You love cookie dough. You also want something a bit healthier, protein-packed, and totally safe to eat raw. That's where cottage cheese cookie dough comes in — creamy, tangy, and perfect for spooning straight from the bowl.
These 13 viral cottage cheese cookie dough recipes give you everything from classic chocolate chip comfort to bright lemon, matcha, and even s'mores. Each recipe is designed to be eaten raw, with safe swaps and clear steps. You'll find flavors for snack time, dessert, and even breakfast.
Scroll, pick a flavor, and try a recipe that fits your mood. Each entry includes a styled photo prompt, a short intro, full ingredient lists, clear step-by-step instructions, and serving tips. Pin your favorites for later and get ready to taste cookie dough that’s creamy, slightly tangy, and surprisingly addictive.
1. Cottage Cheese Cookie Dough Classic Chocolate Chip
This classic keeps it simple and comforting. The cottage cheese adds a tangy creaminess that balances brown sugar and chocolate. Expect soft, scoopable dough dotted with melty chips and a slight chew from oat flour.
Perfect for movie nights, lunchbox treats, or sneaking a spoonful at midnight. Fans of traditional cookie dough will love this richer, protein-forward twist. Smell the butter and brown sugar? That’s your signal to dig in.
Ingredients
- 1 cup full-fat cottage cheese, well-drained
- 1/2 cup creamy peanut butter (or almond butter)
- 1/3 cup brown sugar, packed
- 2 tbsp honey or maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 3/4 cup oat flour (or heat-treated all-purpose flour)
- 1/4 cup quick oats
- 1/2 cup mini semi-sweet chocolate chips
- 1 tbsp milk (dairy or plant), if needed for consistency
Instructions
- Line a small strainer with cheesecloth. Drain 1 cup cottage cheese for 10 minutes over a bowl. Pat dry with paper towel.
- In a medium bowl, beat 1/2 cup peanut butter, 1/3 cup brown sugar, 2 tbsp honey, and 1 tsp vanilla until smooth.
- Stir in drained cottage cheese until well combined.
- Add 3/4 cup oat flour, 1/4 cup quick oats, and 1/4 tsp salt. Fold to combine. Dough should hold together but remain soft.
- Mix in 1/2 cup chocolate chips. Add 1 tbsp milk if dough is too dense.
- Chill dough for 20–30 minutes so flavors meld and dough firms. Dough should be scoopable and hold shape.
- Optional: For baked cookies, preheat oven to 350°F (175°C), portion onto a lined sheet, bake 9–11 minutes until edges are light golden; a toothpick inserted into center comes out clean.
- Serve chilled or at room temperature. Store in the fridge up to 4 days or freeze portions for up to 2 months.
How to Serve It
Serve scoops in small ramekins topped with extra chocolate chips and a sprinkle of flaky sea salt. Pair with cold milk, coffee, or a scoop of vanilla ice cream. Store leftovers in an airtight container in the fridge. Make-ahead: portion into tablespoon-sized balls and freeze for quick snacks. Great for picnic dessert spreads or lunchbox treats.
2. Peanut Butter Banana Cottage Cheese Cookie Dough
This one tastes like peanut butter and banana toast in cookie dough form. Cottage cheese smooths the texture while mashed banana adds natural sweetness and moisture.
You’ll get a creamy, nutty dough with soft banana bits and crunchy peanuts. It's perfect for breakfast-style snacking or a post-workout treat. If you like banana and PB, this will become a staple in your fridge.
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/2 cup creamy peanut butter
- 1 ripe banana, mashed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg (optional)
- 3/4 cup oat flour
- 2 tbsp chia seeds
- 1/4 cup chopped roasted peanuts
- Pinch fine sea salt
Instructions
- Drain 1 cup cottage cheese for 5–10 minutes to remove excess liquid.
- In a bowl, mash 1 ripe banana until smooth.
- Whisk mashed banana with 1/2 cup peanut butter, 2 tbsp maple syrup, and 1 tsp vanilla.
- Stir in drained cottage cheese until creamy.
- Add 3/4 cup oat flour, 2 tbsp chia seeds, 1/4 tsp cinnamon, and a pinch of salt. Mix until dough forms.
- Fold in 1/4 cup chopped peanuts.
- Chill 15–20 minutes to firm. Dough should feel soft but hold spoon shapes.
- Portion into balls and press lightly to flatten. Serve chilled or room temp.
- Store in fridge up to 3 days or freeze for up to 1 month.
How to Serve It
Spoon onto banana slices for mini bites or pair with Greek yogurt. Garnish with extra chopped peanuts and a light drizzle of honey. These make great snack jars — layer dough with sliced bananas and granola. Keep refrigerated and bring to room temp before serving for softer texture.
