Cottage Cheese Cookie Dough Recipe
These Cottage Cheese Cookie Dough bites are a healthy, protein-packed treat that satisfy your sweet tooth without the guilt. Made with creamy cottage cheese, almond flour, and natural honey, they come together quickly and require no baking. Enjoy them chilled as a dip or snack on them directly for a deliciously smooth and mildly sweet dessert.
- Author: Marco
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Main Ingredients
- 1 cup cottage cheese
- 1/2 cup almond flour
- 1/4 cup honey
- 1/4 cup chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Combine wet ingredients: In a bowl, mix together the cottage cheese and honey until well blended, ensuring a creamy and slightly sweet base for the cookie dough.
- Add dry ingredients: Stir in the almond flour, baking powder, and vanilla extract into the wet mixture. Mix thoroughly until the dough is smooth and consistent without lumps.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough to evenly distribute the chocolate throughout the mixture without breaking the chips.
- Chill the dough: Place the bowl in the refrigerator and chill the dough for 30 minutes. This step firms up the dough and melds the flavors together.
- Serve: Enjoy the chilled cookie dough as a dip with fruits or crackers, or eat it directly with a spoon as a healthy dessert treat.
Notes
- Use full-fat cottage cheese for creamier texture and richer flavor.
- Almond flour adds a nutty taste and keeps the dough gluten-free.
- Honey provides natural sweetness; adjust according to taste.
- For a vegan version, substitute honey with maple syrup and use a plant-based cottage cheese alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: cottage cheese cookie dough, no bake cookie dough, healthy cookie dough, gluten free dessert, protein snack, almond flour cookie dough