Cottage Cheese Cookie Dough
Plus, it takes just 5 minutes to make!
Let’s do it!
What You’ll Need
- ½ cup cottage cheese
- 2 tbsp peanut butter or almond butter
- 1 tbsp honey or maple syrup
- ½ tsp vanilla extract
- ⅓ cup oat flour
- ¼ tsp cinnamon (optional, but delicious!)
- ¼ cup mini chocolate chips
Pro Tips
- Blend well for a smooth texture! If you don’t like cottage cheese curds, make sure to blend until silky.
- Oat flour makes it safe to eat raw. You can also use almond or coconut flour!
- Want it thicker? Add an extra spoonful of oat flour.
- Swap nut butter for sunflower seed butter to make it nut-free.
- Store leftovers in the fridge—the flavor gets even better overnight!
Tools You’ll Need
- Blender or food processor
- Mixing bowl
- Spoon for stirring
Instructions
Step 1: Blend the Cottage Cheese
In a blender, blend cottage cheese until smooth and creamy.
Step 2: Mix in the Wet Ingredients
Add peanut butter, honey, and vanilla extract to the blended cottage cheese. Stir until well combined.
Step 3: Add the Dry Ingredients
Stir in oat flour and cinnamon until a thick dough forms.
Step 4: Fold in the Chocolate Chips
Gently stir in mini chocolate chips.
Step 5: Serve & Enjoy!
Spoon into a bowl, add extra chocolate chips on top, and enjoy immediately!
Leftovers & Storage
- Store in the fridge for up to 3 days.
- Enjoy straight from the fridge or let it sit for a few minutes for a softer texture.
Wrap-Up
That’s it—your Cottage Cheese Cookie Dough is ready! It’s sweet, creamy, packed with protein, and totally safe to eat raw. Perfect for a quick snack, post-workout treat, or even breakfast! Try it out, take a pic, and let me know how it turned out. Enjoy! 🍪✨
Recipe Details
- Prep time: 5 minutes
- Cook/Chill time: 0 minutes
- Total time: 5 minutes
- Servings: 2 servings
- Calories: ~220 kcal (approx.)
Nutrition (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Sugar | ~14 g |
| Fat | ~9 g |
| Protein | ~14 g |
Frequently Asked Questions
Is it safe to eat this cookie dough raw?
Yes — there’s no egg or raw flour risk since it uses oat flour and no eggs.
Can I use a different nut butter?
Yes — almond, peanut, or sunflower seed butter all work well.
Why blend the cottage cheese?
Blending it smooth removes the curds so the dough has a creamy, traditional cookie-dough texture.
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