Can I bake this cookie dough into cookies?

Technically yes, but it won’t spread or rise like traditional cookie dough due to the absence of baking soda or eggs. For a more traditional cookie, consider adding 1 egg and 1/2 tsp baking powder.

Is this safe to eat raw?

Yes! This recipe is completely egg-free and uses heat-safe flours and ingredients, making it 100% safe to enjoy raw.

Can I use regular flour instead of almond flour?

We don’t recommend it, as almond flour has more moisture and behaves differently than all-purpose flour. If you do choose to substitute, start with a smaller amount and adjust the texture as needed.

How can I make this sweeter?

Just add an extra tablespoon of sweetener or a few sugar-free chocolate chips. If you're not following a low-carb diet, you can also drizzle in a bit of maple syrup.

Can I use Greek yogurt instead of cottage cheese?

Yes, but the texture will be lighter and tangier. Use strained Greek yogurt for the closest consistency.

What's the best way to blend cottage cheese for this recipe?

A food processor or high-powered blender works best. Blend until completely smooth to ensure your dough is lump-free and creamy.

Chocolate Cottage Cheese Cookie Dough Healthy & Rich (2025)

Ingredients

Scale

2 cups cottage cheese

3 tbsp sweetener of choice (monk fruit, erythritol, maple syrup)

2 tsp vanilla extract

1/4 cup unsweetened cocoa powder + 1 tbsp extra

2 cups almond flour

1 cup chocolate protein powder

1/2 cup mini chocolate chips

5 Oreo Thins, crushed

1 tsp kosher salt

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Instructions

Blend the base: In a blender or food processor, combine cottage cheese, sweetener, and vanilla extract. Blend until very smooth and creamy.
Mix dry ingredients: In a separate bowl, whisk together almond flour, cocoa powder, protein powder, and salt.
Combine: Pour the cottage cheese mixture into the dry ingredients and mix well until a thick dough forms.
Add mix-ins: Fold in chocolate chips and crushed Oreo Thins evenly throughout the dough.
Adjust if needed: If the dough is too thick, add a splash of milk. If it’s too soft, mix in more almond flour or cocoa powder.
Chill: Refrigerate the dough for 15–30 minutes to let it firm up.
Serve: Scoop into balls or eat by the spoonful. Store in the fridge for up to 5 days or freeze for longer storage.

Notes

Dairy-Free Option: Use plant-based cottage cheese and dairy-free chocolate chips.
Nut-Free Option: Replace almond flour with oat flour or sunflower seed flour.
Flavor Boosts: Add chopped nuts, dried cranberries, or a pinch of espresso powder.
Texture Fix: Too dry? Add almond milk. Too wet? Add more almond flour or cocoa.

Author: tastydwell_admin
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Healthy Desserts, High-Protein Snacks, No-Bake Recipes
Method: No-Bake, Blending, Mixing
Cuisine: American