Ah, the humble cookie dough—a nostalgic treat that brings back memories of sneaking spoonfuls when no one was looking. But what if I told you that this indulgence could also be a guilt-free snack? Enter the cottage cheese cookie dough:
a delightful mix that’s as healthy as it is delicious. Imagine the creaminess of cottage cheese mingling with the sweetness of chocolate chips. It’s like a health-conscious twist on a childhood favorite, perfect for those afternoons when you crave something sweet but not too sinful.
Steps
- Begin by combining cottage cheese, maple syrup, and vanilla extract in a blender or food processor. Blend the mixture until it becomes smooth and creamy.
- Transfer the blended mixture to a medium-sized mixing bowl. Add almond flour, protein powder, and peanut butter, stirring until everything is well mixed.
- Gently fold in chocolate chips to the mixture. You can enjoy the cookie dough immediately or store it in the refrigerator for a chilled treat.
Ingredients
- 1 cup cottage cheese (preferably 4% milkfat)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons peanut butter (or any nut/seed butter of choice)
- 1 scoop vanilla protein powder
- 1/4 cup chocolate chips
Nutritional Values
Calories: 1386kcal | Carbohydrates: 96g | Protein: 84g | Fat: 84g | Saturated Fat: 12g | Cholesterol: 36mg | Sodium: 1026mg | Potassium: 1176mg | Fiber: 30g | Sugar: 42g
FAQ
- Can I substitute almond flour with another type of flour?
- While this recipe specifically uses almond flour, other flour types like oat flour or coconut flour haven’t been tested. Therefore, substituting with different flours is not recommended as it might affect the texture and taste.
- What can I use instead of peanut butter?
- You can replace peanut butter with any nut or seed butter of your choice, such as cashew butter, almond butter, tahini, or sunflower seed butter. Be aware that using tahini or sunflower seed butter will slightly change the flavor of the cookie dough.
- Is it possible to use a different sweetener instead of maple syrup?
- Yes, you can try swapping maple syrup with other liquid sweeteners like honey or agave, though this substitution hasn’t been tested.
- Can this cottage cheese cookie dough be baked into cookies?
- This recipe is intended for edible cookie dough. However, if you want to bake cookies, you can try a version specifically developed for baking, like the cottage cheese cookies recipe.
- How should I store the cottage cheese cookie dough?
- For short-term storage, place the cookie dough in an airtight container in the fridge, where it will stay fresh for up to a week. For longer storage, freeze the dough in bite-sized balls and store them in a freezer-safe bag or container for up to three months.
Tips
- Adjusting Almond Flour: If using small curd cottage cheese, you may need to use less almond flour since small curd tends to have less liquid content. This can help achieve the desired consistency without making the dough too dry.
- Substituting Peanut Butter: You can replace peanut butter with any nut or seed butter you prefer, such as almond, cashew, tahini, or sunflower seed butter. Be aware that this will slightly alter the flavor profile of the cookie dough.
- Exploring Mix-ins: Feel free to get creative with mix-ins by adding nuts, seeds, or dried fruits for extra texture and flavor. You can also experiment with different types of chocolate chips, like butterscotch or white chocolate, for a unique twist.
- Storing for Freshness: For optimal freshness, store the cookie dough in an airtight container in the fridge and give it a good stir before serving, as ingredients may separate. Alternatively, freeze the dough in bite-sized balls for a convenient treat that lasts up to three months.
Equipment
- Vitamix A3500 Ascent Series Smart Blender – A high-quality blender for making the cottage cheese mixture smooth.
- Cuisinart 9-Cup Food Processor – An alternative to the blender for blending ingredients.
- Nuzest Protein Powder – Specifically mentioned brand of protein powder used in the recipe.
