Cottage Cheese Cookie Dough (Print version)

A creamy, protein-rich cookie dough dip featuring cottage cheese and mini chocolate chips with fresh fruit.

# Required ingredients:

→ Dip

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 tablespoons almond butter or peanut butter
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
05 - 1/8 teaspoon salt
06 - 1/2 cup almond flour or oat flour
07 - 1/3 cup mini dark chocolate chips

→ For Serving

08 - 2 cups mixed fresh fruit such as strawberries, apple slices, banana, or grapes

# How to make it:

01 - In a food processor or high-speed blender, blend the cottage cheese until smooth and creamy.
02 - Add the almond butter, maple syrup, vanilla extract, and salt. Blend until well combined.
03 - Add almond flour and pulse until fully incorporated and the mixture develops a cookie dough texture.
04 - Transfer the dip to a medium bowl and stir in the mini chocolate chips with a spatula until evenly distributed.
05 - Serve immediately with fresh fruit, or chill for 30 minutes for a firmer texture.

# Expert Advice:

01 -
  • It actually tastes like cookie dough without the raw egg anxiety that keeps me up at night.
  • You can make it while your coffee is still hot, and it's immediately ready to eat.
  • People always ask for the recipe because they can't believe it's made from cottage cheese.
02 -
  • Under-blending the cottage cheese is the most common mistake, and it'll leave you with a grainy texture that feels wrong no matter what you do next.
  • The dip will firm up slightly as it sits, so if you're making it ahead, pull it out of the fridge five minutes before serving so it returns to that perfect creamy state.
03 -
  • If your food processor is small, blend the cottage cheese separately in a blender first, which takes the pressure off the motor and guarantees zero graininess.
  • Taste it before serving and add a tiny pinch more salt if it needs brightness, because the sweetness can sometimes mask just how much better it tastes balanced.
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