High protein and more macro-friendly than the viral Tiktok version, this Cottage Cheese Cookie Dough without Almond Flour makes a fantastic treat!
This recipe has been a long time coming, with several test to try and get a great-tasting snack with decent ratio of protein, carbohydrates, and fat. I think I've finally got it down - let me know what you think!
TLDR: Why you'll love it
NUT FREE: This nut free version of the viral Cottage Cheese Cookie Dough uses coconut flour and garbanzo beans (chickpeas) instead of almond flour!
BETTER MACROS: With 20g protein, 30g carbs, and less than 10g of fat, this version is MUCH more macro-friendly! Plus, each serving has 30% fewer calories.
STRAIGHT FROM THE FRIDGE TREAT: While it's called cookie dough, this is not meant to be baked! Instead, eat this raw with a spoon straight from the fridge.
Jump to:
Ingredients
COTTAGE CHEESE: You can use whatever cottage cheese you can get your hands on - I like using low fat cottage cheese here! My favorite brands are Nancy's and Good Culture.
CHICKPEAS: Garbanzo beans/chickpeas make an incredible base for raw cookie dough! Plus, they add protein!
PROTEIN POWDER: A hearty dose of protein powder adds flavor and-of course-more protein to the recipe. I LOVE my Equip Prime Protein! The vanilla and peanut butter flavors both work well here.
COCONUT FLOUR: To make great cottage cheese cookie dough without almond flour, coconut flour makes an amazing stand-in! You don't need much coconut flour to thicken this treat.
OAT FLOUR: A little oat flour helps give this treat that "cookie dough" texture, a little more than just coconut flour.
CHOCOLATE CHIPS: You can use chocolate chips or mini chips here. I'm partial to dark chocolate chips, but you do you!
MAPLE SYRUP (Optional): Just a touch of maple syrup sweetens the cookie dough. Feel free to omit if you think your protein powder will do the job.
What protein powder should I use?
I'm not shy about my favorite protein powder: Equip Protein!
It's dairy free, gluten free, junk free. And tastes absolutely FANTASTIC.
Equip's Vanilla Prime Protein was an easy choice for this recipe! Their Peanut Butter flavor is also a top choice.
For 15% off my FAVORITE protein powder and all other Equip Foods products,
Use code CHELSEAJOYEATS at checkout!
(First purchase only)
That said, if you have a favorite protein powder on hand already, feel free to use that instead - please keep in mind that the texture/taste may differ depending on the protein you use.
Instructions + Tips
Fortunately, this recipe is super straightforward!
- Blend the wet ingredients - Add the cottage cheese, chickpeas, maple syrup if you're using, and vanilla extract to a high-powered blender and blend until completely smooth. If you have really thick cottage cheese, this takes longer than you think!
- Add the mixture to the dry ingredients - Pour the smooth cottage cheese mixture into a bowl and add the coconut flour and protein powder. I've tried just blending everything at once, but you won't get the right texture that way. Stir in the chocolate chips at the very end.
- Refrigerate - Cover the bowl and put into the fridge. After 4 hours or so, give it a good stir and dig right in!
FAQs
Make sure the cottage cheese mixture is completely smooth before stirring it into the dry ingredients. Also, if you blend the coconut flour with the cottage cheese, that can result in a grittier texture because the cottage cheese won't get as smooth.
This recipe is designed to be a refrigerated treat with a similar taste and texture to cookie dough; it's not meant to be baked.
I've got lots of flavor suggestions in the original Protein Cottage Cheese Cookie Dough (+ Flavor Ideas!) post! Definitely give the peanut butter or double chocolate versions a try!
You'll have to give it a try. I obviously have my favorite, but I can't test ALL kinds or flavors of protein powder for each recipe.
Feel free to sub in honey or brown sugar if you'd like. However, I also think it's worth trying this cottage cheese cookie dough WITHOUT sweetener, since most protein powders are fairly sweet on their own so that can pull more weight here!
More protein recipes to try
- Chocolate Protein Overnight Oats (with Protein Powder)
- Strawberry Cottage Cheese Ice Cream with Protein
- Protein Cottage Cheese Cookie Dough (+ Flavor Ideas!)
- Strawberry Protein Powder Pancakes with Banana (Gluten Free)
Did you try cottage cheese cookie dough? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Cottage Cheese Cookie Dough without Almond Flour
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Blended
- Diet: Gluten Free
Description
This version of the viral cottage cheese cookie dough is made without almond flour and a much more balanced ratio of protein, carbs, and fat than the original!
Feel free to use your favorite protein powder or change up the flavor based on the flavor of protein powder.
Ingredients
- 2 cups 2% cottage cheese
- 1 15-oz can chickpeas/garbanzo beans, drained and rinsed
- 2 tablespoons pure maple syrup (optional)
- ⅛ teaspoon salt
- ½ cup coconut flour
- 2 tablespoons oat flour
- 4 scoops protein powder (my favorite is Peanut Butter Prime Protein)
- 1 teaspoon pure vanilla extract
- ½ cup mini chocolate chips
Instructions
- Add the chickpeas, cottage cheese, maple syrup, vanilla extract, and salt to a high-powered blender or food processor. Process on high until smooth, stopping to scrape down the sides as needed.
- In a large bowl, combine the coconut flour and protein powder. Pour the cottage cheese mixture in and stir until completely combined. Add the chocolate chips and fold them into the dough with a spatula.
- At this point, you can chill the cookie dough as-is for at least 30 minutes before eating with a spoon. Otherwise, you can scoop the dough into about 16 individual mounds on a parchment-lined baking sheet and chill in the fridge or freezer for at least 30 minutes. Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
K says
Hello Chelsea!
My first time using almond flour in a recipe like this and yes the texture is lacking. The flavour is so delicious though. If I could only thicken the dough (to make more like regular cookie dough and hold a solid shape)
Otherwise it tastes delicious! Thank you!
Chelsea Joy says
Hi K! Thanks for your feedback! The texture of this version was tough to nail down since I was more concerned with making a macro-friendly, higher protein version than the original. I'm curious if you made an adjustment to the ingredients to include almond flour, since this version doesn't include it in the ingredients? I can definitely see how that would change the texture as well, since almond flour is already more moist on its own!
Cynthia Wingood says
We have a coconut and tree nut allergy. Can we use just straight oat flour?
Chelsea Joy says
Hi Cynthia! Part of the role of the coconut flour is to absorb moisture and create a "cookie dough" like texture. You could try using all oat flour, but I'm not sure how it would turn out; you may need more than 1/2 cup!