These cottage cheese cookie balls don’t require any baking. They need just 4 ingredients and don’t need any wheat flour, eggs, refined sugar, butter or oil. The cookie balls store well and can easily be customized.
Cottage Cheese Cookie Balls on a serving plate

These cottage cheese cookie balls are soft, creamy and taste like cookie dough. They can be customized with different mix-ins and different types of chocolate coating.

Ingredients

  • Cottage cheese
  • Almond flour
  • Maple syrup
  • Dark chocolate chips

Cottage cheese: This recipe works best with a high protein 4% cottage cheese. Low fat and lower protein cottage cheese will be more watery, making the dough too wet.

Almond flour: Make sure to use superfine almond flour and not almond meal or regular almond flour. Superfine almond flour mimics the texture of regular wheat flour better.

Maple syrup: A little maple syrup is used to sweeten the cookie dough and help it bind together. It should also work with honey.

Dark chocolate chips: The cookie balls are coated in melted dark chocolate. If you need these to be refined sugar free, make sure to use a brand of dark chocolate that doesn’t contain refined sugar. There are quite a few options, including dark chocolate sweetened with sugar alternatives or dark chocolate sweetened with unrefined sugars like date sugar, maple sugar or coconut sugar. I also added mini dark chocolate chips to the cookie dough, to make them taste and look a little more like cookies, but it is optional. You can also coat the cookie balls in white, milk or semisweet chocolate if you prefer a sweeter chocolate.

How to Make No Bake Cottage Cheese Cookie Balls

  • The cottage cheese and maple syrup are blended until smooth. The almond flour is mixed in until a thick dough forms. If adding mini chocolate chips or any other mix-ins, stir them in at this time.
  • Place the dough into the fridge for about 30 minutes. This gives time for the almond flour to absorb more of the cottage cheese and should result in a slightly firmer dough that you can scoop and roll easily.
  • Melt the dark chocolate until smooth.
  • Use a 1 or 1.5 tbsp cookie scoop to scoop the dough. Roll the dough portions into smooth balls. Steps to shape dough into balls
  • Coat the balls in melted chocolate. You can also decorate the balls with chocolate drizzles or other garnishes. Mine are decorated with chocolate drizzles and a little bit of almond flour and mini chocolate chips. Allow the chocolate coating to set before serving.

Texture

The inside of these balls have a soft, creamy texture, similar to unbaked cookie dough. They are lightly sweetened since they are meant to be covered in chocolate. You can add chocolate chips in the dough for more sweetness.
A Cottage Cheese Cookie Ball cut in half with chocolate chips in the middle

Expert Tips

  • If you prefer smaller cookie balls, use a 1 tablespoon cookie scoop. If you prefer larger cookie balls, use a 1.5 tablespoon cookie scoop.
  • The amount of almond flour needed will vary depending on how much moisture is in the cottage cheese. You may need to add more almond flour if your dough is too wet to work with.
  • The mini chocolate chips are optional, but I think it does make them look more like cookie balls.

Cottage Cheese Cookie Balls with a chocolate drizzle and chocolate chips on top

More No Bake Ball Recipes

5 from 1 vote

4 Ingredient No Bake Cottage Cheese Cookie Balls

These 4-Ingredient Cottage Cheese Cookie Balls are a fun, no-bake treat that tastes like sneaking spoonfuls of cookie dough. The dough comes together in minutes, chills to the perfect soft-and-fudgy texture. Keep a batch in the fridge for an easy snack or sweet bite anytime.
Servings: 15 balls
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
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Ingredients

  • 1/2 cup (120g) 4% high protein cottage cheese, see note before starting
  • 2 tbsp (1fl oz/30ml) maple syrup
  • 1 cup + 2 tbsp (110g) superfine blanched almond flour, or more as needed
  • 2 cups (316g) dark chocolate chips, see note before starting

Instructions
 

  • Add the cottage cheese and maple syrup to a small blender and blend until completely smooth, stopping to scrape down the sides as needed so no curds remain.
  • Transfer the mixture to a mixing bowl and add the almond flour. Stir until a soft dough forms and no dry spots remain. The dough will be slightly sticky. If the dough seems to wet, add more almond flour, 1 tablespoon at a time, until you have a soft workable dough. If adding any mix-ins like mini chocolate chips, stir them in now. I added two heaping tablespoons of mini chocolate chips.
  • Refrigerate the dough for 30 minutes to allow the mixture to firm up.
  • Line a small baking sheet with parchment paper. When the dough is ready, use a 1 tbsp cookie scoop to scoop the dough. If you prefer bigger cookie balls, you can use a 1.5 tbsp cookie scoop. Roll each dough portion between your palms to form a smooth ball. Place the balls onto your lined baking sheet.
  • Place the dark chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each with a silicone spatula, until melted and smooth. (Alternatively, melt the chocolate on the stove using the double boiler method.) If your chocolate is too thick, stir in melted coconut oil, 1 tsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily. Depending on the brand of chocolate used, you may not need to add any oil.
  • Using your preferred dipping tool, dip and coat each ball into the melted chocolate, letting the excess chocolate drip off. Place the coated balls back on the parchment-lined baking sheet. If desired you can garnish with chocolate drizzles or other decorations. Mine have chocolate drizzles, mini chocolate chips and some almond flour mixed with maple syrup.
  • You can let the chocolate set at room temperature or in the fridge. Store leftover balls in an airtight container in the fridge. They should be able to be stored for a few days in the fridge.

Notes

  • I don't recommend freezing the balls because they become too firm to eat. 
  • Dark chocolate note: If you need these balls to be refined sugar free, make sure to choose a chocolate that is refined sugar free. I like using Hu dark chocolate chips.* 
  • Cottage cheese note: This recipe works best with a 4% high protein cottage cheese (around 14 grams of protein per 1/2 cup serving size). Low fat or low protein cottage cheese will be more watery and you'll need a lot more almond flour to make the dough workable. I used Nancy's cottage cheese.* 
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition does not include optional mini chocolate chips and assumes 1 cup of dark chocolate for the coating because not all of the chocolate ends up on the coated balls.
Serving: 1ball, Calories: 109kcal, Carbohydrates: 9g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Sodium: 26mg, Fiber: 1g, Sugar: 6g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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