Cottage Cheese Cookie Dough (Printer View)

Smooth, protein-rich dip featuring cottage cheese, almond butter, and chocolate chips, perfect with fresh fruit.

# Components:

→ Dip Base

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 tablespoons almond butter or peanut butter
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
05 - 1/8 teaspoon salt
06 - 1/2 cup almond flour or oat flour
07 - 1/3 cup mini dark chocolate chips

→ For Serving

08 - 2 cups mixed fresh fruit such as strawberries, apple slices, banana, and grapes

# Method:

01 - Add cottage cheese to a food processor or high-speed blender and process until smooth and creamy in consistency.
02 - Add almond butter, maple syrup, vanilla extract, and salt to the blended cottage cheese. Blend until well combined and fully incorporated.
03 - Add almond flour or oat flour and pulse until fully incorporated, achieving a cookie dough texture.
04 - Transfer the dip mixture to a medium mixing bowl and stir in mini dark chocolate chips using a spatula until evenly distributed.
05 - Serve immediately with fresh fruit, or refrigerate for 30 minutes for a firmer texture before serving.

# Expert Advice:

01 -
  • It tastes indulgent and cookie-dough-forward while actually packing real protein that keeps you satisfied.
  • No baking, no fuss, just a blender and five minutes of your time on even the busiest days.
  • Works for everything from casual snacking to impressing guests at a dinner party without looking like you tried too hard.
02 -
  • Blending the cottage cheese thoroughly is non-negotiable—if you skip this step, you'll taste graininess that no amount of other ingredients can hide, and the whole thing falls apart.
  • Don't use instant oat flour or flour that's been sitting in your pantry for a year; old flour tastes flat and can make the texture gummy instead of cookie-dough-like.
03 -
  • Full-fat cottage cheese blends smoother than low-fat, so if you have a choice and your blender isn't powerful, go full-fat and it'll save you time and frustration.
  • Toast your almond flour lightly in a dry pan before adding it—this deepens the cookie-dough flavor and adds a subtle nuttiness that feels intentional rather than accidental.
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