Uploaded August 2026 | Updated September 2026, 1 hour ago
Edible cookie dough that actually tastes like cookie dough — made from cottage cheese. No raw eggs, no raw flour, nothing to bake: 230 calories and 12g of protein per scoop, and you eat it with a spoon like the universe intended. The secret is browning the butter and one teaspoon of molasses — that's what real dough tastes like, and it's what every "healthy" version forgets.
Get my High Protein Low Carb cookbook — 15 recipes, instant download: dkmkt.com
Check out my website for awesome kitchen stuff: daveskitchenmarket.com
MACROS (per ¼-cup scoop, makes 6):
~230 calories | 12g protein | ~5g net carbs (sugar-free chips)
With real chocolate chips: ~270 calories | 12g protein | ~7g sugar
Real cookie dough, same scoop: ~360 calories | 3g protein | 25g+ sugar | technically a biohazard
FULL RECIPE:
BROWN THE BUTTER: 2 tbsp butter in a small pan over medium, stirring 2–3 minutes until it foams, then turns amber and smells like toffee. Off the heat immediately (it burns fast). Cool a few minutes. Do not skip this — it's the entire flavor of cookie dough.
BLEND TO SILK: 1 cup full-fat cottage cheese, ½ cup allulose, 1 tsp molasses, 2 tsp vanilla, and the browned butter (every amber speck). Blend 2 full minutes, scrape, blend 1 more — ZERO visible curds. Graininess means blend longer.
FOLD IN DRY: Pour into a bowl. Add ½ scoop vanilla protein powder (optional), then 1 cup fine almond flour in two additions, folding to a thick glossy dough. Stir in ½ tsp salt — cookie dough is a salty-sweet food.
CHIPS + CHILL: Fold in ⅓ cup mini chocolate chips. Refrigerate at least 30 minutes — an hour is better. The chill is not optional: it firms the dough, hides the tang, and blooms the brown butter. Too soft after chilling? Fold in almond flour 2 tbsp at a time until it scoops.
Scoop like ice cream. Keeps covered in the fridge 4 days — honestly best on day two.
WHY IT'S SAFE TO EAT RAW: no eggs, and almond flour doesn't carry the raw-flour risk regular flour does. The dangerous part of licking the beater was never the egg — it was the flour. This has neither.
BROWN SUGAR TRICK: brown sugar is literally white sugar + molasses. So allulose + 1 tsp molasses = brown sugar flavor for about 1g of carbs per serving. Steal this for everything.
NOTE: this doesn't bake into cookies — no eggs, no leavening, wrong ratios. It's DOUGH. That's the point.
Cottage cheese sold out? The substitutes I tested work here too: [link to pizza bowl video]
For business inquiries: mademecookit@gmail.com
#cookiedough #ediblecookiedough #proteincookiedough #cottagecheese #highprotein #weightloss
Edible cookie dough that actually tastes like cookie dough — made from cottage cheese. No raw eggs, no raw flour, nothing to bake: 230 calories and 12g of protein per scoop, and you eat it with a spoon like the universe intended. The secret is browning the butter and one teaspoon of molasses — that's what real dough tastes like, and it's what every "healthy" version forgets.
Get my High Protein Low Carb cookbook — 15 recipes, instant download: dkmkt.com
Check out my website for awesome kitchen stuff: daveskitchenmarket.com
MACROS (per ¼-cup scoop, makes 6):
~230 calories | 12g protein | ~5g net carbs (sugar-free chips)
With real chocolate chips: ~270 calories | 12g protein | ~7g sugar
Real cookie dough, same scoop: ~360 calories | 3g protein | 25g+ sugar | technically a biohazard
FULL RECIPE:
BROWN THE BUTTER: 2 tbsp butter in a small pan over medium, stirring 2–3 minutes until it foams, then turns amber and smells like toffee. Off the heat immediately (it burns fast). Cool a few minutes. Do not skip this — it's the entire flavor of cookie dough.
BLEND TO SILK: 1 cup full-fat cottage cheese, ½ cup allulose, 1 tsp molasses, 2 tsp vanilla, and the browned butter (every amber speck). Blend 2 full minutes, scrape, blend 1 more — ZERO visible curds. Graininess means blend longer.
FOLD IN DRY: Pour into a bowl. Add ½ scoop vanilla protein powder (optional), then 1 cup fine almond flour in two additions, folding to a thick glossy dough. Stir in ½ tsp salt — cookie dough is a salty-sweet food.
CHIPS + CHILL: Fold in ⅓ cup mini chocolate chips. Refrigerate at least 30 minutes — an hour is better. The chill is not optional: it firms the dough, hides the tang, and blooms the brown butter. Too soft after chilling? Fold in almond flour 2 tbsp at a time until it scoops.
Scoop like ice cream. Keeps covered in the fridge 4 days — honestly best on day two.
WHY IT'S SAFE TO EAT RAW: no eggs, and almond flour doesn't carry the raw-flour risk regular flour does. The dangerous part of licking the beater was never the egg — it was the flour. This has neither.
BROWN SUGAR TRICK: brown sugar is literally white sugar + molasses. So allulose + 1 tsp molasses = brown sugar flavor for about 1g of carbs per serving. Steal this for everything.
NOTE: this doesn't bake into cookies — no eggs, no leavening, wrong ratios. It's DOUGH. That's the point.
Cottage cheese sold out? The substitutes I tested work here too: [link to pizza bowl video]
For business inquiries: mademecookit@gmail.com
#cookiedough #ediblecookiedough #proteincookiedough #cottagecheese #highprotein #weightloss
