Edible Cottage Cheese Cookie Dough Recipe

What’s not to love about a bowl of thick, sweet, high-protein cottage cheese cookie dough? It’s built around cottage cheese as the star ingredient, comes together with just a handful of pantry staples, and delivers a creamy, dessert-like flavor while packing in plenty of protein. It works beautifully as a quick snack, an after-dinner treat, or something to keep in the fridge when cravings hit.

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I’m usually pretty skeptical when TikTok throws another “viral” recipe my way. I’ve tested more than a few, and honestly, some didn’t live up to the hype. But this cottage-cheese-based edible cookie dough shocked me—in a good way. I know it sounds strange, almost questionable, but trust me… it works. My kids instantly called it a 10/10, especially with some crunchy crackers for dipping. Of course, there’s no shame in simply grabbing a spoon and digging right in.

If you prefer an edible cookie dough that’s cottage-cheese-free, you can check out my healthy edible cookie dough recipe as well.

Tips Before You Start

To get the smoothest, most delicious high-protein cookie dough possible, keep these quick tips in mind:

• Blend the cottage cheese: This is essential. Blending breaks down the curds and gives you that silky dough-like consistency. A blender or food processor works equally well.
• Choose the right cottage cheese: Full-fat or 2% cottage cheese gives the best flavor and richness. Fat-free tends to be thinner and can make the dough watery.
• Strain if needed: Some cottage cheese brands release a lot of liquid. Briefly straining through a fine mesh sieve or cheesecloth makes a big difference.
• Chill the finished dough: Letting it rest in the fridge for 15–30 minutes helps it thicken and allows the flavors to blend together nicely.
• Want more protein? Mix in a scoop of vanilla protein powder.
• Adjust texture freely:
  • Too loose? Stir in a little almond flour or oat flour.
  • Too thick? Add a splash of milk or more blended cottage cheese.

Ingredients You’ll Need

Below are the ingredients required for this recipe. Full measurements are in the recipe card section.

• Low-fat cottage cheese: Avoid fat-free varieties. I recommend full-fat or 2–4%. Good Culture is my go-to brand.
• Almond flour: Keeps carbs low and protein high. You can swap for oat flour or coconut flour. Blue Diamond or Kirkland almond flour both work well.
• Maple syrup or honey: Agave syrup is also a good alternative.
• Vanilla extract: Adds depth and warmth to the flavor.
• Whey protein powder: Vanilla is ideal for keeping the classic cookie dough taste. Plant-based protein options work too.
• Chocolate chips: Any type is fine. Mini chips blend especially well into edible cookie dough.

How to Make Cottage Cheese Cookie Dough

Follow these steps for the smoothest cottage-cheese-based cookie dough. A helpful process video is available below the instructions.

1. Blend the cottage cheese

Drain off excess liquid, then add the cottage cheese to a blender along with your maple syrup (or honey) and vanilla. Blend until completely smooth and creamy. Transfer this mixture into a bowl.

Any cottage cheese brand works—just blend well.

2. Add the dry ingredients

Sprinkle in the protein powder and almond flour. Mix thoroughly until a thick dough forms.

I prefer vanilla protein powder because it adds sweetness without overpowering the flavor, but cake-batter-style powders also work.

3. Add chocolate chips

Fold in the chocolate chips of your choice.

Mini chips are my favorite here, but you can use dairy-free, sugar-free, or even add chopped nuts like pecans or walnuts.

4. Combine and refrigerate

Stir everything together. Transfer the dough to a container with a lid and refrigerate for about 20 minutes. This short rest period helps it firm up and reach that perfect cookie-dough consistency. ✏️ Enjoy it with crackers, fruit slices, or simply a spoon.

Frequently Asked Questions

How do you stiffen cookie dough?

If your dough is too runny, add 1–2 tablespoons of flour (almond, oat, or whatever you’re using). Mix it in until the texture becomes firmer.

Why is my cookie dough runny?

Runny dough usually means there’s too much liquid—either too much cottage cheese or a brand that contains a lot of moisture. Be sure to drain the cottage cheese and add more flour as needed.

How can I thicken cookie dough even more?

Add a bit more flour or refrigerate the dough for 20–40 minutes. Chilling helps the mixture absorb any extra moisture and firm up naturally.

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