Gluten-Free Peanut Butter Cottage Cheese Cookie Dough

How to make the BEST TASTING High-Protein, Gluten-Free Edible Peanut Butter Cottage Cheese Cookie Dough with chocolate chips, almond flour & butter, oat flour, and protein powder. It’s quick, easy & naturally sweetened with maple syrup without refined sugar or white flour.

How to make the BEST TASTING High-Protein, Gluten-Free Edible Peanut Butter Cottage Cheese Cookie Dough with chocolate chips, almond flour & butter, oat flour, and protein powder. It's quick, easy & naturally sweetened with maple syrup without refined sugar or white flour.

You’ll feel like you’re eating traditional cookie dough with a few simple, nutrient-dense, and flavor-rich ingredients in my Peanut Butter Cottage Cheese Cookie Dough! You’ll simply mix cottage cheese, protein powder, almond flour, peanut butter, peanuts, maple syrup, vanilla extract, almond extract, and chocolate chips. Then, enjoy your edible gluten-free peanut butter chocolate chip cottage cheese cookie dough straight from the bowl, or scoop it into balls and freeze it for later. You’ll feel like a kid again eating cookie dough guilt-free. And you’ll bring a smile to everyone’s face as you share this nutrient-dense snack disguised as a treat. And no one will guess it’s made with cottage cheese!

YouTube video

Why You’ll Love This Peanut Butter Edible Cookie Dough Recipe:

  • It’s naturally sweetened with maple syrup without any processed white sugar.
  • It is super quick and easy to make.
  • The flavor-rich ingredients make it taste amazing!
  • All the simple ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions:

Here is everything you need to make the best-tasting gluten-free peanut butter cottage cheese cookie dough recipe:

Cottage Cheese: You can substitute silken tofu, cashew cream, chickpea puree, or vegan yogurt for cottage cheese.*

Peanut Butter: You can substitute almond butter, sunflower seed butter, or another nut or seed butter for the peanut butter.

Peanuts: You can substitute a different nut based on your preference or omit the peanuts. You can use chopped or whole peanuts.

Maple Syrup: You can substitute honey, agave nectar, or another liquid sweetener for the maple syrup.

Vanilla Extract: You can omit the vanilla extract if you don’t have it.

Almond Extract: You can omit the almond extract if you don’t have it.

Salt: You can omit the salt if you don’t like salty cookie dough.

Almond Flour: You can substitute oat flour, tapioca flour, or another gluten-free flour for almond flour.*

Oat Flour: You can omit the oat flour and add an equal amount of almond flour if you don’t have it.

Vanilla Protein Powder: You can use your favorite vanilla-flavored protein powder. If you use an unflavored protein powder, you may need to add more sweetener. Adjust to taste.*

Chocolate Chips: You can use your favorite type of chocolate chips.

*I have not tested this substitution.

How Do You Make My Edible Peanut Butter Cookie Dough with Cottage Cheese?

Step 1: Blend the Wet Ingredients

Mix the cottage cheese, peanut butter, maple syrup, vanilla extract, almond extract, and salt in a blender, food processor, or, my favorite, the chopper cup with my immersion blender. Blend until smooth and creamy.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Add the Dry Ingredients

Pour the cottage cheese mixture into a medium-sized mixing bowl. Add the almond flour, oat flour, peanuts, protein powder, and coarse sea salt. Stir with a spatula until well combined.Mix the cottage cheese, peanut butter, maple syrup, vanilla extract, almond extract, and salt in a blender, food processor, or, my favorite, 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Add the Chocolate Chips

Add the chocolate chips and stir until blended. Then dig in with a spoon and enjoy!

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Peanut Butter Cottage Cheese Cookie Dough Recipe Notes:

Almond and Oat Flours: Using a combination of almond flour and oat flour not only provides a pleasant texture but also ensures that this cookie dough is gluten-free. Make your own oat flour by grinding rolled oats in a blender or food processor until finely ground.

Protein Powder: The recipe calls for vanilla protein powder, but you can customize this based on your preferences. If you don’t have protein powder on hand, you can replace it with more almond or oat flour without affecting the overall taste.

Chocolate Chips: You can use any type of chocolate chips you prefer, whether it’s semi-sweet, dark chocolate, or dairy-free chocolate chips to keep the recipe dairy-free.

Serving Suggestions:

Feel free to get creative with this recipe by adding your favorite mix-ins, such as dried fruits, shredded coconut, or crushed pretzels, to make your own unique version of edible cookie dough.

