Cottage Cheese Cookie Dough

This cottage cheese cookie dough is thick, creamy, rich, and tastes surprisingly close to real cookie dough. Made with cottage cheese, dates, almond flour, protein powder, and chocolate chips. It's also grain-free and gluten-free.

Course Snack

Cuisine American

Diet Gluten Free

Keyword almond flour cookie dough, cottage cheese cookie dough, cottage cheese dessert, dates, edible cookie dough, edible protein cookie dough, healthy cookie dough, high protein cookie dough, no bake cookie dough, no-bake snacks, protein cookie dough

Prep Time 10

Cook Time 20

Servings

Calories 185kcal

Author Erin Dooner

Ingredients

4 pitted Medjool dates or 100 grams Deglet Noor dates
2 tablespoons natural peanut butter no added fat or sugar, sunflower seed butter also works
1 1/2 teaspoons vanilla extract
1 cup full-fat small curd cottage cheese
2 1/2 tablespoons maple syrup or agave syrup
1 cup finely blanched almond flour
1/2 teaspoon sea salt
1/4 cup vanilla protein powder see notes
1/3 cup semi-sweet or dark chocolate chips
milk of choice only if needed to thin it down

US Customary - Metric

Instructions

Start by preparing your wet base. In a food processor, blend the pitted dates and peanut butter until the dates are finely processed.
4 pitted Medjool dates, 2 tablespoons natural peanut butter
Then, add the vanilla extract, cottage cheese, and maple syrup. Process at high speed until smooth. Set it aside.
1 1/2 teaspoons vanilla extract, 1 cup full-fat small curd cottage cheese, 2 1/2 tablespoons maple syrup
Whisk together the almond flour, sea salt, and protein powder until no clumps remain.
1 cup finely blanched almond flour, 1/2 teaspoon sea salt, 1/4 cup vanilla protein powder
Add the liquids and mix with a spatula or spoon until the powders are fully hydrated and the dough feels thick. It should have a scoopable consistency at this point.
Now that the dough base is ready, fold in the chocolate chips until they are evenly distributed.
1/3 cup semi-sweet or dark chocolate chips
For the best result, cover the dough with some plastic wrap and let it rest in the fridge for at least 20 minutes. Then, check how much it has thickened, as this can change based on the brand of protein powder you used. If the dough has become too thick, add a tablespoon of milk and mix with a spatula. Serve the cookie dough chilled.
Store in an airtight container in the fridge for up to 4 days. Keep in mind that the longer the cookie dough sits, the thicker it’ll become, especially if you’re using a protein powder with a lot of texturizing additives (look for ingredients like xanthan or guar gum). If needed, stir in a splash of milk to bring back that original soft, creamy texture. It can also be frozen for up to 3 months.

Notes

I've tested this recipe with vanilla whey protein powder (that's what was used in the photos) and Doctor Murray Vanilla 3 Seed Protein Powder. Both worked great! If you're gluten-free or grain-free, make sure to use a compliant protein powder. Doctor Murray is both.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition