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–+ servings

High-Protein Cottage Cheese Cookie Dough (Gluten-Free)

Gentle Tummy
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Ingredients
  

Wet Ingredients:

Dry Ingredients:

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)