No-Bake Cottage Cheese Cookie Dough
This No-Bake Cottage Cheese Cookie Dough offers a creamy, protein-rich twist on edible cookie dough, combining blended cottage cheese with a hint of chocolate. With just a few simple ingredients, it’s an easy, satisfying snack or dessert ready in minutes.
- Suitable for diets:
- Gluten Free
- High-Protein
- Vegetarian
Why Diabetes Friendly?
- High Protein and Low Sugar: Cottage cheese provides a natural source of protein, which helps stabilize blood sugar levels, and only a small amount of maple syrup is used for sweetness.
- Low Glycemic Ingredients: Almond flour has a low glycemic index, adding healthy fats and fibre without spiking blood sugar.
- Portion Control-Friendly: This recipe is divided into two servings, making it easier to enjoy a sweet treat without overindulging in carbs or sugar.
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Equipment
- Food Processor
Ingredients
- cottage cheese (low fat) ½ cup
- maple syrup 2 tsp
- vanilla extract ½ tsp
- almond flour ¼ cup
- chocolate chips 2 tbsp
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Cooking Tips
- Blend Until Smooth: Ensure cottage cheese is thoroughly blended for a creamy base that resembles traditional cookie dough.
- Adjust Sweetness: You can substitute the maple syrup with a sugar-free sweetener like stevia or monk fruit for even lower sugar content.
- Texture Adjustment: Refrigerate the dough to firm it up if you prefer a thicker, moldable consistency for rolling into balls.
- Mix-in Ideas: Add a sprinkle of cinnamon, chopped nuts, or unsweetened coconut flakes for added texture and flavour.
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Instructions
- Place the cottage cheese, maple syrup, and vanilla extract in a blender or food processor and blend until smooth and creamy.½ cup cottage cheese, 2 tsp maple syrup, ½ tsp vanilla extract
- Pour mixture into a mixing bowl and gradually stir in the almond flour, until you achieve a thick, dough-like consistency. Fold in the mini chocolate chips.¼ cup almond flour, 2 tbsp chocolate chips
- For a firmer texture, cover the mixture and refrigerate for 15-20 minutes. This step is optional but will help the dough hold its shape better.
- Divide the mixture into two servings. You can eat it as-is with a spoon or shape it into bite-sized balls for a fun, finger-food option.
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FAQ
Can I use a different flour instead of almond flour?
- Coconut flour could work, but use it sparingly as it’s more absorbent. Adjust the amount to achieve a dough-like consistency.
Is this recipe freezer-friendly?
- Yes, you can freeze portions for a firmer, chilled treat. Allow to thaw slightly before enjoying.
Can I make this vegan?
- Substitute the cottage cheese with a plant-based cottage cheese or blended silken tofu for a similar texture. Adjust sweetness as needed.
How should I store leftovers?
- Store any leftovers in the refrigerator in an airtight container for up to 2 days.
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Nutrition
Per serving
Calories: 216.6kcal
Carbohydrates: 19g
Fiber: 1.5g
Sugar: 14.9g
Fat: 11.8g
Saturated Fat: 3.5g
Trans Fat:
Protein: 10g
Nutrition Facts
No-Bake Cottage Cheese Cookie Dough
Serving Size
0.5 cup
Amount per Serving
Calories
216.6
% Daily Value*
Fat
11.8
g
18
%
Saturated Fat
3.5
g
22
%
Cholesterol
2.3
mg
1
%
Sodium
230.1
mg
10
%
Potassium
108.7
mg
3
%
Carbohydrates
19
g
6
%
Fiber
1.5
g
6
%
Sugar
14.9
g
17
%
Protein
10
g
20
%
Calcium
82.3
mg
8
%
Iron
0.6
mg
3
%
Magnesium
4.4
mg
1
%
Zinc
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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