High-Protein Edible Cookie Dough

High-Protein Edible Cookie Dough

This high-protein edible cookie dough is soft, scoopable, and ready in 5 minutes, with no baking, no raw eggs or flour, and no chalky aftertaste. Made with cottage cheese, oat flour, and your favorite protein powder. Each serving has 14g of protein and just 4g of sugar.

5 from 35 votes

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Prep Time 5

Total Time 5

Serving servings

Ingredients

½ - ¾ cup oat flour, homemade or store-bought
½ cup protein powder, vanilla or your favorite flavor (I love Kono Nutrition)
½ cup cashew or almond butter, or peanut butter
⅓ cup cottage cheese, blended
2 tbs milk, any almond, cashew, oat, or cow's milk
1 tablespoon maple syrup
½ cup mini chocolate chips, optional but my favorite
pinch of salt (if desired)

Instructions

Blend the cottage cheese until smooth. If you're making this recipe on its own, blend the cottage cheese with the milk and maple syrup using a blender or immersion blender until completely smooth with no lumps. Tip: I usually whip an entire container of cottage cheese at once and keep it in the fridge so it's ready for recipes like this — much easier than blending a small amount.
Whisk the wet ingredients. In a medium mixing bowl, add the nut butter and whisk in the blended cottage cheese mixture (or, if pre-blended, add the cottage cheese, milk, and maple syrup separately). Whisk until smooth and fully combined.
Add the dry ingredients. Add the protein powder and ½ cup of oat flour to the bowl. Stir until a soft, scoopable cookie dough forms.
Adjust the consistency if needed. Depending on your protein powder and flour, you may need to add a little more oat flour (up to ¼ cup) to thicken, or a splash of milk to loosen. Add a touch more maple syrup if you'd like it sweeter or a pinch of salt.
Fold in the chocolate chips. Gently fold in the mini chocolate chips until evenly distributed.
Serve or chill. Enjoy immediately, or refrigerate for 15-20 minutes for a firmer cookie dough texture.

Notes

Cottage cheese: Be sure to blend the cottage cheese until completely smooth before adding it to the recipe. Unblended cottage cheese will leave curdy lumps in the dough. I usually blend a whole container at once and keep it in the fridge for recipes like this.

Oat flour: Start with ½ cup and add up to ¼ cup more, one tablespoon at a time, until the dough is soft and holds together like classic cookie dough. Different protein powders absorb moisture differently, so the exact amount may vary.

Protein powder: I use Kono Nutrition or Just Ingredients vanilla whey protein (25g per scoop). Plant-based protein powder also works. If using plant-based, you may need slightly less oat flour.

Nut butter: Use creamy, runny nut butter for the best texture. If your nut butter is stiff or has oil sitting on top, stir well or warm in the microwave for 10 seconds before measuring.

Sugar info: Nutrition is calculated using sugar-free mini chocolate chips (like Lily's). Using regular chocolate chips will increase sugar to about 12g per serving.

Storage: Store in an airtight container in the fridge for up to 5 days, or roll into balls and freeze for up to 3 months.

Dietary notes: To make this gluten-free, use certified gluten-free oat flour. To make it dairy-free, swap cottage cheese for dairy-free yogurt and use non-dairy milk.

Nutrition

Course Dessert

Cuisine American, Healthy

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