3. Oatmeal Raisin Cottage Cheese Cookie Dough
This oatmeal raisin version has all the comfort of the classic cookie. Cottage cheese gives a creamy lift, while cinnamon and molasses add depth. Expect a chewy, slightly tangy bite studded with plump raisins.
This is cozy and perfect for cool afternoons or tea time. Fans of traditional oatmeal cookies will love scooping this straight from the bowl.
Ingredients
- 1 cup cottage cheese, drained
- 1/3 cup melted unsalted butter, cooled
- 1/3 cup brown sugar, packed
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 3/4 cup oat flour
- 1/3 cup rolled oats
- 1/3 cup golden raisins
- Pinch fine sea salt
Instructions
- Drain 1 cup cottage cheese for 10 minutes using a fine sieve.
- In a medium bowl, whisk cooled 1/3 cup melted butter with 1/3 cup brown sugar and 1 tbsp molasses.
- Stir in drained cottage cheese and 1 tsp vanilla until smooth.
- Add 3/4 cup oat flour, 1/3 cup rolled oats, 1/2 tsp cinnamon, 1/4 tsp ginger, and a pinch of salt. Mix into a cohesive dough.
- Fold in 1/3 cup golden raisins.
- Chill dough 20–30 minutes for structure and flavor melding.
- Dough should be slightly firm to scoop. If too wet, add 1–2 tbsp oat flour.
- Optional bake: preheat oven to 350°F (175°C) and bake 10–12 minutes until edges are golden and a toothpick comes out clean.
- Cool on wire rack before storing. Refrigerate up to 4 days.
How to Serve It
Spoon dough into small jars topped with extra raisins and a dusting of cinnamon. Serve with tea or warm milk. For a twist, add chopped walnuts or a smear of cream cheese on graham crackers. Make-ahead: refrigerate dough balls and thaw briefly before serving.
4. Cottage Cheese Cookie Dough Snickerdoodle
This snickerdoodle-style cookie dough is all about cinnamon-sugar sweetness with a tangy cottage cheese base. Soft and pillowy texture with a bright, warm spice hit.
It’s perfect when you want something familiar but spoonable. Great for potlucks, brunch spreads, or cozy snack times. You’ll notice a buttery mouthfeel and gentle tang on the finish.
Ingredients
- 1 cup full-fat cottage cheese, drained
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 tbsp vanilla extract
- 1 1/4 cups all-purpose flour (heat-treated) or oat flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- Extra 2 tbsp sugar + 1 tsp cinnamon for rolling
Instructions
- If using all-purpose flour, heat-treat 1 1/4 cups: spread on a sheet and bake 5 minutes at 350°F (175°C). Cool completely.
- Drain 1 cup cottage cheese for 10 minutes and pat dry.
- Cream 1/2 cup softened butter with 1/2 cup granulated sugar and 1/3 cup brown sugar until light and fluffy.
- Mix in drained cottage cheese and 1 tbsp vanilla until well blended.
- Sift in heat-treated flour, 1 1/2 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt, and 2 tsp cinnamon. Stir into a thick dough.
- Combine 2 tbsp sugar and 1 tsp cinnamon in a shallow bowl.
- Chill dough 30 minutes so it firms and flavors settle.
- Scoop 1-tablespoon portions and roll in cinnamon sugar. Dough should hold its shape firmly.
- Store chilled up to 4 days or freeze for 2 months.
How to Serve It
Arrange on a serving board and dust with extra cinnamon sugar. Pair with chai tea or warm apple cider. Use spoonfuls as a topping for baked apples or warm oatmeal. Keep refrigerated; bring to room temperature for a softer bite.
5. Double Chocolate Cottage Cheese Cookie Dough
This is for serious chocolate lovers. Cocoa powder and dark chocolate meld with cottage cheese for a silky, fudgy dough. White chips add sweet pops.
It's dense, richly flavored, and utterly satisfying. Enjoy when you want a decadent, safe-to-eat raw treat that still feels a little indulgent.
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup creamy almond butter
- 1/3 cup cocoa powder, unsweetened
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 3/4 cup oat flour
- 1/3 cup mini dark chocolate chips
- 1/4 cup mini white chocolate chips
- 1 tbsp coconut oil, melted (optional for shine)
Instructions
- Drain 1 cup cottage cheese for 10 minutes and pat dry.
- In a bowl, blend 1/2 cup almond butter, 1/3 cup maple syrup, 1 tsp vanilla, and 1/4 tsp salt until smooth.
