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.
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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