The Creamiest Brownie Batter Cottage Cheese Cookie Dough
APPROXIMATE MACROS per 1 of 5 servings (estimated)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~225–230u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~23–24 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~12–13 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~7–8 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~3 gu003cbru003e
Servings 6 servings
Calories 225kcal
Ingredients
- 1 ½ cups cottage cheese (about ¾ of a 16-oz container, full-fat or 2%) ½ cup + 2 tbsp vanilla or chocolate protein powder ¼ cup cocoa powder ¼ cup almond flour 2–3 tbsp maple syrup or honey (to taste) 1 tbsp almond butter or peanut butter ½ tsp vanilla extract pinch of sea salt ⅓ cup chocolate chips (mini preferred)
Instructions
- add the cottage cheese to a food processor and blend until completely smooth and creamy. scrape down the sides.
- add the protein powder, cocoa powder, almond flour, maple syrup, nut butter, vanilla, and sea salt.
- process again until very thick and more dough-like. remove the blade and fold in the chocolate chips by hand. chill the cookie dough for 15–20 minutes before serving. the dough will firm up as it chills and become more cohesive.
- important texture tips -this cookie dough is intentionally sticky at first — chilling is non-negotiable -if it’s still too sticky after chilling, add 1–2 tbsp almond flour, pulse briefly, and chill again -if it feels too thick or dry, add 1–2 tbsp milk of choice and reblend -lightly dampen your hands if rolling into balls -mini chocolate chips help reduce stickiness and keep the dough together -protein powder brands vary — some absorb more liquid, so trust the chill time before adjusting