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Cottage Cheese Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 84 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 8 servings
  • Category: Dessert
  • Method: Blending
  • Cuisine: American
  • Diet: Low Fat

Description

This Cottage Cheese Cookie Dough recipe is a creamy, protein-packed treat made by blending cottage cheese with almond flour, vanilla protein powder, and chocolate chips. It offers a healthier twist on traditional cookie dough, perfect to enjoy cold as a snack or dessert with a smooth, sticky texture and a hint of natural sweetness from maple syrup.

Ingredients

Wet Ingredients

  • 1 ½ cups (240 g) cottage cheese
  • 2 tablespoons (30 ml) maple syrup
  • 1 teaspoon (15 ml) pure vanilla extract

Dry Ingredients

  • 2 cups (200 g) almond flour
  • 2 scoops vanilla protein powder

Add-ins

  • ½ cup semi sweet chocolate chips or milk chocolate chips

Instructions

  1. Puree Cottage Cheese Mixture: In a large food processor or high-speed blender, add the cottage cheese, maple syrup, and vanilla extract. Blend until the mixture is completely smooth and creamy, ensuring no lumps remain for the best texture.
  2. Combine Dry Ingredients: Transfer the pureed cottage cheese into a large bowl. Stir in the almond flour and vanilla protein powder until the mixture thickens and becomes sticky, which may require mixing thoroughly to ensure an even consistency.
  3. Fold in Chocolate Chips: Gently fold the semi-sweet or milk chocolate chips into the dough, distributing them evenly throughout the mixture.
  4. Chill Dough: Cover the bowl with plastic wrap or a lid and refrigerate the cookie dough for 30 minutes to firm up the texture and enhance flavors.
  5. Serve Cold: After chilling, serve the cookie dough cold. It can be enjoyed as a nutritious snack or a protein-rich dessert.

Notes

  • The nutrition facts will vary depending on the vanilla protein powder used, so adjust expectations accordingly.
  • Use a food processor or high-speed blender to achieve a smooth, creamy texture without lumps from the cottage cheese.
  • The dough will be sticky due to its high moisture content; add extra almond flour or protein powder if you prefer a firmer consistency.
  • Store the cookie dough in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 3 months to maintain freshness.

Find it online: https://emilysplate.com/cottage-cheese-cookie-dough-recipe/