High-Protein Cottage Cheese Cookie Dough (Gluten-Free)
This protein-packed cottage cheese cookie dough delivers classic cookie flavor in just 10 minutes with no baking required! Made with cottage cheese, almond flour, and vanilla protein powder, each serving packs 14g protein while being completely gluten-free. The best part? You absolutely cannot taste the cottage cheese!
Craving that classic cookie dough flavor without the guilt? My High-Protein Cottage Cheese Cookie Dough delivers all the sweet, indulgent taste you love while packing a serious protein punch. What sets this recipe apart is how incredibly creamy and satisfying it is without using traditional butter, flour, or refined sugar. The secret? Cottage cheese creates a perfect texture while being completely undetectable in the final product. I’ve made this recipe countless times for my family (even the cottage cheese skeptics!), and they’re always shocked when I reveal the secret ingredient.
This simple no-bake treat comes together in just 10 minutes with wholesome ingredients like almond flour, almond butter, and natural sweeteners. Whether you’re enjoying it straight from the bowl, rolled into protein-packed energy balls, or frozen into bite-sized treats, this gluten-free cookie dough satisfies sweet cravings while supporting your nutrition goals. With over 14g of protein per serving, it’s the perfect post-workout snack or healthy dessert that tastes deceptively decadent!
Why You’ll Love This High-Protein Cottage Cheese Cookie Dough
- Protein-packed treat: Each serving delivers 14g of quality protein to satisfy hunger and support muscle recovery.
- No-bake simplicity: Ready in just 10 minutes with minimal cleanup and no oven required.
- Completely customizable: Easily adapt with different mix-ins, flavor variations, and sweetener options to suit your preferences.
- Kid and skeptic approved: The cottage cheese is completely undetectable—even picky eaters won’t know this is a healthier option!
Ingredients & Substitutions
Here is everything you need to make the best high-protein cottage cheese cookie dough recipe:
Cottage Cheese: The star ingredient that provides creamy texture and protein without any detectable taste. I recommend using 4% milkfat cottage cheese for the best results. You can substitute with Greek yogurt in a pinch, though the protein content will be slightly lower.
Almond Butter: Adds richness and a nutty flavor that complements the cookie dough perfectly. Swap with peanut butter, sunflower seed butter, or cashew butter based on your preference or allergy needs.
Maple Syrup: Provides natural sweetness without refined sugar. Honey, agave nectar, or monk fruit syrup work well as alternatives depending on your dietary preferences.
Vanilla Extract: Enhances the classic cookie dough flavor. Pure extract gives the best taste, but imitation vanilla will work too.
Almond Extract: A small amount adds depth of flavor that makes this taste like traditional cookie dough. You can omit if you don’t have it on hand.
Salt: Balances the sweetness and enhances flavors. Sea salt or kosher salt work best, but table salt is fine too.
Almond Flour: Creates the perfect cookie dough texture while keeping the recipe gluten-free. Oat flour makes a good substitute if you don’t have almond allergies.
Oat Flour: Works with the almond flour for an authentic cookie dough consistency. You can make your own by blending rolled oats in a food processor.
Vanilla Protein Powder: Boosts the protein content and adds sweetness. Any plant-based or whey vanilla protein powder works well. I love this plant-based protein powder that is naturally sweetened and tastes delicious! Unflavored protein powder also works—just add an extra tablespoon of sweetener.
CHOCOLATE CHIPS: The classic mix-in for cookie dough! Use regular, mini, or dairy-free chocolate chips depending on your preference.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: The recipe is naturally gluten-free as written – just verify your protein powder and oat flour are certified gluten-free.
Dairy-Free: Substitute the cottage cheese with silken tofu or coconut yogurt and use dairy-free chocolate chips.
Vegan: Use silken tofu or a thick coconut yogurt in place of cottage cheese, ensure your protein powder is plant-based, and select dairy-free chocolate chips.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My High-Protein Cottage Cheese Cookie Dough Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Blend the Wet Ingredients
Mix 1 cup cottage cheese, 2 tablespoons almond butter, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and a pinch of salt in a blender, food processor, or the chopper cup of an immersion blender. Blend until smooth and creamy with no visible cottage cheese curds.
Step 2: Add the Dry Ingredients
Pour the cottage cheese mixture into a medium-sized mixing bowl. Add ½ cup almond flour, ¼ cup oat flour, and 1 scoop (approximately ¼ cup) vanilla protein powder. Stir with a spatula until well combined. The mixture should resemble cookie dough and hold together well.
