Cottage Cheese Protein Cookie Dough
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A no-bake, high-protein cookie dough made by blending low-fat cottage cheese with sugar-free maple syrup and vanilla, then folding in pancake mix, protein powder, and dark chocolate chips. Chilling improves the texture and makes it more reminiscent of traditional cookie dough.
- Time
- 70 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 4 g
- 60 g
- 30 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 370 g before cooking, which is about 125 g per serving.
Steps
Add the low-fat cottage cheese, sugar-free maple syrup, and vanilla extract to a blender. Blend until completely smooth and creamy, pausing to scrape down the sides if needed.
Transfer the smooth cottage cheese mixture to a mixing bowl.
Add the pancake mix and vanilla protein powder to the bowl. Stir until evenly combined and no dry pockets remain.
Fold in the dark chocolate chips until they are distributed throughout the dough.
Cover the bowl and refrigerate the cookie dough for 1 hour. Chilling helps the mixture firm up and gives it a texture more like traditional cookie dough.
Serve chilled. Keep any leftovers refrigerated.
Notes
The recipe does not specify a brand-independent protein scoop weight, so nutrition is estimated using a 30 g scoop. Refrigeration is recommended for texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 227
- Protein
- 22 g
- Carbs
- 24 g
- Fat
- 6 g
- Fiber
- 3 g
Where the calories come from
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