I went down the rabbit hole testing the viral cottage cheese cookie dough I've been seeing everywhere. Different sweeteners, nut butters, protein powders. Some worked, some didn't. This is the version I finally landed on.
I keep a container of it in the fridge to dip into at night when I need a little something sweet.
Why This Recipe Works
- Creamy texture that gives cookie dough vibes. Blending the cottage cheese until smooth is key!
- Satisfying without being heavy. The protein and fat from the cottage cheese bring satisfaction and balance.
- Comes together in minutes. No baking, no chilling required (though it's good cold too). Blend, stir, fold in chocolate chips, done.
- Naturally balanced. The touch of sweetness that doesn't send my blood sugar on a rollercoaster right before bed so I can sleep soundly.
Top Tip
It's good right away, but even better after 20 to 30 minutes in the fridge. The texture firms up even more like real cookie dough.
Make It Your Way: Ingredients & Swaps
Cottage Cheese brings the creamy texture. I recommend whole milk or low fat cottage cheese, any brand you like. I tested this with Nancy’s, Good Culture and Kroger’s brand and they all worked well.
Protein powder matters a lot. If it's flavored, you'll taste it. I use Be Well by Kelly unflavored protein powder because it has good ingredients and doesn't add any weird aftertaste. If you go with a flavored one, make sure it's something you already love. Because there are a lot of protein powders out there that I strongly dislike the taste of and would ruin a batch of this stuff.
Sweetener can be swapped. I use Wholesome Yum's allulose and monk fruit maple-style syrup instead of regular maple syrup to further lower the sugar in the recipe. Same consistency, same sweetness, and it works better for how I eat. A one-to-one swap.
Use chocolate chips you love. My go-to is Guittard coconut sugar sweetened chocolate chips. They add the right amount of sweetness without going overboard and keep blood sugar steady. Use whatever you prefer, whether that's dark chocolate, sugar-free, or regular semi-sweet.
Salt unlocks flavors and is a non-negotiable for me in any sweets, just a pinch. And the dash of cinnamon adds that little bit of warmth that good cookies always have.
Nut butters are optional. If you love peanut butter or almond butter and want to add a little extra into the mix, feel free! Just add a Tablespoon of it to the blender with the cottage cheese.
How to Make Protein Cookie Dough
You can use a blender or food processor to create the smooth base. Otherwise, all you need is a mixing bowl and a spatula. Let's go!
- Blend until smooth. Add the cottage cheese, maple-style syrup, and vanilla to a blender or food processor. Blend until completely smooth with no lumps. This step matters. If you skip it, the texture will be off.
- Mix the dry ingredients. Combine the almond flour, protein powder, cinnamon, and salt.
- Combine the dry and wet. Use the back of the spatula to really smush it together. Because this is gluten free and we're not baking it, there's no risk of over-working the dough.
- Fold in the chocolate chips and enjoy! It will firm up more as it sits, so feel free to give it time or let it chill in the fridge.
Quick fixes
- Want it sweeter? Start with the amount listed and adjust to taste.
- Too thick? Add a splash of almond milk.
- Too thin? Stir in another tablespoon of almond flour. Bear in mind it does thicken as it sits and the almond flour absorbs all the moisture.
Joanie's Balanced Bites for Blood Sugar
This recipe is built with a balance of fiber, fat and protein and no added sugar so no blood sugar spikes here!
How to Enjoy It
- After dinner when you want something sweet but don't want a full sugar treat
- Scooped into balls for easy snacking
- Over Greek yogurt for extra protein
Browse ➡️ Blood Sugar-Friendly Recipes
More High Protein Cottage Cheese Recipes
Cottage Cheese Cookie Dough
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 6 servings (2 - 3Tbs each)
- Category: dessert
- Method: no bake
- Cuisine: American
- Diet: Diabetic
Description
Creamy, satisfying cookie dough that comes together in minutes. Built with protein from cottage cheese and sweetened with a maple-style syrup that won't send your energy on a rollercoaster.
Ingredients
- ½ cup (120g) cottage cheese, 4% milkfat
- 3 Tbsp maple-style syrup (I use Wholesome Yum allulose/monk fruit blend)
- 1½ tsp vanilla extract
- ¾ cup (72g) almond flour
- 2 Tbsp (30g) unflavored protein powder (I use Be Well by Kelly)
- ¼ cup chocolate chips (I use Guittard coconut sugar sweetened)
- Dash of cinnamon
- Dash of salt
Instructions
- Add the cottage cheese, maple-style syrup, and vanilla to a blender or food processor. Blend until completely smooth with no lumps.
- Transfer to a bowl and stir in the almond flour, protein powder, cinnamon, and salt until a thick dough forms.
- Fold in the chocolate chips.
- Enjoy right away or refrigerate 20 to 30 minutes for a thicker, scoopable texture.
Notes
Store in the fridge up to 1 week in an airtight container or scoop into balls and freeze on a sheet pan then transfer to a bag and freeze up to 3 months.
Use unflavored protein powder for the cleanest cookie dough flavor. If you use flavored, make sure it's one you love.
Nutrition
- Serving Size:
- Calories: 146
- Sugar: 1.4 g
- Sodium: 102.5 mg
- Fat: 5.4 g
- Carbohydrates: 13.7 g
- Fiber: 3.5 g
- Protein: 7.5 g
- Cholesterol: 2.9 mg
Frequently Asked Questions
Not at all. Once it's blended smooth, the texture and flavor disappear completely.
This one's meant to be eaten as-is. It won't bake up like traditional cookies.
Up to a week in the fridge or 2 to 3 months in the freezer.
Did you make this recipe? Let me know!