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Bowl of edible cottage cheese cookie dough with mini chocolate chips and a spoon

Cottage Cheese Cookie Dough

Edible cottage cheese cookie dough with almond flour, maple, and mini chocolate chips. No eggs and no baking.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup full-fat cottage cheese drained if watery
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 pinch salt
Flour and Mix-Ins
  • 3/4 cup fine almond flour ready-to-eat or heat-treated
  • 1/3 cup mini chocolate chips

Equipment

  • Blender or Food Processor
  • Mixing bowl and spatula

Method
 

  1. Blend the cottage cheese, maple syrup, and vanilla for 60 to 90 seconds, until completely smooth with no visible curds.
    Smooth blended cottage cheese with maple syrup and vanilla in a blender
  2. Add the almond flour and salt. Blend or stir until a thick, even dough forms.
    Stirring fine almond flour into a creamy cottage cheese mixture
  3. Stir in the mini chocolate chips until evenly distributed.
    Folding mini chocolate chips into cottage cheese cookie dough
  4. Chill for 15 to 30 minutes so the almond flour can absorb moisture and the dough firms up. Scoop and serve.
    Scoop of chilled cottage cheese cookie dough on a small plate

Notes

Edible dough: use almond flour labeled ready-to-eat or heat-treated. Do not use raw egg. Drain watery cottage cheese first.
Storage: Keep covered in the refrigerator for up to 1 week. Discard if it smells sour.