Okay, so you know how everyone has that late-night snack they reach for? Mine’s this cottage cheese cookie dough. I stumbled on it by accident, actually—a failed cheesecake experiment, funny enough! The oven died, I’d mixed cottage cheese and sweetener, and instead of crying (which, you know, seemed reasonable at the time), I just started adding stuff until it tasted kinda, well, like cookie dough. And here we are. I swear, my friends are convinced there’s a secret ingredient (spoiler: it’s laziness and desperation). So let’s get into it, and let me tell you, it’s almost too easy.
So, Why Do I Keep Making This?
I make this when I want something sweet but can’t quite be bothered to turn on the oven (which is more often than you’d think; who has the patience?). My family goes a bit nuts for it, probably because it feels like you’re sneaking proper cookie dough, but you can actually pretend it’s good for you. Honestly, I once tried to swap the cottage cheese for yogurt, but the consistency was…questionable; still edible, but not the same love.
And listen, I’ve dealt with gritty protein powders and weird fake sugar aftertastes, so believe me when I say this one’s about as fuss-free as it gets. Plus, if you like licking the bowl, this is that but without the salmonella fear. Win-win in my books!
What You’ll Need (With Lazy Substitutions)
- 1 cup cottage cheese (full-fat or low-fat is fine; my grandmother swears by Daisy, but honestly, Aldi’s works just fine and is cheaper)
- 2 tablespoons maple syrup (or honey, or, actually, I once used agave because it was there—did the job)
- 1 teaspoon vanilla extract (go fancy if you’ve got it, but the bottle from the back of the fridge is fine)
- 1/4 cup almond flour (I’ve used oat flour when I ran out, not bad at all)
- 2 tablespoons peanut butter (or any nut butter, though tahini was a bit odd, so maybe not that)
- A handful of chocolate chips (my daughter puts in M&Ms sometimes; colorful but a bit chaotic!)
- Pinch of salt, unless your peanut butter is salty, then maybe skip
Alright, Let’s Smash It Together
- Blend the cottage cheese: Chuck the cottage cheese, maple syrup, and vanilla in a blender or food processor. Pulse until smooth—like, really smooth, trust me, otherwise it’s got this weird grainy thing going on.
- Add the good bits: Scrape into a bowl and stir in the almond flour and peanut butter. It’ll look too runny at first, but give it a minute; it thickens up. This is where I usually sneak a spoonful, by the way. Quality control.
- Mix in the extras: Fold in your chocolate chips and salt. If you’re feeling wild, add a handful of chopped walnuts or those tiny marshmallows (haven’t tried that yet, but could be brilliant or a disaster).
- Chill: Stick the bowl in the fridge for 30ish minutes if you want it firmer—though I’ve eaten it straight away, no lies.
My Messy Notes
I learned the hard way that cottage cheese can taste a bit tangy. If you hate that, use a touch more maple syrup. And if you blend too long, it turns almost liquidy—so aim for ‘just combined’. Also, if you somehow forget the almond flour (me, last week…), it still works, just more like a creamy dip than dough. But honestly, isn’t that just another way to eat it?
What I’ve Tried (And What Went Awry)
- Tried crunchy peanut butter; made it almost too chunky (kids weren’t a fan, but I kind of liked the weird texture).
- Swapped almond flour for coconut flour once—was so dry I could’ve patched up plaster cracks with it. Maybe give that one a miss unless you double the syrup.
- Oh, and I did toss in raisins once—a bit controversial, but someone always loves them, right?
If You’re Low on Gadgets
No food processor? No sweat. Smush it with a fork or even a potato masher; just takes a bit more elbow grease. Mom used to say, “Why buy more stuff when you’ve got working arms?” She’s probably right (though my biceps disagree after a batch or two).
Will It Keep in the Fridge?
Technically, yeah, it’ll last for two or three days in a sealed container. But honestly, it’s usually gone the same evening. If by some miracle there’s leftovers, I think it tastes even better the next day—kind of like how lasagne gets all the flavors settled in, but, you know, sweet.
How Do You Serve Yours?
I usually just grab a spoon and eat it from the bowl (zero shame). But if we’re pretending to be fancy, I’ll dollop it onto apple slices or even slather it on warm toast—it’s got that slightly melty moment that’s just fab. My mate Steve swears by putting it between graham crackers like a sandwich; might be genius, might be chaotic energy, but I support the effort. And if you want real dessert vibes, sprinkle on extra choc chips or a dash of cinnamon. Why not?
What Not to Do (A.K.A What I Messed Up)
I once rushed the blending stage because Netflix was calling—don’t! If you don’t go smooth enough, it’s lumpy and a bit awkward. In contrast, over-blend and you’re basically on your way to a cottage cheese smoothie. Actually, I find it works better if you just pulse for 10 seconds. Also, almond flour clumps aren’t great, so give it a bit of a sift if you’re feeling fancy. Otherwise, just mash through with a fork.
Wait, But Is It Good for You?
People ask if it’s healthy all the time. Look, it’s protein-packed, uses less sugar than real cookie dough, and keeps you full—but I’m not a dietician! I mean, I found some similar versions on Minimalist Baker that break down nutritional info if you’re into all that. And there’s a spicy debate over at Reddit about the best mix-ins (so I’m not the only one obsessed).
Questions I’ve Actually Gotten
- “Can you freeze it?” Yeah, but it goes a bit icy and weird, so I don’t bother. Fridge is best; just eat it soon!
- “Is it weird with low-fat cottage cheese?” Not really, it’s just a bit less creamy. I use what’s on sale.
- “Could I make this vegan?” I haven’t tried, but maybe silken tofu? Though on second thought, the flavor might not be what you want—worth a shot though. And you could go for dairy-free choc chips, but that’s on you!
- “Why does mine taste tangier?” Different brands; try adding extra maple syrup—or, if you’re like my neighbor, dip strawberries in it and call it a day.
- “Kids won’t try it! Any ideas?” Sprinkles. Or call it a ‘secret recipe’—works like a charm in my house.
So there you go, the not-so-secret, perfectly-imperfect cottage cheese cookie dough. Curious if it’ll last more than a day in your fridge—let me know if you try one of the risky mix-ins!
Ingredients
- 1 cup cottage cheese
- 2 tablespoons natural peanut butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 1/4 cups oat flour
- 1/3 cup mini chocolate chips
- 2 tablespoons almond milk (optional, for texture adjustment)
Instructions
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1Add cottage cheese, peanut butter, maple syrup, vanilla extract, and salt to a food processor or high-speed blender.
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2Blend on high until completely smooth and creamy.
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3Scrape the mixture into a mixing bowl and fold in the oat flour until a dough forms.
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4If the dough is too thick, mix in almond milk one tablespoon at a time until reaching desired consistency.
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5Stir in the chocolate chips until evenly distributed.
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6Spoon into bowls or roll into balls. Serve immediately or chill for a firmer texture.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
9 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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