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Cottage Cheese Cookie Dough - A Creamy, High-Protein Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup full-fat or low-fat cottage cheese (small curd works best for smooth blending)
  • 2–3 tablespoons maple syrup or honey (to taste)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional, but adds a cookie-shop aroma)
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons nut butter (peanut, almond, or cashew) or 2 tablespoons melted coconut oil for nut-free
  • 1/3 cup oat flour (see note below) or almond flour
  • 2–3 tablespoons mini chocolate chips or chopped dark chocolate
  • 1–2 tablespoons milk of choice, as needed for texture

Method
 

  1. Blend the base. Add cottage cheese, maple syrup, vanilla, almond extract (if using), and salt to a blender or food processor. Blend until completely smooth and creamy, about 30–60 seconds. Scrape down the sides as needed.
  2. Add richness. Spoon the blended mixture into a bowl. Stir in the nut butter (or melted coconut oil) until fully combined. This gives the “dough” body and a cookie-like taste.
  3. Fold in the flour. Add oat flour or almond flour, starting with 1/3 cup. Stir gently until it thickens into a dough-like consistency. If it’s too thin, add another tablespoon of flour. If it’s too thick, splash in a teaspoon of milk at a time.
  4. Mix in the chocolate. Fold in the chocolate chips. Taste and adjust sweetness or salt. A pinch more salt can make the flavors pop.
  5. Chill briefly (optional). For a firmer, scoopable texture, chill 15–20 minutes. It sets up beautifully and tastes even more like classic cookie dough.
  6. Serve. Enjoy by the spoonful, use as a dip for fruit or pretzels, or roll into small bites for a grab-and-go snack.