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Scoops of edible cottage cheese cookie dough with chocolate chips and a sprinkle of sea salt rest on a white plate.
Daniel

High-Protein Edible Cottage Cheese Cookie Dough

A creamy, delicious, and guilt-free edible cookie dough packed with protein from cottage cheese. It's the perfect healthy treat to satisfy your sweet cravings without any raw eggs.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Cottage Cheese Cookie Dough
  • 1 cup full-fat cottage cheese Ensures a creamy texture. Blend until very smooth.
  • 1/2 cup oat flour Must be heat-treated to be safe for raw consumption.
  • 1/4 cup vanilla whey or casein protein powder About 1 scoop. This thickens the dough and adds protein.
  • 2 tbsp creamy cashew butter Almond butter also works well.
  • 2 tbsp maple syrup Or honey, for natural sweetness.
  • 2 tbsp golden monk fruit sweetener Can substitute with brown sugar or coconut sugar.
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt Balances the sweetness.
  • 1/3 cup mini semi-sweet chocolate chips Use dark chocolate chips for a richer flavor.

Equipment

  • Food Processor or High-Powered Blender
  • Mixing Bowl
  • Rubber spatula
  • Baking Sheet

Method
 

  1. Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the oat flour in a thin, even layer on a baking sheet. Bake for 5 minutes to kill any potential bacteria. Set aside and let it cool completely. This step is crucial for food safety.
  2. Create the Creamy Base: In a food processor or high-powered blender, combine the cottage cheese, cashew butter, maple syrup, monk fruit sweetener, and vanilla extract. Blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and free of any lumps.
  3. Combine Ingredients: Transfer the smooth cottage cheese mixture to a medium mixing bowl. Add the cooled, heat-treated oat flour, vanilla protein powder, and sea salt.
  4. Form the Dough: Using a rubber spatula, mix all the ingredients together until a thick, consistent cookie dough forms. The mixture should be thick enough to hold its shape.
  5. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough until they are evenly distributed.
  6. Chill and Serve: You can enjoy the cookie dough immediately, but for the best texture, cover the bowl and chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and the dough to firm up.

Notes

Texture Tip: If your dough seems too thin, add more protein powder or oat flour, 1 tablespoon at a time, until you reach your desired consistency. The type of protein powder and cottage cheese can affect thickness.
Flavor Variations: Try using different protein powder flavors like chocolate or cinnamon. You can also swap the chocolate chips for sprinkles, chopped nuts, or toffee bits.
Storage: Store any leftover cottage cheese cookie dough in an airtight container in the refrigerator for up to 5 days.