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–+ servings
Scoop of high-protein, edible mint chocolate chip cookie dough made with cottage cheese.

High-Protein Mint Chocolate Chip Cookie Dough (No-Bake)

5 from 1 vote
This high protein mint chocolate chip cookie dough is a no-bake dessert made with blended cottage cheese, almond flour, vanilla protein powder, peppermint extract, sugar-free maple syrup, and chocolate chunks. It is thick, creamy, minty, and ready in about 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Fitness Hack
Calories: 256
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Base
  • 8 oz cottage cheese Must be blended until completely smooth.
  • ⅔ cup almond flour
  • 1 scoop vanilla protein powder PEScience Select Whey/Casein is recommended.
  • 1 tsp vanilla extract
  • ¼ tsp peppermint extract
  • 2 tbsp sugar-free maple syrup Or sweetener of choice.
  • Pinch salt
  • ½ cup chocolate chunks Use sugar-free chips or chopped chocolate.

Equipment

High-Speed Blender or Food Processor
High-Speed Blender or Food Processor
Silicone Spatula
Silicone Spatula

Method
 

  1. Add the cottage cheese to a high-speed blender or food processor. Blend until the cottage cheese is completely smooth and there are absolutely no lumps remaining.
  2. In a medium-sized bowl, whisk together the almond flour, vanilla protein powder, salt, vanilla extract, peppermint extract, and sugar-free maple syrup.
    Scoop of PEScience Vanilla Select Protein Powder being added to the dough mixture.
  3. Pour the blended cottage cheese base into the dry mixture. Use a spatula to stir until all ingredients are fully combined into a thick, cohesive cookie dough batter.
  4. Gently fold in the chocolate chunks (and optional green food coloring) with a spatula until evenly distributed.
    Mixing wet ingredients like butter substitute, Greek yogurt, and mint extract to form the creamy base of the edible cookie dough.
  5. Enjoy immediately for a softer consistency, or chill in the refrigerator for 10-20 minutes for a firmer, scoopable texture.
    Hands rolling a scoop of the green mint cookie dough mixture into perfectly portioned, small protein balls.

Nutrition

Calories: 256kcalCarbohydrates: 22gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 21mgSodium: 254mgPotassium: 231mgFiber: 4gSugar: 10gVitamin A: 15IUCalcium: 140mgIron: 2mg

Notes

High Protein Mint Chocolate Chip Cookie Dough Tips

TEXTURE TIP: Blend the cottage cheese until completely smooth before mixing it with the other ingredients. This keeps the cookie dough creamy instead of grainy.
PEPPERMINT TIP: Start with 1/4 teaspoon peppermint extract. It is strong, and adding too much can make the dough taste like toothpaste.
PROTEIN POWDER TIP: A whey/casein blend usually gives the thickest, smoothest texture. Pure whey may make the dough softer, while plant-based protein may make it thicker.
DOUGH TIP: If the dough is too runny, add 1 tablespoon of almond flour at a time. If it is too thick, add a small splash of almond milk or extra blended cottage cheese.
NO-BAKE TIP: This dough is designed to be eaten no-bake and should not be baked into cookies.
CHILLING TIP: Eat immediately for a softer texture, or chill for 10 to 20 minutes for a thicker, scoopable cookie dough texture.
STORAGE TIP: Store in an airtight container in the refrigerator for up to 5 days, or roll into bites and freeze for up to 3 months.

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