Cottage Cheese Cookie Dough is a delicious high protein treat made with 6 simple ingredients. It’s entirely edible without any eggs or refined sugars, and absolutely addictive!

We also treat ourselves to healthy cookie dough when we’re not in the mood for baking.

Cottage cheese cookie dough in a bowl. Linen towel and chocolate chips on a counter.

I was so hesitant to try the viral cottage cheese cookie dough for so long, I just didn’t think it could taste good! But everyone kept raving about it, so I gave it a go! Absolutely must add to your healthy dessert recipes list!

It’s thick, creamy, totally safe to eat, unbelievably delicious, healthy, and gluten-free. I mean, could it get any more perfect than that?

Why You’ll Love This Recipe

  • High in protein: Yet another win for cottage cheese recipes with 11 grams of protein per serving.
  • Quick dessert: Easy no bake dessert using pantry staples and ready in just 10 minutes.
  • Everyone loves it: I was very skeptical, not to mention my kids but my teenagers loved it!!! That tells you a lot!
  • Tastes “normal”: You will never be able to tell it’s made with cottage cheese!

Ingredients for Cottage Cheese Cookie Dough

Here’s a breakdown of the 6 simple ingredients you’ll need for this cottage cheese cookie dough recipe.

Potted cheese, maple syrup, almond flour, vanilla  chocolate chips, vanilla protein powder.
  • Cottage cheese: The key ingredient for protein cookie dough. I like using 2% cottage cheese, but you can use whatever fat percentage you prefer.
  • Liquid sweetener: I prefer maple syrup, if you use honey its taste will be more prominent. Same goes for agave and brown rice syrup etc.
  • Vanilla protein powder: I use Leanfit whey protein powder. It has to have vanilla flavor to add flavor to the cookie dough. See below for variations.
  • Vanilla extract: Essential for achieving that classic cookie taste. Use pure vanilla extract for the best flavor.
  • Almond flour: The fine texture of almond flour along with its natural gluten-free appeal, protein punch, and nutty flavor makes it my top pick for edible cookie dough.
  • Chocolate chips: I threw in 1/2 cup but hey, go ahead and measure with your heart and pick your favorite! Milk chocolate, dark chocolate, mini chips, or even Lily’s chocolate chips will be good.

How to Make Cottage Cheese Cookie Dough

Here’s a quick overview with photos of how to make cookie dough with cottage cheese. You can find a full recipe card below.

Step by step process how to make cottage cheese cookie dough in a food processor.
  • Combine wet ingredients: Add cottage cheese, maple syrup and vanilla to a high speed blender or food processor and blend until smooth, stopping to scrape down the side a few times.
  • Add dry ingredients: Transfer cottage cheese mixture into a large bowl and add the almond flour and protein powder. Use a spatula to mix until the cookie dough consistency forms. Add more flour or milk if needed.
  • Stir in chocolate chips: Fold in your chocolate chips until they’re evenly spread throughout and enjoy!

Tips for Best Results

Here are my best tips for making the ultimate protein-packed snack or dessert that brings back nostalgic joy.

  • Pause and scrape: Scraping down the sides when blending ensures even mixing and a smooth consistency.
  • Make it less or more sweet: We found 1/4 cup maple syrup just right, but feel free to adjust to taste. You can also vary the amount of chocolate chips added.
  • Experiment: It’s a forgiving recipe so you can always adjust consistency with more almond flour or milk.
  • Sweetener: Keep in mind this recipe is eaten raw. So whatever sweetener you use make sure you like the taste of it.
Close up of cottage cheese cookie dough stirred with a spoon.


  • No protein powder: I originally made this recipe without the protein powder, and it was tasty. I have to say that a scoop of protein powder adds very nice extra flavor. But you can skip it, if you wish.
  • Plant-based protein powder: You can add vegan protein powder but start with 1 cup almond flour and adjust consistency. That’s because vegan powder is more absorbing.
  • Different flour: I haven’t tried this recipe with any other flour. I think almond flour tastes really good raw and adds nice fluffiness and texture. If you use coconut flour or oat flour, you will need to add much less of it.
  • Almond meal: You can use it. The texture will be identical but have brown specks.
  • Instead of chocolate chips: Fold in chopped nuts like almonds, walnuts or pistachios, shredded coconut, seed or nut butter such as peanut butter, cashew butter or almond butter, dried fruit, various types of chocolate chips, sea salt, crushed pretzels or graham crackers. You can really toss in whatever you’d typically add to your cookies!
  • Sugar-free: Use sugar-free syrup, chocolate chips and stevia sweetened protein powder.

How to Store

Store: Transfer your cookie dough to an airtight container and store in the refridgerator for up to 5 days.

Freeze: It’s very filling so I love to freeze it in portions for longer storage. You can freeze the dough in an ice cube tray or by spoonfuls on a parchment paper-lined baking sheet. Then, transfer the portions to a resealable container and keep in the freezer for up to 3 months.

When you’re ready to enjoy, just defrost a portion on the counter and dig in!


Can you taste the cottage cheese?

No! Once the cottage cheese is blended in well, along with natural sweetener, vanilla, and chocolate chips, you won’t even notice its taste.

Why is my cookie dough too runny?

If your cookie dough is too runny that’s OK, just add more almond flour. And vice versa, if it’s too thick add a bit of milk and then less almond flour next time. It could be because of the type of protein powder you used.

What is the best cottage cheese to use?

Feel free to use any brand, full-fat or low-fat cottage cheese, that you typically have on hand.

More Cottage Cheese Recipes

Looking down on a bowl of cottage cheese cookie dough dotted with chocolate chips.
Cottage cheese cookie dough in a bowl. Linen towel and chocolate chips on a counter.

Cottage Cheese Cookie Dough

Cottage Cheese Cookie Dough is a delicious high protein treat made with 6 simple ingredients. It's entirely edible without any eggs.
5 from 1 vote
Servings 8 servings
Calories 267
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes




  • In a high speed blender or food processor, add cottage cheese, maple syrup and vanilla. Process until smooth, pausing and scraping the walls a few times.
  • Transfer to a large bowl along with almond flour and protein powder. Stir with spatula until the cookie dough consistency forms. Adjust with more flour or milk, if desired.
  • Add chocolate chips and give a few stirs. Enjoy!


  • Store: Refrigerate in an airtight container for up to 5 days.
  • Freeze: Freeze in an airtight container for up to 3 months. Or I recommend to freeze it in small portions in an ice cube tray or by dropping spoonfuls on parchment paper lined baking sheet. After, move a resealable container and freeze for up to 3 months. When ready to enjoy, remove a portion, defrost quickly on the counter and eat.


Calories: 267kcal | Carbohydrates: 19g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 50mg | Fiber: 2g | Sugar: 12g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. I guess the flour really does make a difference – I tried it with oat flour, and it didn’t work out very well. It was quite gummy. It also tasted more like flour than cookie dough; it wasn’t very sweet.

    1. Yes it does make a difference. Think of it as you can eat raw almonds and that’s what almond flour is, but you cannot eat raw oats, which is what oat flour is. And it is quite substantial amount to notice the taste.

  2. 5 stars
    This cottage cheese cookie dough tasted like regular cookie dough. I was very surprised and impressed. Thank you so much for the recipe!

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