- Add drained cottage cheese and mix until silky.
- Stir in 1/3 cup cocoa powder, then fold in 3/4 cup oat flour until cohesive.
- Mix in 1/3 cup dark chips and 1/4 cup white chips. Add 1 tbsp melted coconut oil if you want a glossy finish.
- Chill 20–30 minutes until dough is scoopable and firm.
- For optional baking: preheat to 350°F (175°C) and bake small discs 8–10 minutes until set; a toothpick comes out with a few moist crumbs.
- Store in fridge up to 4 days or freeze balls for later.
How to Serve It
Serve scoops with a dusting of cocoa powder and extra chips. Pair with espresso or chilled milk. Use as a brownie-styled topping for ice cream or make sandwich cookies with soft biscuits. For a party, press into a lined pan to make a sliceable bar, chilled until firm.
6. Lemon Blueberry Cottage Cheese Cookie Dough
Bright lemon and juicy blueberries bring a fresh twist. Cottage cheese adds a creamy tang that enhances citrus notes without overpowering the berries.
This tastes spring-fresh and lightly sweet, perfect for brunch or as a light dessert. If you love fruity flavors, this is a refreshing raw cookie dough option.
Ingredients
- 1 cup cottage cheese, drained
- 1/3 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tbsp honey
- 1 tbsp lemon zest (from 1 large lemon)
- 2 tbsp lemon juice
- 3/4 cup oat flour
- 1/4 cup almond flour
- 1/2 cup fresh blueberries
- 1/4 tsp fine sea salt
Instructions
- Drain 1 cup cottage cheese for 10 minutes. Pat dry with paper towel.
- Cream 1/3 cup softened butter with 1/3 cup granulated sugar until pale.
- Mix in 1 cup drained cottage cheese, 2 tbsp honey, 1 tbsp lemon zest, and 2 tbsp lemon juice.
- Fold in 3/4 cup oat flour, 1/4 cup almond flour, and 1/4 tsp salt. Stir until combined.
- Gently fold 1/2 cup fresh blueberries to avoid crushing.
- Chill 20–30 minutes so dough firms. Dough should hold scoops with visible blueberries.
- Optional finish: roll into balls, roll in extra lemon zest, and chill again 10 minutes.
- Store refrigerated up to 3 days.
How to Serve It
Scoop into small glass bowls and top with a few fresh blueberries and a thin lemon slice. Pair with sparkling water or a light white tea. These are lovely in spring or as a bridal shower treat. Freeze portions for quick, bright snacks.
7. Cottage Cheese Cookie Dough Lemon Sugar
This lemon sugar cookie dough is simple, sweet, and zesty. Cottage cheese smooths the texture and lifts the flavors. It’s like eating a lemon cookie batter that’s safe to spoon.
The texture is tender, slightly sandy from sugar, and full of citrus brightness. Serve it at tea parties or as a light dessert that feels familiar and fresh.
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tbsp lemon zest
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour (heat-treated) or oat flour
- 1/4 tsp fine sea salt
- Optional: powdered sugar for dusting
Instructions
- Heat-treat 1 1/4 cups flour if using all-purpose: spread and bake 5 minutes at 350°F (175°C). Cool.
- Drain 1 cup cottage cheese and pat dry.
- Cream 1/2 cup softened butter with 2/3 cup sugar until fluffy.
- Mix in drained cottage cheese, 1 tbsp lemon zest, 1 1/2 tbsp lemon juice, and 1 tsp vanilla until smooth.
- Add flour and 1/4 tsp salt. Mix until dough comes together and is slightly sandy.
- Chill 30 minutes for flavor melding and firmer texture.
- Scoop or cut into small discs and dust with powdered sugar if desired. Dough should hold a neat edge.
- Keep refrigerated up to 4 days.
How to Serve It
Serve on petite plates with thin lemon slices and sprigs of mint. Pair with Earl Grey tea or a lemony mocktail. Great as a light dessert at spring gatherings. Make-ahead: shape into logs, roll in sugar, chill, and slice to serve.
8. Espresso Chocolate Chip Cottage Cheese Cookie Dough
If you crave coffee and chocolate together, this is for you. Instant espresso deepens the chocolate notes, while cottage cheese keeps the dough silky.
Expect an energizing, slightly bitter-sweet flavor with a fudgy texture and crunchy chips. Enjoy before a morning meeting or as an afternoon pick-me-up.
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 2 tbsp maple syrup
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 1/2 cup dark chocolate chips
- 1 tbsp cocoa powder
- Pinch sea salt
Instructions
- Drain 1 cup cottage cheese for 10 minutes.
