Cottage Cheese Cookie Dough (High-Protein)

Why you'll love this recipe

• One of the most-requested recipes here
• Not one spoon of refined sugar
• No baking required
• A genuine hit of protein
• An old world recipe, made the way it always was

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 1 cup (225 g) full-fat cottage cheese or tvorog
• 3 tbsp maple syrup or 4 blended dates
• 1/2 cup (50 g) almond flour
• 2 tbsp coconut flour (to firm)
• 1 tsp vanilla, pinch salt
• 1/3 cup no-sugar-added dark chocolate chips (or cacao nibs for lower sugar)

How to make it

Blend the cottage cheese completely smooth (this is essential — no lumps).

Add maple/dates, almond flour, coconut flour, vanilla and salt; blend to a thick dough.

If loose, add a little more coconut flour and rest 5 minutes (it firms up).

Stir in the chocolate chips by hand.

Eat immediately with a spoon, or roll into bites and chill. Since it's raw, there are no raw eggs or raw flour to worry about (almond/coconut flour are safe).

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

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