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Cottage cheese cookie dough with oat flour
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5 from 1 vote

Cottage Cheese Cookie Dough with Oat Flour

Creamy, guilt-free sweetness with cottage cheese cookie dough with oat flour—soft, chewy, and packed with protein!
Course Dessert, Snack
Cuisine American
Keyword cottage cheese cookie dough with oat flour, cottage cheese protein balls, lactation protein balls
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 90kcal

Equipment

  • 1 Vitamix
  • 2 mixing bowls

Ingredients

  • 2 cups cottage cheese blended
  • 1 cup oats blended to make flour
  • 2 tsp maple syrup
  • 1 pinch salt
  • 1 cup chocolate chips
  • 1 tbsp peanut butter
  • 1 tbsp brewers yeast optional
  • 1 tsp milk

Instructions

  • Make the oat flour Start by blending rolled oats in a food processor or blender until they become a fine powder to create your oat flour.
  • Blend the cottage cheese In the same blender, blend 1 cup of cottage cheese until smooth and creamy. Add a splash of milk if needed to reach a soft, scoopable consistency.
  • Combine ingredients Gradually mix the oat flour into the cottage cheese. Add maple syrup, and a pinch of salt. Stir until the mixture forms a soft, dough-like texture.
  • Add mix-ins (optional) Fold in chocolate chips, chopped nuts, or dried fruit. For lactation protein balls, add 1–2 tsp of brewer’s yeast.
  • Scoop and roll into bite-sized balls.
  • Chill and serve Refrigerate to firm up the dough.

Notes

Store in an airtight container for up to 5 days.