If you’ve been craving cookie dough but want something a little more nourishing, this High Protein Edible Cookie Dough is the perfect fix. Made with a blend of cottage cheese, peanut butter, and maple syrup combined with almond flour, protein powder, and a handful of chocolate chips.
It’s packed with protein, naturally sweetened, and completely safe to eat raw, no eggs or refined sugar! Whether you’re looking for a post-workout snack or a healthier dessert to keep in the fridge, this easy recipe hits the spot without the guilt.
Whether you’re looking for a post-workout snack or a healthier dessert to keep in the fridge, this easy recipe hits the spot without the guilt. I especially like to freeze some dough in a silicone mold for pop able bite-sized snacks anytime!
If you’re trying to get in some extra protein, try these other cottage cheese recipes like my whipped chocolate protein pudding or these blender chocolate muffins! Find all of my healthier sweet treat recipes here for more inspiration.
What Makes This So Good
- Protein-packed: made with cottage cheese, peanut butter, and almond flour so it’s filling and satisfying
- Safe to eat: no raw eggs or traditional flour, so you can enjoy it straight from the bowl. Almond flour is safe to eat raw because almonds are pasteurized.
- Naturally sweetened: lightly sweetened with maple syrup and protein powder, no granulated sugars like regular dough.
- Quick to make: no baking required, everything can be combined by hand so you can have a sweet treat in no time.
- Totally customizable: add chocolate chips, chopped nuts, or a sprinkles.
How To Store
This cookie dough is best served chilled, it sets up a bit in the fridge giving it an authentic cookie dough flavor!
Refrigerator: store in an airtight container in the fridge for up to a week, eat by the spoonful.
Freezer: scoop into a portioned silicone molds and freeze for up to 2 months!
Key Ingredients Needed
Cottage cheese: use full-fat for the creamiest texture. Greek yogurt works in a pinch but has a more tangy flavor.
Maple syrup: swap with honey, agave, or a sugar-free syrup if preferred.
Almond flour: keeps it gluten-free and high protein; oat flour is a good alternative as you can eat it raw.
Nut butter (optional): adds richness and hold to dough together. Try almond, cashew, or macadamia nut butter.
How to Make The Cookie Dough
Let’s talk a little about how to make the High Protein Edible Cookie Dough (The printable instructions are in the recipe card below.)
Quick Overview:
- Blend cottage cheese mixture.
- Fold in almond flour and protein powder.
- Mix in chocolate, chill, and enjoy!
- In a blender combine the cottage cheese, peanut butter, maple syrup, salt, and vanilla. Blend until smooth and creamy.
- In a large mixing bowl combine the almond flour and protein powder, stir to combine. Add in the cottage cheese mixture and mix until combined. Fold in the chocolate chips and chill until thickened! Leftover cookie dough will keep in an airtight container in the fridge for up to a week or in the freezer for up to a month,
Notes:
- If you want the cookie dough a bit thicker, add in a little more almond flour.
- It can help to warm the peanut butter slightly so it mixes in easier.
- If you want to freeze your cookie dough, use small silicone molds or an ice cube tray to create small bite sized cookie dough pieces
High Protein Edible Cookie Dough
Equipment
Ingredients
- 2 cups Cottage cheese, full fat is best
- 1/2 cup Peanut butter
- 1/4 cup Maple Syrup, or honey
- 1 tbsp Vanilla extract
- 1 tsp Sea salt
- 2 3/4 cups Almond flour
- 1/2 cup Vanilla protein powder
- 1 cup Mini chocolate chips
Instructions
- In a blender combine the cottage cheese, peanut butter, maple syrup, salt, and vanilla. Blend until smooth and creamy.2 cups Cottage cheese, 1/2 cup Peanut butter, 1/4 cup Maple Syrup, 1 tbsp Vanilla extract , 1 tsp Sea salt
- In a large mixing bowl combine the almond flour and protein powder, stir to combine. Add in the cottage cheese mixture and mix until combined. Fold in the chocolate chips and chill until thickened! Leftover cookie dough will keep in an airtight container in the fridge for up to a week or in the freezer for up to a month,2 3/4 cups Almond flour, 1/2 cup Vanilla protein powder , 1 cup Mini chocolate chips
Notes
Nutrition
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Recipe FAQs
This edible cookie dough has the exact same texture as traditional raw cookie dough. A soft, sweet ‘dough’ with the perfect sweetness from peanut butter and maple syrup, studded with mini chocolate chips or chunks!
This edible cookie dough contains no eggs or raw flour. Unlike flour milled from grains, almond flour is safe to eat raw.
This edible chocolate chip cookie dough will keep for up to a week in an airtight container in the fridge. The texture will not change at all. This would be a fun lunch box treat or after school snack!
Recipe Variations
- Fold in chocolate chunks or white chocolate.
- Add in sprinkles for a fun occasion or pop of color.
- Roll into mini cookie dough bites and freeze to use as a topping on ice cream or smoothie bowls.
- Serve in a fun edible cookie dough bar
Tools I Recommend
- High Powered Blender: I love this powerful yet affordable blenders for smoothies, sauces, soups, and more. This is one I’ve had for a while. – it is perfect for blending the cottage cheese.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