Making the cookie dough ahead of time.
You can make the cookie dough up to 2 days ahead of time and store it in the fridge. Just be sure to measure all of your ingredients accurately. This will help to ensure that the cookie dough turns out perfectly.

Storing the cookie dough in the fridge.
The cookie dough will keep in the fridge for up to 5 days. Just be sure to store it in an airtight container so that it doesn’t dry out.

Freezing the cookie dough.
When you’re freezing the cookie dough, freeze it in individual balls. This will make it easy to thaw and enjoy one ball at a time. You can enjoy them frozen or allow them to thaw overnight in the fridge.

Is this cookie dough safe to eat raw?

Yes, this edible cookie dough is safe to eat raw since it doesn’t contain raw eggs, and the flours are heat-treated. It’s specifically designed to be consumed in its raw form.

Can I use a different type of protein powder?

Yes, you can use a different type of protein powder based on your dietary preferences. If you have a vanilla-flavored protein powder, it will provide a hint of vanilla flavor, but you can also use unflavored protein powder or adjust the quantity to your liking.

Can I omit the chopped peanuts?

Yes, you can omit the chopped peanuts or replace them with chopped seeds or another type of nut if you prefer or have allergies.

How long can I store this cookie dough in the refrigerator?

You can store the edible cookie dough in an airtight container in the refrigerator for up to 3-4 days. Be sure to cover it tightly to prevent it from drying out or absorbing any other flavors from the fridge.

Can I freeze this cookie dough?

Yes, you can freeze the cookie dough in small portions for longer-term storage. Place it in an airtight container or wrap it in plastic wrap and store it in the freezer for up to 2-3 months.

Can I use a dairy-free alternative for cottage cheese?

Yes, if you prefer a dairy-free option, you can use a dairy-free yogurt, such as almond or coconut yogurt, as a substitute for cottage cheese.

Can I adjust the sweetness of this recipe?

Absolutely! You can adjust the sweetness by adding more or less maple syrup to suit your taste preferences.

Can I customize this recipe with additional mix-ins?

Yes, you can customize this cookie dough by adding your favorite mix-ins, such as dried fruits, shredded coconut, or crushed pretzels, to create your unique version.

Is this recipe suitable for a gluten-free diet? Yes, this edible cookie dough is gluten-free as it uses almond flour and oat flour, which are naturally gluten-free flours. Please ensure that your protein powder is also gluten-free if you have strict dietary requirements.

How to make the BEST TASTING High-Protein, Gluten-Free Edible Peanut Butter Cottage Cheese Cookie Dough with chocolate chips, almond flour & butter, oat flour, and protein powder. It's quick, easy & naturally sweetened with maple syrup without refined sugar or white flour.

Edible Gluten-Free Peanut Butter Chocolate Chip Cottage Cheese Cookie Dough

Gluten-Free diet-friendly recipe
How to make the BEST TASTING High-Protein, Gluten-Free Edible Peanut Butter Chocolate Chip Cottage Cheese Cookie Dough with almond flour, oat flour, peanut butter, and protein powder. It's quick, easy & naturally sweetened with maple syrup without refined sugar or white flour.
5 from 2 votes
Servings 12
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Ingredients
  

Wet Ingredients:

  • 1 cup cottage cheese
  • 2 tablespoons peanut 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
  • 1/4 cup chopped peanuts
  • 2 tablespoons vanilla protein powder (or more almond or oat flour)
  • 1/2 cup chocolate chips
  • pinch coarse sea salt

Instructions
 

  • Mix the cottage cheese, peanut butter, maple syrup, vanilla extract, almond extract, and salt in a blender, food processor, or, my favorite, the chopper cup with my immersion blenderBlend until smooth and creamy.
  • Pour the cottage cheese mixture into a medium-sized mixing bowl. Add the almond flour, oat flour, chopped peanuts, protein powder, and coarse sea salt. Stir with a spatula until well combined.
  • Add the chocolate chips and stir until blended. Then dig in with a spoon and enjoy!

Video

YouTube video

Nutrition

Calories: 230kcalCarbohydrates: 10gProtein: 9gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 111mgPotassium: 121mgFiber: 4gSugar: 6gVitamin A: 25IUCalcium: 86mgIron: 2mg
Keyword almond flour, chocolate chips, cookie dough, cottage cheese, maple syrup, oat flour, peanut butter, protein powder
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂
5 from 2 votes (2 ratings without comment)

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