Cottage Cheese Cookie Dough Recipe Video

Why We Love These High Protein Cookies

That’s right, we did it: We made AMAZING high-protein chocolate chip cookies out of edible Cottage Cheese Cookie Dough. You’re welcome! Simply whip together a handful of ingredients in the food processor, with no need for a standing mixer or lots of cumbersome baking equipment. Speaking of “no need”… There are no eggs in this recipe so the dough can be eaten raw or formed into balls and baked! These cottage cheese cookies a.k.a. protein cookies also happen to be low-carb and grain-free. So they’re great for afternoon snacks and feel-good lunch box treats! You can make a large batch in under an hour, with or without baking. So you definitely want to keep this easy protein cookie dough recipe around for any time you have a sweet tooth craving.

Ingredients You Need

Cottage cheese – 4% fat, drained Almond flour – super fine Erythritol – or another low-carb sweetener Butter – unsalted, melted Vanilla extract – or protein powder Baking powder – leavening agent for fluffy cookies without any eggs Salt – a pinch Chocolate chips – sugar-free (or dark chocolate chips)

How to Make Cottage Cheese Cookies

Preheat the oven to 325°F. Set out two baking sheets and line them with parchment paper. Set out a food processor or blender. To the bowl, add the drained cottage cheese, almond flour, sweetener, vanilla extract or protein powder, melted butter, baking powder, and salt. Blend until the mixture is very smooth. Then add ½ cup of chocolate chips and stir them in by hand. Pro Tip: If serving raw cookie dough, mix in all the chocolate chips. Use a 1 ½ tablespoon cookie scoop to portion the cottage cheese mixture out, placing them on the cookie sheets two inches apart. Sprinkle the remaining ¼ cup of chocolate chips over the top of the cookies. Bake for 22 to 25 minutes, until the cookies are golden around the edges. Cool completely on the cookie sheets.

Recipe Variations

Flour – Make protein cookie dough without almond flour by swapping it with coconut flour, oat flour, or all-purpose flour. However, you’ll then need to heat treat the flour like in a traditional edible cookie dough recipe before eating “raw.” Also, this increases the carbs and adds gluten to the recipe. Sweetener – Use your preferred granulated sweetener. Low carb sweeteners like erythritol, stevia, and monk fruit are all great options. However, you can also use regular granulated sugar if you like. Nut butter – Add a generous tablespoon or two of peanut butter, almond butter, or your favorite nut butter to the protein cookie dough to deepen the flavor. Other add-ins – Swap mini chocolate chips or use 1/2 and 1/2 with other tasty goodies. Try chopped nuts, dried fruit like raisins or cherries, or flavored chips like peanut butter, white chocolate chips, or butterscotch. You really can’t go wrong with your favorite cookie dough mix-ins!