25g High Protein Cookie Dough That Tastes Like Heaven

Question 1

Can I freeze high protein cookie dough?

Accepted Answer

Absolutely! Scoop it into portions first—I use a tablespoon for bite-sized treats—then freeze on parchment paper. Once solid, toss them in a baggie (no sticking!). They’ll keep for 1 month, thawing in minutes when cravings strike. Smart move for meal planning weeks!

Question 2

Wait…is this safe to eat raw?

Accepted Answer

100% yes, because there’s no eggs (no salmonella scares here!). The cottage cheese is pasteurized, and everything else? Totally edible straight from the bowl. That’s the beauty of healthy cookie dough—no baking required for guilt-free spoonfuls!

Question 3

What’s the best protein powder for this recipe?

Accepted Answer

Whey protein blends silkiest (vanilla or chocolate), but plant-based options like pea protein work too—just add an extra splash of milk if needed. Avoid "baking" proteins with gums; they make dough gluey. My secret? Collagen peptides for extra gut benefits without altering flavor.

Question 4

How do I make this keto-friendly?

Accepted Answer

Easy swaps! Use sugar-free chocolate chips (Lily’s is my go-to) and monk fruit syrup instead of honey. Stick to low-carb protein powders—casein or egg white protein keeps carbs under 5g per serving. Suddenly, your macro friendly snack fits any diet!

Question 5

Why does my dough turn out dry sometimes?

Accepted Answer

Two culprits: over-measuring protein powder (spoon it lightly!) or not blending cottage cheese enough. Fix it with a teaspoon of almond milk—add slowly until the texture’s perfect. Remember, chilled dough firms up nicely, so don’t panic if it seems soft before refrigeration!

High Protein Cookie Dough

Ingredients

Instructions

Notes

Nutrition