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–+ servings
high protein cookie dough

 High Protein No-Bake Chocolate Chip Cookie Dough

5 from 1 vote
This high protein no-bake cookie dough is made with blended cottage cheese, almond flour, vanilla protein powder, sugar-free maple syrup, vanilla extract, and chocolate chunks. It is thick, creamy, safe to eat raw, 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
Calories: 304
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz cottage cheese
  • 2/3 cup almond flour
  • 1 scoop vanilla protein powder
  • 2 tbsp sugar-free maple syrup
  • 1 tsp vanilla extract
  • Pinch salt
  • 1/2 cup chocolate chunks or sugar-free chocolate chips

Equipment

Blender or Food Processor
1 Blender or Food Processor For blending the cottage cheese smooth
Mixing Bowl
1 Mixing Bowl
Spatula
1 Spatula For folding in chocolate chunks

Method
 

  1. Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy.
  2. In a mixing bowl, stir together the almond flour, vanilla protein powder, sugar-free maple syrup, vanilla extract, and a pinch of salt until a thick mixture starts to form.
  3. Add the blended cottage cheese to the bowl and mix until everything comes together into a smooth cookie dough consistency.
  4. Fold in the chocolate chunks gently with a spatula so they are evenly distributed.
  5. For a firmer texture, chill the dough in the refrigerator for 10–20 minutes before serving, or enjoy immediately for a softer dough.

Nutrition

Calories: 304kcalCarbohydrates: 22gProtein: 16gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 21mgSodium: 254mgPotassium: 230mgFiber: 4gSugar: 10gVitamin A: 15IUCalcium: 140mgIron: 2mg

Notes

High Protein No-Bake Cookie Dough Tips

TEXTURE TIP: Blend the cottage cheese until completely smooth before mixing it into the dough. This keeps the cookie dough creamy instead of grainy.
FLOUR TIP: Almond flour gives the dough a soft, rich cookie dough texture. Oat flour can work, but coconut flour is much more absorbent and should not be used as a 1:1 swap.
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 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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