Cottage Cheese Cookie Dough

Creamy, sweet, high-protein cookie dough you can eat straight from the bowl with zero guilt. ♡

This works because blending cottage cheese until smooth creates a creamy base that tastes nothing like cottage cheese. The oats add that classic cookie dough texture and the peanut butter brings richness. You get 20+ grams of protein per serving from something that tastes like a treat.

Pull out your blender, dump everything in, and fold in the chocolate chips. This takes 5 minutes and tastes like you’re breaking the rules. Let’s make it together.

Ingredients

Cottage Cheese Cookie Dough

• 1 cup cottage cheese
• 1/3 cup oats
• 2 tbsp peanut butter (or almond butter)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup mini chocolate chips

Optional add-ins:

• Sprinkles
• Crushed Oreos
• White chocolate chips
• Cinnamon

How to Make Cottage Cheese Cookie Dough

1. Blend. Add cottage cheese to a blender or food processor. Blend until completely smooth, about 30 seconds. Scrape down the sides if needed. (This step is non-negotiable for the right texture.)
2. Mix. Add oats, peanut butter, maple syrup, vanilla, and salt to the blended cottage cheese. Pulse a few times until combined but still slightly textured.
3. Fold. Transfer to a bowl and fold in the chocolate chips with a spoon. Save a few to press on top.
4. Chill. Refrigerate for 15 to 20 minutes. The oats absorb moisture and the texture thickens up to real cookie dough consistency.
5. Serve. Eat it straight from the bowl with a spoon, or scoop into small balls for snacking.

Tips

• Blend the cottage cheese until there are zero lumps. This is the most important step for making it taste like actual cookie dough.
• Use full-fat cottage cheese for the creamiest texture. Low-fat works but tastes slightly thinner.
• Quick oats give a smoother texture. Old-fashioned oats work but give a chunkier feel.
• Taste before adding chocolate chips. Adjust sweetness with more maple syrup if needed.
• Store in the fridge for up to 3 days. It thickens more over time which most people prefer.

Variations

• Use Nutella instead of peanut butter for a chocolate hazelnut version.
• Add a scoop of protein powder for even more protein.
• Swap maple syrup for honey or a sugar-free sweetener.
• Mix in crushed graham crackers for a s’mores twist.
• Freeze small scoops for 30 minutes for frozen cookie dough bites.

FAQ

Cottage Cheese Cookie Dough

High-protein edible cookie dough made with blended cottage cheese, oats, and chocolate chips.

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Ingredients Method Notes

Ingredients

  

• - 1 cup cottage cheese
• - 1/3 cup oats
• - 2 tbsp peanut butter
• - 2 tbsp maple syrup
• - 1 tsp vanilla extract
• - Pinch of salt
• - 1/4 cup mini chocolate chips

Method

 

1. Blend. Blend cottage cheese until completely smooth.
2. Mix. Add oats, peanut butter, maple syrup, vanilla, salt. Pulse until combined.
3. Fold. Stir in chocolate chips by hand.
4. Chill. Refrigerate 15 to 20 minutes.
5. Serve. Eat from the bowl or roll into balls.

Notes

- Blend cottage cheese until zero lumps remain.
- Full-fat cottage cheese gives the creamiest result.
- Stores in fridge up to 3 days.

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