- Cream 1/2 cup butter with 1/3 cup brown sugar until combined.
- Dissolve 1 tbsp espresso powder in 1 tsp hot water and add to the butter mix. Stir in 2 tbsp maple syrup and 1 tsp vanilla.
- Mix in drained cottage cheese until smooth.
- Add 3/4 cup oat flour, 1 tbsp cocoa powder, and a pinch of salt. Stir to form dough.
- Fold in 1/2 cup dark chocolate chips.
- Chill 20–30 minutes. Dough should be dense and scoopable.
- Store refrigerated for 3–4 days or freeze portions.
How to Serve It
Serve with a shot of espresso or cold brew. Top with a light dusting of cocoa and a few whole espresso beans for garnish. These make excellent energy-boosting treats before workouts. Keep chilled and bring to room temperature briefly for softer texture.
9. S’mores Cottage Cheese Cookie Dough
This s'mores-inspired dough combines graham crumbs, chocolate, and mini marshmallows. Cottage cheese gives it a rich, creamy middle, making every bite reminiscent of toasted campfire treats.
Sweet, toasty, and nostalgic. Perfect for summer nights, camping-themed parties, or when you crave that fire-roasted flavor without building a fire.
Ingredients
- 1 cup cottage cheese, drained
- 1/3 cup unsalted butter, softened
- 1/3 cup brown sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 3/4 cup graham cracker crumbs
- 1/4 cup oat flour
- 1/2 cup mini marshmallows
- 1/2 cup chopped milk chocolate or chocolate chips
- Pinch fine sea salt
Instructions
- Drain 1 cup cottage cheese for 10 minutes.
- Cream 1/3 cup butter with 1/3 cup brown sugar until light.
- Stir in drained cottage cheese, 2 tbsp honey, and 1 tsp vanilla until smooth.
- Add 3/4 cup graham cracker crumbs, 1/4 cup oat flour, and a pinch of salt; mix until cohesive.
- Fold in 1/2 cup mini marshmallows and 1/2 cup chocolate.
- Chill 20–30 minutes to firm and let crumbs soften. Dough should hold together and be slightly crumbly.
- For a toasted effect, quickly torch the top of small portions (use caution), or briefly broil marshmallow-topped servings until golden.
- Store refrigerated up to 3 days.
How to Serve It
Serve scoops on graham cracker squares with extra chocolate shavings. Pair with warm cider or milk. For parties, pipe dollops onto graham rounds and torch marshmallow tops for a dramatic finish. Best fresh; marshmallows may weep if stored too long.
10. Birthday Cake Sprinkle Cottage Cheese Cookie Dough
This joyful recipe tastes like cake batter but with cottage cheese for creaminess. Sprinkles add crunchy pops and a festive look.
It’s great for celebrations or when you want a dessert that feels fun. Kids and adults who love cake batter will reach for seconds.
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 cup all-purpose flour (heat-treated) or oat flour
- 1/4 tsp fine sea salt
- 1/3 cup rainbow sprinkles (jimmies, not nonpareils)
- 2 tbsp milk, if needed
- Optional: extra sprinkles for garnish
Instructions
- Heat-treat 1 cup flour if using all-purpose: spread and bake 5 minutes at 350°F (175°C). Cool.
- Drain 1 cup cottage cheese for 10 minutes and pat dry.
- Cream 1/2 cup softened butter with 2/3 cup powdered sugar until smooth.
- Mix in drained cottage cheese, 1 tsp vanilla, and 1/4 tsp almond extract (if using).
- Stir in heat-treated flour and 1/4 tsp salt until dough forms. Add 2 tbsp milk if too dry.
- Fold in 1/3 cup rainbow sprinkles.
- Chill 20–30 minutes. Dough should be soft but hold shape.
- Serve with extra sprinkles on top. Store in fridge up to 3 days.
How to Serve It
Spoon into tiny cups and top with whipped cream and extra sprinkles for a festive presentation. Pair with bubbly soda or milk. Make-ahead: freeze scoops and thaw briefly before serving. Great for birthdays or a colorful dessert board.
11. Almond Joy Cottage Cheese Cookie Dough
This Almond Joy–inspired dough mixes toasted coconut, almonds, and chocolate. Cottage cheese adds a silky base that balances coconut sweetness.
It’s nutty, sweet, and tropical. A great option when you want candy-bar flavor without baking. The texture is chewy with crunchy almond bites.
Ingredients
- 1 cup cottage cheese, drained
- 1/3 cup creamy almond butter
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut, toasted
- 1/2 cup chopped toasted almonds
- 3/4 cup oat flour
- 1/3 cup dark chocolate chips
- Pinch fine sea salt
- 1 tbsp coconut oil (optional)
Instructions
- Drain 1 cup cottage cheese for 10 minutes.
