Turn cottage cheese into an easy fridge-friendly treat with these high protein cookie dough balls. Packed with chocolate chips, drizzled with dark chocolate and finished with flaky salt, the recipe makes approximately 16 balls at around 115 kcal and 5.2 g protein each.
These no-bake cottage cheese cookie dough balls make it easy to turn a few simple ingredients into a satisfying chocolatey treat. LANCEWOOD® Fat Free Smooth Cottage Cheese forms the creamy base, while almond flour, finely ground oat flour and vanilla protein powder create the soft cookie-dough-style texture. Chocolate chips are folded through the mixture before the dough chills for 20–30 minutes, then each ball is finished with melted dark chocolate and a touch of flaky salt.
The recipe makes approximately 16 cookie dough balls, with each ball providing around 5.2 g of protein and 115 kcal. The full batch provides approximately 82.7 g of protein. No baking is required, and the finished balls can be stored in an airtight container in the refrigerator for up to 3 days.
Each cookie dough ball provides approximately 5.2 g of protein. The recipe makes approximately 16 balls and uses LANCEWOOD® Fat Free Smooth Cottage Cheese together with vanilla protein powder, almond flour and oat flour.
The full batch provides approximately 82.7 g of protein. Divided into approximately 16 equal cookie dough balls, this works out to around 5.2 g of protein per ball.
Yes, cottage cheese can be used to make this no-bake cookie dough. In this recipe, LANCEWOOD® Fat Free Smooth Cottage Cheese is combined with almond flour, finely ground oat flour and vanilla protein powder to create a soft dough that can be chilled and rolled into balls.
No, these cottage cheese cookie dough balls are completely no-bake. Once the ingredients are mixed, the dough is refrigerated for 20–30 minutes until firm enough to roll. The balls are then drizzled with melted dark chocolate and chilled again until the chocolate has set.
The cookie dough balls can be stored in the refrigerator for up to 3 days. Keep them in an airtight container and refrigerated until you are ready to serve them.
Cottage cheese provides the creamy base for this protein cookie dough while also contributing protein to the recipe. Combined with almond flour, oat flour and vanilla protein powder, LANCEWOOD® Fat Free Smooth Cottage Cheese helps create a soft dough that can be shaped once chilled.
This recipe uses 30 g of vanilla protein powder. The vanilla flavour works alongside the maple syrup, vanilla essence and dark chocolate while contributing to the overall protein content of the cookie dough balls.
Chill the cookie dough for approximately 20–30 minutes. This gives the mixture time to firm up so that it is easier to divide into 16 equal portions and roll into balls before adding the dark chocolate drizzle and flaky salt.
250 g Lancewood Fat Free Smooth Cottage Cheese
¾ cup almond flour
¾ cup finely ground oat flour
30 g vanilla protein powder
1 tbsp maple syrup
1 tsp vanilla essence
½ cup dark chocolate chips
60 g dark chocolate, melted
Flaky salt, to finish
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