Cottage Cheese Cookie Dough (Printable Version)

A creamy high-protein treat featuring Greek yogurt, cottage cheese, and chocolate chips for a sweet, frozen snack.

# Ingredient List:

→ Dairy

01 - 1 cup Greek yogurt, plain, 2% or whole milk
02 - 1/2 cup cottage cheese, smooth or blended

→ Sweeteners and Flavor

03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
05 - Pinch of salt

→ Cookie Dough Mix-ins

06 - 1/4 cup almond flour
07 - 1/3 cup mini chocolate chips, plus extra for topping

→ Optional Toppings

08 - 1 tablespoon chopped nuts, walnuts or pecans
09 - 1 tablespoon mini chocolate chips

# How to Make:

01 - Line a baking sheet or tray with parchment paper.
02 - In a medium mixing bowl, combine Greek yogurt, cottage cheese, maple syrup or honey, vanilla extract, and salt. Mix until smooth.
03 - Stir in almond flour until fully incorporated into the dairy mixture.
04 - Fold in 1/3 cup mini chocolate chips until evenly distributed.
05 - Spread the mixture evenly onto the prepared baking sheet to approximately 1/2-inch thickness.
06 - Sprinkle additional chocolate chips and chopped nuts on top, pressing them lightly into the surface.
07 - Freeze for at least 2 hours, or until completely firm.
08 - Break or cut bark into pieces and store in an airtight container in the freezer until ready to serve.

# Expert Suggestions:

01 -
  • No baking required — just mix, spread, and freeze for a completely hands-off dessert.
  • High in protein — Greek yogurt and cottage cheese together deliver 7 grams of protein per serving.
  • Cookie dough flavor without the raw egg — almond flour and mini chocolate chips recreate that classic taste safely.
  • Easy to customize — swap almond flour for oat flour, or use dairy-free alternatives for a vegan version.
  • Meal-prep friendly — make a batch and keep it in the freezer for a ready-to-grab snack all week long.
02 -
  • Blend the cottage cheese before mixing for the smoothest, creamiest base with no lumps.
  • Use mini chocolate chips rather than regular-sized ones so every bite gets an even distribution of chocolate.
  • Press toppings gently into the surface so they adhere and don't fall off when you break the bark into pieces.
  • Freeze until completely firm — at least 2 hours — before breaking or cutting, otherwise the bark will crumble unevenly.
  • Store in the freezer in an airtight container and serve straight from frozen for the best texture.
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