Cottage cheese has been a popular recipe add-in lately, and I love the trend! Adding cottage cheese to things like cottage cheese cookie dough, cottage cheese pancakes, and cottage cheese scrambled eggs gives them extra protein and makes them super creamy and tasty at the same time. It’s a win-win! This edible no-bake cookie dough recipe with cottage cheese has been featured around the web recently on TikTok and Instagram, so I had to try (and perfect) my own version and share it with you. What I came up with is this high-protein, gluten-free, low-sugar cookie dough snack that tastes just like the real thing but with a smoother, creamier texture.
No Bake High Protein Cookie Dough
Easy and Quick Recipe – With your food processor, a mixing bowl, and a spoon, you can have cottage cheese cookie dough mixed up in just a few minutes. You can eat it right away, but the texture gets better if you let it chill for about half an hour first. Try to be patient! A Lighter, Healthier Treat –You can feel good about eating a big scoop of this edible cookie dough because it’s made with wholesome ingredients! Family Friendly – Edible protein cookie dough is not just for grown-ups; kids will love it too!
Looking for more no-bake snacks? Try my healthy Oatmeal Balls, Peanut Butter Pretzel Bites, fruity Frozen Yogurt Bark, or easy Chocolate Covered Strawberries.
Storing Tips
Refrigerate your cookie dough and store it in an airtight container for up to a week. You might want to stir it before eating if the ingredients have separated at all. Complete list of ingredients and amounts can be found in the recipe card below.
Almond Flour: Almond flour keeps this recipe gluten-free, plus it provides more nutrients and protein than wheat flour would. Protein Powder: I suggest using your favorite vanilla protein powder for this recipe. The flavor of the protein will show up in the final product, so be sure it’s one you enjoy. Cottage Cheese: The secret ingredient in this healthy, edible cookie dough! You can use any type of cottage cheese here, but you’ll have the best results using large curd 4% milkfat cottage cheese. Low-fat cottage cheese works but won’t be quite as creamy. Maple Syrup: This is our all-natural sweetener for this recipe. Pure maple syrup also gives this cookie dough so much more flavor than plain sugar. Vanilla Extract: For the classic chocolate chip cookie dough flavor. Chocolate Chips: You can’t make edible cookie dough without chocolate chips! I’m using regular semi-sweet morsels here, but feel free to use sugar-free chocolate chips, mini chips, or other flavors of baking chips, too.
You can also freeze this recipe for longer storage. Scoop the dough into balls with a cookie scoop and freeze them on a parchment lined baking sheet until solid. Then, transfer the frozen cookie dough to a freezer bag or container. Cottage cheese cookie dough will keep for up to 3 months this way. Enjoy this decadent but healthier no-bake cottage cheese cookie dough! If you really love it, I suggest making a double batch and keeping it in the freezer!
With a spoon – You don’t necessarily need to be fancy about it. Grab a spoon and dig in! In Balls – If you plan to store the cookie dough to eat later, scoop it into balls. You can then store them in the fridge or the freezer to grab and go. In a Sundae – Top a scoop of ice cream or frozen yogurt with a few dollops of cookie dough. Add some chocolate syrup, and you’ll end up with a healthier version of cookie dough ice cream. For Breakfast – Add yogurt, fresh berries, and nuts. As a Dip – The consistency of this cookie dough is loose enough that you can enjoy it as a sweet dip! Try it with fruit slices or graham crackers.
Can I use small curd cottage cheese?
You can! Small curd cottage cheese has a bit more moisture than large curd does, so you may need to add extra almond flour to get the right consistency in your cookie dough. © Little Sunny Kitchen
