The Best High Protein Cottage Cheese Cookie Dough
If you're like me and spend some time scrolling through social media (especially TikTok), you've probably seen Jake Cohen's viral edible cookie dough made with cottage cheese. The moment I spotted it, I knew I had to try it myself, especially with ingredients I already had in my kitchen. It honestly turned out even better than I expected! Creamy, protein-packed, and sweet enough to satisfy my cravings—without the food coma afterward.
I made this on a sunny Monday morning in Florida—birds chirping, matcha in hand, and my toddler happily giggling at the counter. After making it, my 2-year-old daughter couldn’t stop eating it. She loves anything sweet, but with the added protein and good-quality fats, I had no problem letting her munch on it as a snack! That’s when I knew this cookie dough was a hit—not just with adults, but as a healthy treat for little ones too.
Note: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
Why I Love This Recipe
High protein: 17g of protein per serving. That’s huge for a sweet treat.
Kid-approved: My daughter loves it, and I feel great about her snacking on it.
Customizable: Use whatever you have—almond butter, oat flour, dark chocolate chips—you name it.
Quick and easy: Ready in 10 minutes, no oven required.
No weird ingredients: No artificial sweeteners, no raw flour—just simple, wholesome ingredients you can actually pronounce.
Total Protein Per Serving:
And speaking of the goodness packed into this recipe, each serving delivers 17g of protein, making it the perfect snack to satisfy your cravings while fueling your day.
Ingredients
¾ cup cottage cheese
3 tablespoons maple syrup (or more depending on sweetness preference)
2 teaspoons peanut butter or almond butter
1 1/4 teaspoon vanilla extract
1¼ cups almond flour
¼ cup vanilla protein powder
¼ teaspoon ground cinnamon
½ cup chocolate chips or chunks
Pinch of salt
My Go-To Kitchen Tools For This Recipe!
Instructions
In a blender or food processor, blend the cottage cheese, maple syrup, nut butter, vanilla extract, and cinnamon until completely smooth. You may need to scrape down the sides to ensure everything is properly blended
2. Transfer the mixture to a bowl and stir in the almond flour, protein powder, and salt until a thick dough forms.
3. Fold in the chocolate chips.
4. Chill for 15–30 minutes if you'd like a firmer texture.
5. Scoop and enjoy! Store any leftovers in an airtight container in the fridge for up to 5 days.
Jazz’s Tips for the Best Results
Use a high-powered blender or food processor to get the cottage cheese super smooth! Here’s the one I use – link.
Taste as you go! If you want it a bit sweeter, just add more maple syrup. Craving more chocolate chips? That’s the beauty of making something like this at home—adjust to your heart’s desire!
I always recommend starting with LESS almond flour and adding more if needed. Almond flour absorbs moisture differently depending on the brand, so it’s way easier to add than to take away!
Use a rubber spatula to scrape that dough out of the blender. It can get pretty thick, but that’s what makes it so satisfying!
Don’t skip the salt—it might seem like a tiny detail, but it seriously amps up the flavor!
Storage Tips
Store your cookie dough in an airtight container in the fridge for up to 5 days.
For easy snacking, portion it into small scoops or roll it into balls before chilling.
It may firm up slightly in the fridge—just let it sit at room temperature for a few minutes before eating if you prefer a softer texture.
Want to keep the shelf life longer? Roll the dough into balls or press it into a flat layer in a freezer-safe container (here’s the one I use – link). To enjoy it from frozen, just thaw it at room temperature for 15 minutes.
Substitutions:
Swap cottage cheese for Greek yogurt if you prefer a thicker, tangier option.
Swap maple syrup for honey, agave, or monk fruit syrup (just adjust the quantity to taste as you go)!
Swap the peanut butter for almond butter, sunflower seed butter, or cashew butter—whatever you’ve got on hand.
Swap almond flour for oat flour (but keep in mind, coconut flour will NOT work as a 1:1 ratio).
Swap the vanilla protein powder for any flavor of protein powder you love.
Swap chocolate chips for a crushed-up chocolate bar if you’re feeling a little extra!
