Comments on: Protein Cottage Cheese Cookie Dough Bites

By: Kristen

Kristen — Sun, 20 Jul 2025 16:27:16 +0000

In reply to Susan. Thanks for the tip. Same here was too soft. Also, I used low fat cottage cheese. Maybe full fat makes a difference? Who knows. Will keep trying variations.

By: Davida Lederle

Davida Lederle — Sun, 20 Jul 2025 11:24:47 +0000

In reply to Trish. hmm I'm sorry to hear you're having trouble with these! I have made them with pea-based protein (Ritual) and Clean Simple Eats. I have also made them with collagen (vital proteins vanilla) and they always turn out. I will say they're not super firm in consistency but do harden somewhat in the fridge. I don't strain the cottage cheese first. I typically use either the whole foods 360 brand or Good Culture brand. Neither tends to be all that liquidy though. The only issue I could imagine is if your cottage cheese is very liquidy but even still I've made these with yogurt and they still turn out. Wish I could help you solve the issue!

By: Trish

Trish — Sat, 19 Jul 2025 21:12:11 +0000

Following the recipe exactly and using Naked Vanilla Whey Protein powder, I have to add a pretty significant amount of additional almond flour and protein powder to make these into a rollable consistency instead of a paste. I have to use 1 cup of protein powder and 2.5 cups of almond flour (same type, Bob’s Red Mill Blanched). Looking at the pictures, I can’t see how these ratios would work – are you straining the cottage cheese first to remove the liquid? Is the tbsp measure for maple syrup supposed to be tsp? What kind of protein powder is used for the example shown? I have made these twice and I want to love them, but the recipe does not seem to work as written. Thoughts?

By: Susan

Susan — Thu, 26 Jun 2025 15:33:40 +0000

I made this recipe and love it. It’s a perfect snack to grab on the way to the gym.
For some reason I had to add an extra 1/2 cup of almond flour because mine were
very soft. Then I rolled them in shredded coconut.