RecipesDessert
Dessert
Cottage Cheese Cookie Dough, Chocolate Chip
Silky-blended cottage cheese stands in for the butter and brown sugar a cookie dough usually leans on, oat flour and a spoon of nut butter building real body before dark chocolate chips fold through. Made to eat with a spoon straight from the bowl.
- Serves
- 3
- Prep
- 10min
- Cook
- 0min
- Total
- 10min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 349kcal
- Protein
- 16.2g
- Carbs
- 35.7g
- Fat
- 16.2g
- Fibre
- 2.5g
01
Ingredients
For 3 servings · MetricUS
- 300gcottage cheesemost of a 300g tub
- 60goat flouror oats blended fine
- 2 tbspsmooth nut butterpeanut or almond
- 2 tbspmaple syrupor honey
- 1 tspvanilla extract
- 50gdark chocolate chips
- pinch of saltto taste
- 10 ozcottage cheesemost of a tub
- ½ cupoat flouror oats blended fine
- 2 tbspsmooth nut butterpeanut or almond
- 2 tbspmaple syrupor honey
- 1 tspvanilla extract
- 0.3 cupdark chocolate chips
- pinch of saltto taste
02
Method
Blend the base.
Tip the cottage cheese into a blender or a tall jug for a stick blender and blend for 30 to 60 seconds until completely smooth with no curds left. This is what gives the dough its texture, so do not stop early.
Add the nut butter, maple syrup, vanilla and salt and blend again for a few seconds to combine.
Form the dough.
Scrape into a bowl, add the oat flour and stir until you have a thick, scoopable dough. If it feels loose, add another tablespoon of oat flour and let it sit for a minute to firm up.
Fold through the chocolate chips.
Serving.
Eat straight away with a spoon, or chill for 20 minutes for a firmer set.
Serve a third per person.