Cottage Cheese Cookie Dough – Sweet As Honey

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This Cottage Cheese Cookie Dough is an easy, high-protein cookie dough recipe with protein powder, cottage cheese, and almond flour. It’s packed with 12 grams of protein per serving, gluten-free, and ready in 5 minutes.

I have been a big fan of cottage cheese recipes for a few years. I always have cottage cheese in my fridge to make some cottage cheese cookies, cottage cheese ice cream, or my savory whipped cottage cheese.

I created this sweet recipe after seeing the viral cottage cheese cookie dough trend on social media. I decided to whip some cottage cheese in my blender, but, to keep this dessert low-carb and low-sugar, I picked my favorite sugar-free syrup and powdered peanut butter to cut down on calories.

The result is a creamy, sweet, peanut butter vanilla cookie dough packed with proteins. It’s the perfect protein-packed snack to keep you full and fix a sweet craving with 12 grams of protein per serve.

Ingredients and Substitutions

bowls filled with the ingredients to make cottage cheese cookie dough: cottage cheese, vanilla protein powder, peanut butter powder, maple syrup, chocolate chips, almond flour
  • Cottage Cheese – You can use low-fat cottage cheese to cut down the calories of your dip. Make sure you use plain cottage cheese, not flavored.
  • Vanilla Protein Powder – I am a huge fan of NuZest because it’s natural, made with just three ingredients, and contains no additives like guar gums. Pick your favorite protein powder.
  • Powdered Peanut Butter – It is a nice way to add peanut butter flavors to the cookie dough without bringing calories and fat from peanut butter. If you prefer regular peanut butter you can absolutely use natural peanut butter as a swap. For a nut-free option, use tahini or sunflower seed butter. Almond butter works as well.
  • Maple Syrup – I use sugar-free maple syrup to cut down the calories and sugar in the recipe. But you can stir in any liquid sweetener you love, including agave syrup, honey, or coconut nectar.
  • Vanilla Extract – It is optional in this recipe, especially if your protein powder has a strong vanilla flavor. I didn’t add any because my protein powder is loaded with vanilla taste already. Another tasty option is almond extract.
  • Dark Chocolate Chips – I picked sugar-free chocolate chips for this protein dip. You can use any chocolate chips you love.
  • Almond Flour is a low-carb, gluten-free flour that you can eat raw without cooking. That’s a great option to make raw cookie dough. I also use this flour to make keto cookie dough. If you have nut allergies, try sesame flour, oat flour, or sunflower seed flour.
  1. In a food processor, add almond flour, protein powder, powdered peanut butter, cottage cheese, maple syrup, and vanilla.
  1. Blend on medium-high speed using the tamper attachment of the blender to push down the ingredients next to the blade. Blend for 30 seconds, or until the mixture is smooth.
  2. Transfer the cottage cheese mixture to a mixing bowl and fold in the chocolate chips.
  1. Stir the mixture again. If the texture is too thick to your liking, stir in 1-2 tablespoons of unsweetened almond milk to thin out the dip.


This cottage cheese cookie dough recipe is a healthy, high-protein sweet treat that you can eat by the spoon or dip in cookies like:

Storage Instructions

Place the dip in an airtight container and keep it in the fridge for up to 4 days.

A bowl filled with cottage cheese cookie dough in a shape of ice cream scoops

Frequently Asked Questions

Can I use flavored cottage cheese?

You can use a sweet cottage cheese flavor; some grocery stores provide strawberry cottage cheese that goes very well with peanut butter and vanilla flavor. But watch out, they contain added sugar and up the carbs and calories.

Can I bake this recipe?

No, this is a raw dessert to eat cold straight out from the fridge. It won’t firm up as cookie in your oven.

Can I swap cottage cheese for Greek yogurt?

Yes, Greek yogurt is packed with proteins, and it’s a great swap to cottage cheese to make high-protein snacks like in my chocolate yogurt dessert.

More Cottage Cheese Desserts

a stack of cottage cheese pancakes with a drizzle of maple syrup poured on top. The stack is also topped with yogurt presented on a pink plate, with a golden fork on side
a jar of cottage cheese overnight oats with berries on top
This Whipped Cottage Cheese recipe is the most easy high-protein dip for food platters or to spread into sandwiches.
This frozen cottage cheese bark is an easy frozen snack for healthy food lovers. Packed with high-quality proteins from milk, low in fat, and low in calories, these frozen bites are guaranteed to fix any sweet tooth.

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Prevent your screen from going dark

  • In a food processor, add all the ingredients except the chocolate chips.

  • Blend until the mixture is thick and smooth. If too thick, blend in 1-2 tablespoons of unsweetened almond milk to thin out.

  • Fold in chocolate chips and pulse in to incorporate evenly.

  • Transfer the cottage cheese mixture to a bowl.

  • Serve plain, or dip in strawberries, apple slices, or biscuits.

Note 1: You can use low-fat cottage cheese to cut down the calories.
Note 2: Any protein powder works: pea, soy, or whey protein powder.
Note 3: You can replace powdered peanut butter with regular peanut butter or almond butter. For a nut-free option, use tahini or sunflower seed butter.
Note 4: You can replace it with oat flour for a nut-free option.
Note 5: Any liquid sweetener works, including honey.
Note 6: You can use milk chocolate chips.

Storage: Store it in an airtight container in the fridge for up to 4 days. Don’t bake, eat cold.
Yield: 4 servings (1/3 cup)

Serving: 1servingCalories: 240.7kcal (12%)Carbohydrates: 10.3g (3%)Fiber: 4.5g (19%)Net Carbs: 5.8gProtein: 12.2g (24%)Fat: 15.9g (24%)Saturated Fat: 4.1g (26%)Polyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 5.5mg (2%)Sodium: 226.5mg (10%)Potassium: 44.1mg (1%)Sugar: 2.2g (2%)Vitamin A: 29.9IU (1%)Vitamin B12: 0.3µg (5%)Calcium: 86.6mg (9%)Iron: 1.6mg (9%)Magnesium: 2.9mg (1%)Zinc: 0.2mg (1%)

Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!


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