The Creamiest Brownie Batter Cottage Cheese Cookie Dough
this is one of those recipes that feels almost illegal in the best way. it tastes like rich brownie batter, has the exact thick, scoopable texture of cookie dough, and somehow doubles as a high-protein snack you can keep in the fridge all week.
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
Notes
Approximate Macros (per 1 of 5 servings, estimated)
calories: ~225–230
protein: ~23–24 g
carbs: ~12–13 g
fat: ~7–8 g
fiber: ~3 g