We’ve done cottage cheese mousse and maybe you don’t like the smooth texture. We’ve done a frozen bark, and maybe you don’t like cold desserts. It’s only fair that we now do a mix between both and make some high protein Cottage Cheese Cookie Dough! It’s just as simple and has equally as good, if not better macros depending on how you make it.

Start this one with, can you guess? A food processor or blender! I’m using my mini one again which I swear by for these smaller cottage cheese recipes. I’ll throw it in the recipe card below if you want to check it out.

Add right into whatever you’re using, 1 cup of rolled oats and give those a quick process or blend until they look like flour. Don’t worry, we have some other options here we’ll talk more about in a second!

Next, add in 1 cup of cottage cheese, 1 teaspoon of vanilla extract, 1 scoop of a vanilla protein powder, 2 tablespoons of a sugar free syrup, and 2 tablespoons of a neutral flavored nut butter like cashew butter. Of course you can also use peanut butter if you like peanut butter cookie dough!

The less liquid in your cottage cheese, the better texture you’ll get here. Some people say this is dependent on the fat content but in my own experience, it’s by brand. Choose what you know and if there’s too much liquid, do your best to drain some of it…a cheese cloth/strainer bag is great for this.

Don’t have access to multiple brands? Another approach here is to add in a bit more flour, another 1/4 cup should get your texture right. Regardless, it’ll still taste great, this is only to get the texture there.

Give those quick process or blend until everything is combined and smooth.

High Protein Cookie Dough

Back to our rolled oats! If you already have oat flour, use that. No need to process or blend after adding it. If you want less carbs or hate the oat taste? Use almond flour. Both work great for texture here! I personally like an oat tasting cookie (shout out Chick-fil-A) and the macros with the oats a bit more for my diet. I’ll put both nutritional breakdowns below.

Keep in mind that 1 cup of rolled oats is not equal to 1 cup of oat flour. Because oats are bulky, they shrink in volume once blended. You’ll want to start with around 3/4 cup of oat flour OR almond flour and go up from there to find your perfect dough texture!

Last and the mort important part of this cottage cheese cookie dough? Lightly mix in some mini (sugar free if you can find them!) chocolate chips. I usually go for around 1-2 tablespoons depending on my macros that day.

Pro tip? If you can still hold out after mixing in your chocolate chips, toss it in the fridge for an hour for even better texture. It should also last in the fridge for around 4-5 days which means you can easily “dessert” prep this in bulk for the week.

You can eat this cookie dough this with a spoon, use it at as a topper on something like a rice cake (so good!), or treat it as a dip. There’s no wrong choice here, let me know how you’ll be eating it in the comments below!

Frequently Asked Questions

Ready for a meal prep? How about some Slow Cooker Chicken Salsa Verde?