Cottage Cheese Cookie Dough

This cottage cheese cookie dough has become my favorite late-night treat — it’s creamy, sweet, a little nutty, and totally safe to eat by the spoonful. Plus, it’s got a surprising amount of protein, which makes it feel like you’re sneaking dessert into your healthy eating plan without a shred of guilt.

To be honest, I first tried this out of curiosity. I had half a tub of cottage cheese sitting in the fridge, a craving for something sweet, and no energy to bake. The result? This chilled, scoopable, ridiculously satisfying cookie dough that I now keep stocked for those “I-need-something-NOW” moments. And the best part? It’s made in under 10 minutes with just a handful of ingredients.

What Makes This So Good

Let me break down why this one’s on repeat at my place:

• Actually filling: Thanks to the combo of cottage cheese, protein powder, almond flour, and peanut butter, one scoop goes a long way in keeping me full.
• Quick fix: When I say it comes together in 10 minutes, I mean it. No mixer, no oven, no fuss.
• Family-friendly: My cousin’s kids went nuts over this last weekend. And since it’s egg-free and doesn’t need baking, it’s totally safe for little taste testers.
• Tastes like dessert, fuels like a snack: It’s sweet, but not sugar-loaded. You’ll feel like you’re eating something indulgent but without the sugar crash later.

What You’ll Need

Here’s a quick peek at what goes into this creamy, no-bake cookie dough:

• Cottage cheese – Full-fat (4%) is the way to go if you want that smooth, rich texture. I’ve tried low-fat versions and they work, but the flavor and texture don’t quite hit the same.
• Maple syrup – Just a couple of spoonfuls add the right amount of sweetness without making it overly sugary.
• Vanilla extract – Because it’s not cookie dough without that warm vanilla aroma.
• Almond flour – This keeps things gluten-free and gives the dough that nice, soft bite. Don’t swap with regular flour—it’s not safe to eat raw.
• Peanut butter – Brings everything together and adds a subtle nutty flavor. I usually go for the natural creamy type.
• Vanilla protein powder – Optional, but I love the extra boost of protein. Plus, it thickens the dough a bit and gives it structure.
• Chocolate chips – I go for dark chocolate or stevia-sweetened ones, but feel free to use what you love.

How to Make It (So Simple!)

You’ll only need two steps, and both are super forgiving:

1. Blend it up: Add the cottage cheese, maple syrup, and vanilla to a blender or food processor. Blend until creamy and smooth—this takes just a few seconds.
2. Mix and fold: Pour the mixture into a bowl, then stir in the almond flour, protein powder, and peanut butter. Once smooth, gently fold in the chocolate chips.

That’s it. You can dig in right away, but it also tastes amazing chilled.

Let’s Talk Swaps

Here’s what I’ve tried (and what I wouldn’t mess with):

• Almond flour: I haven’t tested oat or coconut flour here. Almond flour works beautifully and keeps it soft without tasting raw.
• Peanut butter: Almond, cashew, or sunflower seed butter all work well. Tahini is good too, but it gives a slightly bitter edge.
• Maple syrup: You could try honey or agave if that’s what you’ve got, though the flavor may change slightly.
• No protein powder? Just add a bit more almond flour. I’d start with 1¼ cups total if skipping the powder.
• Mix-ins: Want to get fancy? Toss in chopped walnuts, dried cranberries, or a mix of white and dark chocolate chips.

Fun Ways to Eat This

You don’t have to stick to just one way. Here’s how I like to switch it up depending on my mood:

• Straight from the bowl: Cold, creamy, and just sweet enough—perfect for spoonfuls after dinner.
• Rolled into balls: Great for portion control, plus they’re easy to grab and go. I sometimes freeze them and snack straight from the freezer.
• Dipped in chocolate: Melt a little chocolate and coat the dough balls. Pop them in the fridge to set. So good.
• As a dip: Thin it out with a splash of almond milk and dip apple slices or graham crackers into it. Works great as a kid-friendly snack too.
• Layered parfait: Add spoonfuls between layers of Greek yogurt and berries. That’s my version of dessert-for-breakfast.

Can You Bake This into Cookies?

This version isn’t quite right for baking as-is—it’s meant to stay soft and creamy. But if you’re set on baking, I’d tweak the ratios a bit. In fact, I did just that and now have a baked cottage cheese cookie version too.

How to Store It

I usually double the batch and keep half in the fridge and half in the freezer:

• Fridge: Airtight container, good for up to a week. Give it a stir before scooping—sometimes the ingredients settle a bit.
• Freezer: Scoop into dough balls, freeze on a tray, then transfer to a zip-top bag or container. They keep for about 3 months. I eat them straight from the freezer like little ice cream nuggets.

Yield: 6

Cottage Cheese Cookie Dough

Print

This quick and creamy cookie dough is a fun way to sneak in extra protein while still treating yourself! It’s rich, satisfying, and made with simple real-food ingredients—no eggs, no baking, just pure deliciousness in a bowl.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• ¼ cup vanilla protein powder (any favorite brand works)
• 1 cup full-fat cottage cheese
• 2 tablespoons maple syrup
• 1 tablespoon natural peanut butter (or almond butter)
• 1 teaspoon vanilla extract
• 1 cup almond flour (super-fine works best)
• ½ cup chocolate chips (dark or semi-sweet)

Instructions

1. Start by tossing the cottage cheese, maple syrup, and vanilla into a blender or food processor. Blend it all together until the mixture is silky smooth—no curds in sight.
2. Scoop the creamy base into a mixing bowl, then stir in the almond flour, protein powder, and nut butter. The dough should come together easily—thick, but still soft enough to scoop.
3. Once it’s well mixed, fold in those chocolate chips. Use a spatula and go gentle—you want even distribution without smashing the chips.
4. Transfer your cookie dough to a container with a tight lid and pop it in the fridge. Chilling makes it even better, letting the flavors meld and the texture firm up just a bit.

Notes

• Cottage Cheese: If using small-curd cottage cheese, the dough may be thicker, so you might not need as much almond flour.
  
• Protein Powder: Feel free to skip it or use a different flavor—just adjust the flour slightly if the dough seems too thick or too soft.
  
• Storage: Keep it in an airtight container in the fridge for up to 4 days. Perfect for spoonful snacking!
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 263Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 7mgSodium 151mgCarbohydrates 20gFiber 4gSugar 14gProtein 12g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This isn’t just another “healthy dessert.” It actually hits the spot when you want something comforting, sweet, and satisfying. I’ve made this for family brunches, taken it to potlucks, and even kept it stashed away for solo Netflix marathons. Every time, it gets devoured—often faster than traditional cookie dough.

Try Other Cottage Cheese Recipes: