Cottage Cheese Protein Cookie Dough

Ingredients

• 0.5 lb low-fat cottage cheese
• 0.125 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 0.5 cup pancake mix (The creator used Kodiak Cakes pancake mix.)
• 1 scoop vanilla protein powder (The scoop size and nutrition vary by brand; the creator used RYSE.)
• 2 tbsp dark chocolate chips (The creator used Lily's Sweets dark chocolate chips.)

Steps

1. 1

   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.

2. 2

   Transfer the smooth cottage cheese mixture to a mixing bowl.

3. 3

   Add the pancake mix and vanilla protein powder to the bowl. Stir until evenly combined and no dry pockets remain.

4. 4

   Fold in the dark chocolate chips until they are distributed throughout the dough.

5. 5

   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.

6. 6

   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 per serving

• dessert
• snack
• no-bake
• high-protein
• vegetarian
• chilled
• quick
• meal-prep