Step 3: Add the Chocolate Chips
Add ⅓ cup chocolate chips and stir until evenly distributed throughout the dough. If the dough seems too wet, add a bit more almond flour 1 tablespoon at a time until you reach the desired consistency.
Eat immediately, or refrigerate for at least 30 minutes for a firmer texture that more closely resembles traditional cookie dough.
Expert Recipe Tips
Use a powerful blender: The secret to completely smooth cookie dough with no cottage cheese texture is thorough blending. I find a high-powered blender or food processor works best.
Pat dry the cottage cheese: If your cottage cheese seems very wet, drain excess liquid or pat it dry with a paper towel before blending for the best texture.
Let it chill: While delicious immediately, letting the dough rest in the refrigerator for 30 minutes allows the flavors to meld and the texture to firm up.
Toast your almond flour: For an enhanced nutty flavor, lightly toast the almond flour in a dry skillet before using it. This simple step creates a more complex, cookie-like flavor.
Flavor Variations
Want to mix things up? Try these delicious variations of the basic recipe:
Double Chocolate: Add 1 tablespoon of cocoa powder to the dry ingredients and use chocolate protein powder instead of vanilla.
Peanut Butter Cup: Substitute peanut butter for the almond butter and use mini peanut butter cups instead of chocolate chips.
Snickerdoodle: Add ½ teaspoon of cinnamon to the mixture and roll finished dough balls in a mixture of cinnamon and granulated monk fruit sweetener.
Birthday Cake: Add ¼ teaspoon of almond extract and fold in 2 tablespoons of colorful sugar-free sprinkles instead of chocolate chips.
Delicious Serving Suggestions
Protein-packed snack balls: Roll the dough into bite-sized balls and store in the refrigerator or freezer for grab-and-go protein snacks. I often pack these in my kids’ lunches and they’re always a hit!
Cookie dough parfait: Layer the cookie dough with Greek yogurt and fresh berries for a high-protein dessert. You’ll love how the creamy yogurt complements the rich cookie dough texture.
Ice cream topping: Crumble the chilled dough over vanilla ice cream or frozen yogurt for an upgrade to the classic cookies and cream. This has become our family’s favorite Friday night treat!
Apple dipper: Serve alongside apple slices for a balanced snack that satisfies both sweet and fresh cravings. The combination of protein, fiber, and natural sugars makes this perfect for an afternoon energy boost.
Here are Amazon links to my favorite naturally sweetened protein powders that are very affordably priced:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Enjoy this protein-packed, guilt-free treat that satisfies cookie dough cravings while supporting your nutrition goals! If you try it, let me know in the comments.
Check out all my Delicious Gluten-Free Edible Cookie Dough Recipes with Cottage Cheese
High-Protein Cottage Cheese Cookie Dough (Gluten-Free)
Ingredients
Wet Ingredients:
- 1 cup cottage cheese
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Dry Ingredients:
- 1 cup almond flour
- 1/4 cup oat flour
- 2 tablespoons vanilla protein powder or more almond or oat flour
- 1/2 cup chocolate chips
Instructions
- Mix 1 cup cottage cheese, 2 tablespoons almond butter, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and a pinch of salt in a blender, food processor, or the chopper cup of an immersion blender. Blend until smooth and creamy with no visible cottage cheese curds.
- Pour the cottage cheese mixture into a medium-sized mixing bowl. Add ½ cup almond flour, ¼ cup oat flour, and 1 scoop (approximately ¼ cup) vanilla protein powder. Stir with a spatula until well combined. The mixture should resemble cookie dough and hold together well.
- Add ⅓ cup chocolate chips and stir until evenly distributed throughout the dough. If the dough seems too wet, add a bit more almond flour 1 tablespoon at a time until you reach the desired consistency.
- Eat immediately, or refrigerate for at least 30 minutes for a firmer texture that more closely resembles traditional cookie dough.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Hello! I absolutely love your cottage cheese chocolate peanuts butter recipe and have made it at least six or seven times. However, i just tried the cottage cheese cookie dough recipe and it came out with the texture and taste of bread dough. Do you have any suggestions???
Hi Andrea, thank you so much for reaching out 🙂 What are the exact ingredients you used to make this recipe? What protein powder did you use? I hope I can help 🙂