Cottage Cheese Cookie Dough (High Protein)

How to Make Cottage Cheese Cookie Dough (High Protein)

1. 1

   Step 1: Make the base

   Place the cottage cheese and rolled oats in a food processor and pulse until the oats are incorporated and the mixture becomes a thicker, slightly chunky but spreadable base (about 20–30 seconds). Scrape down the bowl as needed so the texture is even.

   For this step

   • 1 1/2 cupsLow-fat cottage cheese
   • 1/2 cupRolled oats (old-fashioned or quick)
   
2. 2

   Step 2: Add protein and binders

   Add the vanilla protein powder, almond butter, honey, vanilla extract and a pinch of salt to the processed base. Pulse 6–10 times or blend until everything is fully combined and the mixture looks like cookie dough; stop and scrape the sides once or twice.

   For this step

   • 1/2 cupVanilla whey protein powder (or plant-based vanilla)
   • 1/3 cupAlmond butter (or other nut butter)
   • 2 tbspHoney or maple syrup
   • 1 tspVanilla extract
   • a pinchSalt
   
3. 3

   Step 3: Adjust texture

   If the mixture seems too dry or crumbly, add the milk 1 tablespoon at a time and pulse briefly until you reach a soft, scoopable cookie-dough consistency. The milk is optional and only used to loosen the dough if needed.

   For this step

   • 2 tbspMilk (almond, oat or dairy), to adjust texture
   
4. 4

   Step 4: Stir in chocolate chips

   Transfer the dough to a bowl and fold in the dark chocolate chips by hand so they remain whole and evenly distributed. Reserve a few chips for sprinkling on top if desired.

   For this step

   • 1/4 cupDark chocolate chips
   
5. 5

   Step 5: Chill and serve

   Scoop the dough into small balls or serve as spoonable dough and chill in the refrigerator for 20–30 minutes to firm up. The result is a high-protein treat where the tangy cottage cheese and creamy almond butter balance the sweet honey and chocolate for authentic cookie-dough flavor while delivering about 30 g of protein per serving.
   

1. Place the cottage cheese and rolled oats in a food processor and pulse until the oats are incorporated and the mixture becomes a thicker, slightly chunky but spreadable base (about 20–30 seconds). Scrape down the bowl as needed so the texture is even.
2. Add the vanilla protein powder, almond butter, honey, vanilla extract and a pinch of salt to the processed base. Pulse 6–10 times or blend until everything is fully combined and the mixture looks like cookie dough; stop and scrape the sides once or twice.
3. If the mixture seems too dry or crumbly, add the milk 1 tablespoon at a time and pulse briefly until you reach a soft, scoopable cookie-dough consistency. The milk is optional and only used to loosen the dough if needed.
4. Transfer the dough to a bowl and fold in the dark chocolate chips by hand so they remain whole and evenly distributed. Reserve a few chips for sprinkling on top if desired.
5. Scoop the dough into small balls or serve as spoonable dough and chill in the refrigerator for 20–30 minutes to firm up. The result is a high-protein treat where the tangy cottage cheese and creamy almond butter balance the sweet honey and chocolate for authentic cookie-dough flavor while delivering about 30 g of protein per serving.