My high protein Cottage Cheese Cookie Dough Bark is a nutrient-dense way to satisfy your sweet tooth. You'll want a batch in the freezer at all times- it's that good!
Cottage cheese cookie dough went viral last summer and I'm still not over how good it is! I wanted to take my only unique spin on it for a meal prep dessert that's a bit higher in protein.
Since I'm all about freezer desserts like chunky monkey bark, this cookie dough bark is just that- you'll be able to keep a batch on hand at all times! It's like all the best parts of cookie dough ice cream, except you won't have to pick through the ice cream for the cookie dough bits.
And if you're grossed out by the cottage cheese curds, we're blending the cottage cheese so it's smooth and unidentifiable. All the protein and creaminess, without the texture!
Why This Recipe Is Dietitian Approved
- Balanced blood sugar. I love a sweet treat that won't send me on a sugar high (and consequent crash)! This cookie dough bark has healthy fats, protein and fibre that work together to keep your energy stable.
- No bake dessert. You can whip up this entire recipe in 10 minutes, without turning on the oven. Once it's in the freezer, you'll have treats for up to 3 months, although I guarantee it will be devoured by then.
- Simple ingredients. There's nothing crazy in this recipe, just wholesome ingredients you likely have on hand in your fridge and pantry.
Ingredients
Cottage cheese. For our creamy, high protein base! Similar to my cottage cheese ice cream recipe, the higher the fat percentage, the less icy your bark will be. I personally use 2% cottage cheese.
Oat flour. This adds fibre and thickens everything to a cookie dough texture. You can either buy pre-made oat flour or make your own at home by adding 1 cup + 2 tablespoon of whole oats to a blender or food processor and blending for about 5 minutes.
Protein powder. I use vanilla protein powder for added protein and flavour. I always recommend using a protein powder without added sugar or artificial sweeteners. My personal favourites are the Orgain simple brand or Nuzest.
Maple syrup. For a touch of natural sweetness. I recommend using 100% pure maple syrup (from Canada) for the best flavour. If you don't have any, honey will work too.
Peanut butter. This adds some healthy fats that prevent an icy texture in the cookie dough. Look for a peanut butter that only contains 1 or 2 ingredients: peanuts (and salt)!
Vanilla extract. I recommend using natural vanilla extract of the best flavour, although artifical will work in a pinch.
Chocolate chips. Any chocolate of choice will work! Milk, dark, or even semi-sweet.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
In a high powered blender or food processor combine cottage cheese, peanut butter, maple syrup and vanilla extract. Blend until smooth.
To a large mixing bowl, add blended cottage cheese, oat flour and protein powder. Mix until fully combined. Add chocolate chips and stir.
Line a baking tray or cookie sheet with parchment paper. Evenly spread your cottage cheese cookie dough over the parchment paper. Tip: as the dough will be sticky, I recommend running a silicone spatula under warm water before using it to smooth out the dough.
To melt your chocolate, add chocolate chips and coconut oil to a microwave safe bowl. Microwave in increments of 30 seconds, stirring between until chocolate is fully melted. This usually takes a total of 1 minute 30 seconds.
Drizzle chocolate over the cookie dough and spread into an even layer until fully coating the dough. Place in the freezer for at least 2 hours (preferably overnight) to harden.
Once the bark is hard, break into your desired sized pieces (this usually makes 16 pieces for me) and store in an airtight container in the freezer.
Substitutions and Variations
To make gluten-free: Use certified gluten-free oats or oat flour. You can also swap the oat flour for almond flour.
To make dairy-free/vegan: Unfortunately I have not found a cottage cheese swap that is dairy-free, so there is no vegan version of this recipe. My caramel apple date bark is a similar recipe that can easily be made vegan!
To make nut-free: Swap the peanut butter for any seed butter or coconut oil.
This is a base cookie dough recipe, so go crazy with the mix-ins! Here are some suggestions inspired by my favorite cookie flavors:
- Snickerdoodle: add 1 teaspoon of cinnamon
- 'Everything but the kitchen sink': add crushed pretzels, and pieces of crushed cookies
- Double chocolate: use chocolate protein powder and substitute 1 tablespoon of oat flour with cocoa powder
Equipment
Storage
This cookie dough bark is best stored in the freezer. I recommend storing in an airtight container in the freezer for up to 3 months.
Top Tip
For thicker cookie dough bark, you can spread your dough into an even layer within a 9 inch square baking pan.
This dough will be quite sticky so I highly recommend using parchment paper or a silicone baking mat to avoid the bark sticking to the tray. Along the same lines, using a silicone spatula and running it under warm water is also helpful in preventing stick.
Frequently Asked Questions
Yes! If you are using smooth cottage cheese you can actually skip the blending part and just mix everything directly in a mixing bowl.
I personally will say no to this question. Although it may not taste EXACTLY like cookie dough, I think it tastes pretty close! When blended with the additional ingredients, the other flavours take over, and the cottage cheese will just act as a smooth base.
YES! If you aren't feeling like turning your cookie dough into bark, you can easily eat the dough directly out of the mixing bowl, roll it into little bite-sized balls, or even eat it as a dips with your favourite fruit!
You can however I find Greek yogurt does tend to have a bit more of a better flavour. If you decide to use Greek yogurt I recommend adding a bit more maple syrup! You can also try one of my Greek yogurt bark recipes!
More Healthy Dessert Recipes
No day is finished without a sweet treat!
- No Bake Cookie Dough Bites
- Caramel Apple Chocolate Date Bark
- Chocolate Dipped Strawberry Yogurt Pretzel Bites
- Cheesecake Frozen Yogurt Bark
See you in the kitchen!
I love seeing my recipes in action! If you decide to make this cottage cheese cookie dough bark, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Cottage Cheese Cookie Dough Bark
Ingredients
- 1 cup 2% cottage cheese
- 2 tablespoon natural peanut butter
- 1 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 1 cup oat flour see notes below for substitution
- ¼ cup vanilla protein powder see notes below for substitution
- ⅓ cup chocolate chips
For chocolate layer:
- 1 cup chocolate chips
- 2 teaspoon coconut oil
Instructions
- In a high powered blender or food processor combine cottage cheese, peanut butter, maple syrup and vanilla extract. Blend until smooth.
- To a large mixing bowl, add blended cottage cheese, oat flour and protein powder. Mix until fully combined. Add chocolate chips and stir.
- Line a baking tray or cookie sheet with parchment paper. Evenly spread your cottage cheese cookie dough over the parchment paper. Tip: as the dough will be sticky, I recommend running a silicone spatula under warm water before using it to smooth out the dough.
- To melt your chocolate, add chocolate chips and coconut oil to a microwave safe bowl. Microwave in increments of 30 seconds, stirring between until chocolate is fully melted. This usually takes a total of 1 minute 30 seconds.
- Drizzle chocolate over the cookie dough and spread into an even layer until fully coating the dough. Place in the freezer for at least 2 hours (preferably overnight) to harden.
- Once the bark is hard, break into your desired sized pieces (this usually makes 16 pieces for me) and store in an airtight container in the freezer.
Kylie says
Texture is spot on. I'm obsessed with everything you make!