Gluten-Free Peanut Butter Cottage Cheese Cookie Dough
Satisfy your cookie dough cravings with my Peanut Butter Cottage Cheese Cookie Dough! This gluten-free treat is made with cottage cheese, peanut butter, almond flour, and chocolate chips. Enjoy it straight from the bowl or scoop into balls and freeze for later. It’s a fun, nutrient-dense snack disguised as a treat!
With just a few simple, nutrient-dense ingredients, you can enjoy my Peanut Butter Cottage Cheese Cookie Dough—a treat that feels just like indulging in traditional cookie dough! Made with cottage cheese, almond flour, peanut butter, and chocolate chips, this recipe gives you all the flavors and textures you love, but with a boost of wholesome ingredients.
Whether you enjoy it straight from the bowl or freeze it for later, this cookie dough is a fun, satisfying snack that’s both delicious and versatile. Plus, it’s gluten-free and made without refined sugars. You’ll love how easy it is to make, and it’s sure to bring smiles to everyone you share it with. The best part? No one will guess it’s made with cottage cheese!
Why You’ll Love This Peanut Butter Edible Cookie Dough Recipe
- Tastes Just Like Cookie Dough: You’ll enjoy the classic taste and texture of cookie dough, but with a nutritious twist.
- Wholesome Ingredients: Made with cottage cheese, almond flour, and peanut butter, this recipe is nutrient-dense and gluten-free.
- Easy to Make: Mix everything together in minutes—no baking required!
- Versatile: Enjoy it as-is or freeze it for a chilled treat later.
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 to 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.
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,
Step 3: Add the Chocolate Chips
Add the chocolate chips and stir until blended. Then dig in with a spoon and enjoy!
Helpful 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:
- Straight from the Bowl: Enjoy spoonfuls of this cookie dough as a quick, satisfying snack.
- Scoop and Freeze: Roll the dough into balls and freeze for a grab-and-go sweet treat.
- Top with Extra Chocolate Chips: Sprinkle a few extra chocolate chips on top for added texture and flavor.
- Spread on Toast: For a fun twist, spread the dough on a slice of gluten-free toast for a satisfying breakfast or snack.
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.
Check out all my Delicious Gluten-Free Edible Cookie Dough Recipes with Cottage Cheese
Peanut Butter Chocolate Chip Cottage Cheese Cookie Dough
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 blender. Blend 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!
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