High Protein Cottage Cheese Cookie Dough Recipe
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1 scoop (approx. 30g) vanilla protein powder
- 1/4 cup mini dark chocolate chips
- A pinch of sea salt
Instructions
- Step 1: Blend the Wet Base. Place the cottage cheese, maple syrup, and vanilla extract into a high-speed blender or food processor. Blend on high for 30 to 60 seconds until the mixture is completely smooth and creamy. There should be no visible curds remaining.
- Step 2: Mix the Dry Ingredients. In a medium-sized mixing bowl, whisk together the almond flour, vanilla protein powder, and a pinch of sea salt. Making sure the protein powder is well-distributed helps prevent any chalky clumps in the finished dough.
- Step 3: Combine and Stir. Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Use a spatula to stir everything together until a thick, uniform dough forms. The texture should be soft but hold its shape on a spoon.
- Step 4: Fold in the Chocolate. Add the mini dark chocolate chips to the bowl. Gently fold them into the dough until they are evenly distributed throughout the mixture.
- Step 5: Chill (Optional but Recommended). While you can enjoy the dough immediately, placing it in the refrigerator for about 15 to 30 minutes allows the almond flour to hydrate. This results in a firmer, more authentic cookie dough texture.