Description
If you’ve been online lately, you’ve probably seen the viral cottage cheese cookie dough recipe taking over your feed — and for good reason. It’s creamy, protein-packed, naturally sweetened, and tastes just like cookie dough, but without the guilt. When I gave it a try, I was hooked instantly — and now I’m excited to share my version that’s just as indulgent as it is wholesome
Ingredients
1 cup cottage cheese
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup almond flour
1/4 cup vanilla protein powder
1 tablespoon peanut butter
1/2 cup chocolate chips
Instructions
Step 1: Blend the wet ingredients
Add the cottage cheese, maple syrup, and vanilla extract to a blender or food processor
Blend until completely smooth and creamy, scraping down the sides as needed
Step 2: Add the dry ingredients
Add the almond flour and protein powder to the blender
Blend again until a thick dough forms — it should pull away from the sides
Step 3: Fold in peanut butter and chocolate
Transfer the dough to a bowl
Fold in the peanut butter and chocolate chips gently with a spatula
Make sure they’re evenly distributed without overmixing
Step 4: Chill the dough
Cover the bowl and refrigerate the dough for at least 30 minutes
This helps firm up the texture and enhances the flavor
Step 5: Serve as edible dough or bake
For edible cookie dough: scoop into bite-sized balls or eat by the spoonful straight from the fridge
For baked cookies: preheat oven to 350°F (175°C), scoop dough onto a lined baking sheet, and bake for 10–12 minutes until lightly golden
Step 6: Cool and enjoy
Let baked cookies cool on the tray for 5 minutes before transferring to a rack
Serve warm or store in an airtight container for up to 4 days