- Toast 1/2 cup shredded coconut in a dry skillet over medium heat until golden, about 3–4 minutes. Cool.
- In a bowl, mix 1/3 cup almond butter with 1/4 cup honey and 1 tsp vanilla.
- Stir in drained cottage cheese until smooth.
- Add 3/4 cup oat flour, toasted coconut, 1/2 cup chopped almonds, and a pinch of salt. Combine into dough.
- Fold in 1/3 cup dark chocolate chips and 1 tbsp coconut oil if desired.
- Chill 20–30 minutes to firm. Dough should be chunky and hold shape.
- Store refrigerated up to 4 days or freeze in portions.
How to Serve It
Press into a lined loaf pan to slice into bars or serve spooned into small bowls with extra toasted coconut and almond slivers. Pair with coconut milk or espresso. Great for tropical-themed gatherings or snack boxes.
12. Matcha White Chocolate Cottage Cheese Cookie Dough
This matcha dough is subtly grassy and sweet, balanced by creamy white chocolate. Cottage cheese keeps the texture smooth and brightens the green tea flavor.
It’s elegant and mildly sweet — perfect for afternoon tea or when you want a refined raw treat. Fans of matcha will love the soft umami notes.
Ingredients
- 1 cup cottage cheese, drained
- 1/3 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 1/2 tbsp ceremonial or culinary matcha powder
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 1/3 cup white chocolate chunks
- 1 tbsp lemon zest (optional, for brightness)
- Pinch fine sea salt
- 1 tsp milk, if needed
Instructions
- Drain 1 cup cottage cheese for 10 minutes.
- Cream 1/3 cup butter with 1/3 cup powdered sugar until smooth.
- Add 1 1/2 tbsp matcha powder and 1 tsp vanilla, mixing to incorporate.
- Stir in drained cottage cheese until creamy.
- Add 3/4 cup oat flour and a pinch of salt. Mix until dough forms. Add 1 tsp milk if too dry.
- Fold in 1/3 cup white chocolate chunks and 1 tbsp lemon zest if using.
- Chill 20 minutes to let matcha bloom and dough firm.
- Store in fridge up to 4 days or freeze portions.
How to Serve It
Spoon into minimalist bowls and garnish with a light dusting of matcha and a few white chocolate curls. Pair with green tea or jasmine tea. These look beautiful on a tea party spread or as an elegant after-dinner treat.
13. Raspberry Cheesecake Cottage Cheese Cookie Dough
This combines cheesecake tang with bright raspberries for a spoonable treat. Cottage cheese and a little cream cheese create a lush, slightly tangy base studded with fruit.
It’s creamy, fruity, and slightly tart. Ideal for dessert jars or a light summer snack. You’ll notice sweet-tart bursts and a smooth, slightly dense texture.
Ingredients
- 1 cup cottage cheese, drained
- 1/4 cup cream cheese, softened
- 1/3 cup powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 1/3 cup graham cracker crumbs
- 1/2 cup fresh raspberries, lightly mashed
- 1 tbsp lemon juice
- Pinch fine sea salt
Instructions
- Drain 1 cup cottage cheese for 10 minutes.
- In a bowl, beat 1/4 cup softened cream cheese with 1/3 cup powdered sugar until smooth.
- Add drained cottage cheese, 2 tbsp honey, 1 tsp vanilla, and 1 tbsp lemon juice. Mix until creamy.
- Stir in 3/4 cup oat flour and 1/3 cup graham cracker crumbs until dough forms.
- Gently fold in 1/2 cup lightly mashed raspberries, keeping some chunks.
- Chill 20–30 minutes to let dough set. Dough should be slightly pink and hold shape.
- For layered presentation, press into jars and top with extra graham crumbs and whole raspberries.
- Store refrigerated for 3 days.
How to Serve It
Layer dough in small jars with whipped cream and extra graham crumbs for parfait-style desserts. Garnish with whole raspberries and a mint sprig. Pair with sparkling water or a glass of chilled rosé. Make-ahead: assemble jars and refrigerate until party time.
You now have 13 viral cottage cheese cookie dough recipes to try — from classic chocolate chip to matcha, lemon, and s'mores. Each recipe is safe to eat raw and built for quick prep and big flavor. Save or pin your favorites so you can come back when cravings strike.
Which flavor are you trying first? Share a photo with friends or family, and tag someone who needs a spoonful. Enjoy experimenting and swapping mix-ins — these doughs are forgiving and perfect for small tweaks to suit your taste.