Can I eat this raw cookie dough safely?

Yes, this dough is completely safe to eat raw. There are no eggs, and the oat flour is heat-treated during processing. That's actually one of the best parts of this recipe. No worries about salmonella or anything else, just pure cookie dough enjoyment.

What protein powder works best for cottage cheese cookie dough?

Vanilla whey protein gives the most classic cookie dough flavor. I've also had great results with plant-based vanilla protein from brands like Orgain. Just avoid casein protein for this one because it makes the dough too thick and rubbery.

How do I make this without a blender?

If your cottage cheese is small curd, you can mash it really well with a fork and skip the blending. The texture won't be quite as smooth, but it still tastes amazing. Whipped or smooth cottage cheese from the store also works perfectly.

Why does my cookie dough taste too tangy?

This usually happens when the cottage cheese isn't blended enough or you're using a really tart brand. Try blending for an extra 30 seconds, and add an extra teaspoon of vanilla. Good Culture and Daisy brands tend to have the mildest flavor in my experience.

Cottage Cheese Cookie Dough With Protein Powder

Name: Cottage Cheese Cookie Dough With Protein Powder
Prep time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cottage cheese (full fat works best for creaminess); 2 tablespoons agave syrup; 1 teaspoon vanilla extract; 1 tablespoon peanut butter (creamy or chunky); 1 cup oat flour; ¼ cup vanilla protein powder (whey or plant-based); ½ cup chocolate chips

Description

A thick and creamy no-bake cottage cheese cookie dough with protein powder that tastes like the real deal. Packed with 13 grams of protein per serving and ready in just five minutes of hands-on work.

Ingredients

Units Scale

1 cup cottage cheese (full fat works best for creaminess)
2 tablespoons agave syrup
1 teaspoon vanilla extract
1 tablespoon peanut butter (creamy or chunky)
1 cup oat flour
1/4 cup vanilla protein powder (whey or plant-based)
1/2 cup chocolate chips

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Instructions

Add the cottage cheese, agave syrup, vanilla extract, and peanut butter to a blender or food processor.
Run it until everything looks completely smooth with no lumps or curds, about 45 seconds.
Pour the smooth mixture into a medium mixing bowl.
Add the oat flour and vanilla protein powder to the bowl.
Stir with a spatula or wooden spoon until a thick dough forms.
Gently fold in the chocolate chips, spreading them around evenly.
Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
Grab a spoon and dig in straight from the fridge.

Notes

Don't skip blending the cottage cheese or the texture will be lumpy. The dough actually gets better on day two as the oat flour soaks up moisture. To freeze, roll into bite-sized balls, freeze on a baking sheet for an hour, then transfer to a freezer bag for up to 2 months.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Snack
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 14g
Sodium: 280mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 13g
Cholesterol: 15mg