjoy immediately, or store in the fridge for a chilled treat!

A spoon holding a scoop of cottage cheese cookie dough over a bowl full of dough.

Substitutions & Notes

Almond Flour – I’ve only tested this recipe with almond flour and I’m not sure how other flours like oat flour or coconut flour would work in this recipe, so I wouldn’t recommend using a different flour.

Peanut butter – Feel free to substitute the peanut butter with any nut or seed butter of choice. Cashew butter, almond butter, tahini or sunflower seed butter will all work as substitutes. Just a note, that if you use tahini or sunflower seed butter the flavor of the cookie dough will vary slightly.

Maple syrup – I haven’t tried it, but you should be able to swap the maple syrup with another liquid sweetener of choice like honey or agave.

Protein powder – If you don’t have protein powder on hand or just aren’t a fan you could try replacing some of the protein powder with more almond flour. I haven’t tried it, but I would start with 1 ¼ cups almond flour if you are skipping the protein powder.

Mix-ins – Feel free to mix in some of your favorite mix-ins like nuts, seeds or dried fruits to add an extra crunch and flavor. You could also experiment with different types of chocolate chips, like dark chocolate chips, butterscotch chips or white chocolate chips for a different twist.

A spoon in a small bowl of cottage cheese cookie dough.

This cottage cheese cookie dough recipe is incredibly versatile and can be served so many different ways! Here are some ideas:

  • Straight up – Simply dig in with a spoon for a delicious, protein-packed snack or dessert. It’s great for a mid-afternoon or post-workout treat.
  • Sundae – For a cookie dough sundae with a chocolate drizzle simply use an ice cream scoop to scoop the dough into a small bowl. Melt 1-2 Tablespoons of additional chocolate chips with 1/2 teaspoon coconut oil in the microwave for 15-20 seconds. Drizzle chocolate over the cookie dough. Enjoy!
  • Balls – Roll the dough (using a heaping Tablespoon) into balls. These can also be dipped in chocolate for chocolate covered cookie dough bites. You can also freeze the cookie dough balls for a refreshing treat anytime you want one!
  • Dip – Add almond milk (about 1/4 or so) for a thinner texture that’s perfect for dipping. Serve with apple slices, strawberries, bananas or graham crackers.
  • Parfait – Layer this cookie dough with Greek yogurt and fresh berries for a delicious parfait. It’s the perfect way to start your morning!
A spoon in a white bowl of cottage cheese cookie dough.

Can I Make Cookies With This Recipe?

This recipe was intended to be an edible cookie dough recipe, but after trying it I was determined to create a version that could could be baked as cookies in the oven. I made a few tweaks to this cookie dough recipe, but if you want to make cookies you’ll have to try my recipe for cottage cheese cookies!

A spoon in a small bowl of cottage cheese cookie dough.

In the fridge: Transfer your cottage cheese cookie dough to an airtight container and store it in the fridge. It should stay fresh for up to one week. Just give it a good stir before serving as the ingredients may separate a bit in the fridge.

In the freezer: For longer storage, you can freeze this cookie dough. I recommend scooping it into bite-sized balls and placing them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the cookie dough bites to a freezer-safe bag or container (I like my Stasher bags). They should keep well for up to 3 months. When you’re ready for a treat, just grab one (or a few) from the freezer and enjoy! They’re delicious eaten straight from the freezer.

More Cottage Cheese Recipes

More No-Bake Treats to Try

Be sure to check out all of the cottage cheese recipes as well as the full collection of dessert recipes on EBF!

4.87 from 29 votes

Cottage Cheese Cookie Dough

This edible cottage cheese cookie dough is the ultimate protein-packed dessert! It's gluten-free, egg-free, naturally sweetened and comes together in just 10 minutes with 7 simple ingredients. 
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6

Ingredients  

Instructions 

  • In a blender or food processor blend together the cottage cheese, maple syrup and vanilla until smooth.
    A blender with cottage cheese inside.
  • Transfer to a mixing bowl and stir in the almond flour, protein powder and peanut butter until well incorporated.
    A woman's hand holding a bowl and using her other hand to fold the cottage cheese cookie dough with a silicone spatula.
  • Gently fold in the chocolate chips.
    A large glass bowl containing cottage cheese cookie dough.
  • Store in an airtight container in the refrigerator.

Notes

  • Cottage Cheese: You can use whatever variety you like, but if you use small curd you won’t need as much almond flour

Nutrition

Serving: 1/6 recipe | Calories: 231kcal | Carbohydrates: 16g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 171mg | Potassium: 196mg | Fiber: 5g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: Cottage Cheese Cookie Dough
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




18 Comments

    1. Hi Gloria – I would have to remake this recipe to be able to tell you the exact serving, but I would say 1/3 cup give or take. So sorry I don’t have the correct answer for you right now, I will report back once I make it again. Hope you enjoy!

    1. You can skip it and use more almond flour instead of the protein powder! Let me know if you end up trying this recipe and what you think of it.

  1. 5 stars
    I had no idea what to expect, but holy moly this is simply amazing!! Literally have not made a recipe from your site that I didn’t absolutely love!!!

    1. WOO! This is so great to hear, Jenna. I am so excited to hear that you are loving this recipe and it turned out great for you. Thanks for sharing your review + star rating, it means so much to me!

    1. I haven’t tried it, so I am not sure how it will work out. It might cause the cookie dough to be a little dry. Let me know how it turns out if you give it a try!

  2. 2 stars
    I followed the measurements and mine looks nothing like cookie dough, it looks like batter, and using a cup of almond flour is a huge amount of calories, you can maybe have two tablespoons of this as a serving

    1. Hi Nicole – I am sorry to hear this didn’t turn out for you. What % of cottage cheese did you use?

  3. 4 stars
    It had a distinctive cheese cake taste, so it was more like cheese cake cookie dough. def not like cookie dough but still a fun and healthier alternative.

    1. Glad you gave this recipe a try and it turned out for you! Thanks for your review + star rating, I truly appreciate it!

  4. Absolutely love this!!! I have made sure there is some in my fridge for the past month. I have made some tweaks. For some added fiber, I replaced half of the almond flour with oat flour. My daughter is allergic to nuts so I wanted to see what happens using straight oat flour. It works out great! A dash of almond extract adds decadence. I usually blend the cottage cheese too long so it ends up on the runny side. I add PB2 to help with that. Decreased the syrup and chips and dang nabit, it’s a perfect type 2 diabete snack! No cottage cheese, green yogurt is great substitute. It will have a slight tang. Next up, I’m going to reduce the chips to have and add some dried cherries. Such a great recipe and I’m having fun putting my own twists on it!

    1. Ahh this sounds amazing, SO glad you loved this recipe. LOVE your additions, so fun and flavorful. Thanks for sharing your review & star rating, Pam. I really appreciate it!