Cottage Cheese Cookie Dough

This cottage cheese cookie dough hits all the right notes—it’s creamy, chocolatey, high in protein, and ridiculously easy to whip up. If you’re the type who grabs a spoonful of cookie dough before the cookies even bake, you’re going to love this. The best part? It’s totally safe to eat raw and made with ingredients you can actually feel good about, like cottage cheese and almond flour.

What makes this one a favorite for me is how quick it is. Just toss everything in a blender and a couple minutes later, you’ve got a soft, sweet, scoopable dough ready to go. It’s great as a no-fuss dessert, a post-workout treat, or even a sweet add-on to your breakfast if you spoon it over yogurt. No butter, no eggs, no refined sugar—just a handful of good-for-you ingredients and a few minutes of your time.

This dough is naturally gluten-free, and if you skip the maple syrup, it’s also low in sugar. You can store it in the fridge for a few days or freeze it in little scoops for whenever you need a quick cottage cheese treat.

Tips for the Best Cottage Cheese Cookie Dough

• Use full-fat cottage cheese – It makes the dough creamier and gives it a better texture overall.
• Blend until smooth – Make sure the cottage cheese, maple syrup, and vanilla are completely smooth before adding the almond flour. This gives you that classic, doughy consistency.
• Taste and adjust sweetness – If you prefer a less sweet version, you can skip the maple syrup entirely. If you have a sweet tooth, go ahead and keep it in.
• Use mini chocolate chips – They distribute more evenly throughout the dough and make every bite chocolatey.
• Chill it – You can eat it right away, but chilling the dough for 10–15 minutes helps it firm up and makes it even more cookie-dough-like.

Ingredients

• 1 cup (200g) cottage cheese
• 2 tablespoons maple syrup (optional, for extra sweetness)
• Vanilla extract, to taste
• 1¼ cups (130g) almond flour (also known as almond grounds in the UK)
• Chocolate chips, to taste

Instructions

1. Blend the Wet Ingredients

In a blender or food processor, combine the cottage cheese, maple syrup (if using), and vanilla extract. Blend until completely smooth and creamy.

2. Add Almond Flour

Transfer the blended mixture to a bowl and stir in the almond flour. Mix until a soft dough forms.

3. Stir in Chocolate Chips

Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.

4. Serve or Chill

You can enjoy the cookie dough right away, or chill it in the fridge for 10–15 minutes for a firmer texture.

How to Store Cottage Cheese Cookie Dough

Store the dough in an airtight container in the fridge for up to 4 days. If you want to prep ahead, scoop the dough into bite-sized balls and freeze them. They’ll stay fresh for up to 3 months in the freezer. Let them thaw in the fridge or enjoy frozen for a firmer bite.

Ways to Serve Cottage Cheese Cookie Dough

• As a snack – Grab a spoon and eat it straight from the container when you need something sweet and satisfying.
• Topped on yogurt – Add a scoop to a bowl of Greek yogurt and fruit for a fun and protein-packed breakfast.
• With fruit – Dip strawberries, banana slices, or apple wedges into the cookie dough.
• In lunchboxes – Scoop into small containers for an easy sweet snack on the go.
• Rolled into bites – Form into cookie dough balls and keep in the freezer for grab-and-go energy bites.

This cottage cheese cookie dough is an easy, guilt-free way to enjoy something sweet with a little protein boost. It’s creamy, chocolatey, and always hits the spot!