Cottage cheese protein cookie dough
10 min · 16 g protein · 159 cals / serving
Cottage cheese blended until completely smooth, then stirred with almond flour, vanilla protein powder, a splash of sugar-free maple syrup and mini chocolate chips into a thick, buttery-tasting cookie dough you eat with a spoon. No raw egg and no raw wheat flour, and nothing to cook.
Ingredients
- 1 cup cottage cheese (1%), low-fat
- 2 1/2 tsp sugar-free syrup, maple-flavored
- 1 tsp vanilla extract
- a big pinch salt
- a scant 1/2 cup almond flour, fine, blanched
- 1 scoop casein protein powder, vanilla, or plant protein
- 2 tbsp chocolate chips, mini
Steps
- Blend the cottage cheese, syrup, vanilla and salt in a blender or with a stick blender until completely smooth, with no curds left, about 1 minute.
- Scrape it into a bowl and stir in the almond flour and protein powder until it comes together into a thick, soft dough. Taste, and add a few drops of liquid sweetener if your powder is not very sweet.
- Fold in the chocolate chips. Chill for 30 minutes to firm up, then eat with a spoon.
Good to know
Why casein or plant protein, not whey?
Casein and plant proteins soak up liquid and set into a thick, scoopable dough. Whey stays loose and a little sticky, so with whey you need more almond flour and the dough tastes more of powder.
It is too soft. What now?
Cottage cheese varies a lot in how wet it is. Stir in more almond flour a tablespoon at a time, and remember it thickens noticeably in the fridge.
Can I use real maple syrup?
Yes, the same amount. It gives a rounder caramel note, and because it adds sugar the score drops to about 48 instead of 53.
How long does it keep?
Up to 4 days covered in the fridge. It also freezes well rolled into balls; let them sit 10 minutes before eating.
Alternative
Per
- Calories
- 189
- Protein
- (40%)
- 19 g
- Fat
- (42%)
- 9 g
- Carbohydrates
- (17%)
- 9 g
- of which sugar
- 6 g
- Fiber
- 2 g
- Sodium
- 430 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 637 kcal goes into the pot and 336 g of ingredients comes out as about 336 g of food: 189 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.