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Protein Cookie Dough Bites

desserts recipes Sep 01, 2023
Edible cookie dough bites that are high in protein, low in calories, and perfect for mixing into your Ninja Creami recipes or adding to yogurt bowls, smoothies, or protein shakes!

Edible Protein Cookie Dough Bites

I've made a few different cookie dough recipes in the past (I even have one in my book that is actually really popular), but these cookie dough bites are for sure my favorite so far!

Make sure to check out the pictures below the recipe for more clarity on the instruction steps.


  • 3/4 cup (165 grams) 2% cottage cheese
  • 3/4 cup (60 grams) oat flour (rolled oats ground into a flour consistency - I used a coffee grinder)
  • 2 tbsp (30 mL) sugar-free maple syrup (or regular maple syrup)
  • 20 grams granulated sugar substitute (I used Lakanto Brown Sugar)
  • 1/2 teaspoon salt (Redmond Real Salt always!)
  • 1 scoop (~30g) vanilla protein powder (Active Stacks or 1st Phorm are my go-to's)
  • 30 grams (or more if you like) mini chocolate chips or small chocolate chunks


  1. In a food processor or blender, add the cottage cheese and blend until smooth. Scrape down the sides and then add the oat flour, maple syrup, sweetener, and salt, blending until combined.
  2. Transfer the cottage cheese mixture to a medium-sized bowl. Mix in the protein powder until well combined and then fold in the chocolate chips.
  3. Add the mixture to a small ziplock bag (I use a mug or bowl to hold the bag in place for easy transferring) and put it in the refrigerator to firm up for 1-2 hours.
  4. Lay a silicone mat or piece of parchment paper on a board or plate (something that fits horizontally in your freezer). Snip a small corner of the ziplock bag with a scissor and pipe dollops of the cookie dough mixture onto the silicone mat or parchment paper (you may have to do this in two batches).
  5. Pop in the freezer and let sit for at least 5 hours or overnight.
  6. Once the cookie dough bites are set, transfer them to a storage bag or container. This is the step when I weigh the final amount to log it as a recipe in my food tracking app (see pictures below).
  7. Store the cookie dough bites in the freezer and try not to eat them all at once!


  • You can substitute the oat flour for about 1/4 cup of almond flour (~30 grams).
  • You can substitute 2 tablespoons of regular or nut milk for the maple syrup, but you may have to add a tad more sweetener as well.
  • This isn't an exact science so feel free to experiment with the different ingredient amounts and protein powder types/flavors that you use. 
  • It seems like a lot of steps, but it's actually pretty easy and you can double or triple the batch so you have protein cookie dough bites on hand for months!

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