A Note on Sugar:
I found that 3 tbsp of maple syrup was plenty sweet for me, but I definitely encourage you to taste it yourself and see how you like it! Everyone’s sweetness preference is a little different, so feel free to add more if you want it sweeter.
FAQs
-
Yes! If you prefer a thicker, tangier option, you can swap the whole milk cottage cheese for Greek yogurt. Just keep in mind that the texture may be slightly different, but it will still be delicious! This simple substitution works well if you’re aiming for a creamier texture or a different flavor.
-
To make this recipe dairy-free, swap the cottage cheese for a plant-based, dairy-free yogurt or a dairy-free alternative like cashew-based cream cheese. Also, be sure to use dairy-free chocolate chips. This way, you can enjoy a delicious, dairy-free edible cookie dough without compromising on flavor or satisfaction!
-
Protein powder plays an important role in adding flavor, sweetness, and protein to this cookie dough. If you skip it, the recipe will still work, but it may not have the same richness. You can experiment with a combination of coconut sugar, almond flour, and maple syrup.
-
Yes! You can swap the pure maple syrup for a sugar-free alternative, such as monk fruit syrup or stevia, to keep the recipe low in sugar and still satisfy your sweet tooth. Be sure to adjust the quantity to taste as you go.
-
Yes, you can freeze it! Portion the dough into balls or press it into a flat layer and store it in a freezer-safe container. When you're ready to enjoy this delicious treat, simply thaw it at room temperature for about 15 minutes for a softer cookie dough texture.
-
If you don’t have almond flour, oat flour is a great substitute! You could also use regular flour, but keep in mind it might alter the texture slightly. Almond flour, however, works best for the low-carb, protein-packed version of this recipe.
-
Definitely! The beauty of this edible cookie dough recipe is that it’s fully customizable. You can add extra white chocolate chips, a handful of your favorite mix-ins, or even try a nutty flavor with almonds or walnuts. It's all about creating your own version of this viral cottage cheese cookie dough!
-
Stored in an airtight container, this cookie dough will last for up to 5 days in the fridge. For best results, eat it within that time frame. You can also roll it into little cookie dough balls for easy snacking anytime!
-
Yes! You can swap peanut butter for almond butter, sunflower seed butter, or cashew butter—whichever you prefer or have on hand. The recipe is super flexible with these substitutions and allows you to create your ideal healthy snack.
-
You can eat it straight from the fridge as a quick snack, roll it into balls, or scoop it up with a spoon. If you prefer a firmer texture, chill it for a bit longer in the fridge. You could even press it into a baking sheet and create your own cottage cheese cookies!
This healthy cookie dough isn’t just another cottage cheese trend—it’s become a staple in my weekly meal prep. It’s perfect for when I’m craving something sweet but also want to feel good about what I’m eating. Real cookie dough is fun, but I’ll take this protein-packed, guilt-free version any day.
The Best High Protein Cottage Cheese Cookie Dough
A delicious, high-protein, no-bake cookie dough made with cottage cheese—perfect for satisfying sweet cravings while fueling your day. Easy to make, customizable, and kid-approved!
Ingredients
- ¾ cup cottage cheese
- 3 tablespoons maple syrup (or more depending on sweetness preference)
- 2 teaspoons peanut butter or almond butter
- 1 1/4 teaspoon vanilla extract
- 1¼ cups almond flour
- ¼ cup vanilla protein powder
- ¼ teaspoon ground cinnamon
- ½ cup chocolate chips or chunks
- Pinch of salt
Instructions
- In a blender or food processor, blend the cottage cheese, maple syrup, nut butter, vanilla extract, and cinnamon until completely smooth. You may need to scrape down the sides to ensure everything is properly blended
- Transfer the mixture to a bowl and stir in the almond flour, protein powder, and salt until a thick dough forms.
- Fold in the chocolate chips.
- Chill for 15–30 minutes if you'd like a firmer texture.
- Scoop and enjoy! Store any leftovers in an airtight container in the fridge for up to 5 days.
