I love that these brownies feel like dessert but deliver serious nutrition. The base is naturally sweetened with dates and boosted with chocolate protein powder, while the cookie dough topping brings in cottage cheese for a creamy texture and extra protein. There’s no baking, just blend, press, freeze, and enjoy. Plus, they’re gluten-free, rich in healthy fats, and easy to customize.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ For the Brownie Base 8 Medjool dates, pitted (soaked if not soft) 1/2 cup almond flour 4 tbsp chocolate protein powder 2 tbsp cocoa powder 2 tbsp pure maple syrup 1 tsp vanilla extract
→ For the Cookie Dough Layer 1 cup cottage cheese (4% or 2% milk fat) 1/2 cup vanilla protein powder 1 1/4 cups almond flour 2 tbsp pure maple syrup 2 tbsp cashew butter 1 tsp vanilla extract 1/3 cup mini semi-sweet chocolate chips
Directions
I start by pulsing the pitted Medjool dates in a food processor for about 30 seconds until they’re broken down. If the dates are dry, I soak them in hot water for 5 minutes and pat them dry first.
I add the almond flour, chocolate protein powder, cocoa powder, maple syrup, and vanilla to the food processor and blend for 45–60 seconds until the mixture forms a sticky dough.
I line a 9×5 loaf pan with parchment paper and press the brownie base firmly and evenly into the bottom. Then I freeze it while I prep the cookie dough layer.
After rinsing the food processor, I blend the cottage cheese, vanilla protein powder, almond flour, maple syrup, cashew butter, and vanilla extract for 60–90 seconds until completely smooth and thick, scraping the sides as needed.
I fold in the mini chocolate chips by hand, then spread the cookie dough layer evenly over the brownie base. I spray my spatula with nonstick spray to help smooth the top flat.
I freeze the whole pan for at least 1 hour until firm. Then I lift it out using the parchment, slice into 8 squares with a sharp knife, and wipe the blade between cuts for clean edges.
Servings and timing
This recipe makes 8 brownie bars. Preparation Time: 15 minutes (20 if soaking dates) Freezing Time: 1 hour Total Time: 1 hour 15 minutes
Variations
When I don’t have protein powder, I replace it in the cookie dough layer with 1.5 cups almond flour and 1/4 cup oat flour.
I’ve made the brownie base with extra cocoa powder instead of protein powder—it turns out slightly richer.
For a nut-free version, I use sunflower seed butter and oat flour instead of almond flour.
I sometimes fold crushed nuts or cacao nibs into the brownie base for added texture.
If I want extra indulgence, I drizzle melted dark chocolate over the top after freezing.
Storage/Reheating
I store these bars in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them for up to 3 months. I usually eat them straight from the freezer for a firm, fudgy texture, or let them sit at room temperature for 5–10 minutes for a softer bite. I don’t reheat them—they’re meant to be enjoyed chilled or slightly thawed.
FAQs
Can I use a different nut butter instead of cashew butter?
Yes, I’ve used almond butter and peanut butter—they both work well and slightly change the flavor profile.
What if I don’t have a food processor?
A high-powered blender works in a pinch, especially for the cottage cheese layer. For the base, I mash the dates by hand (or chop finely) and mix everything in a bowl.
Can I make this dairy-free?
Yes, I use a dairy-free cottage cheese alternative or blend silken tofu as a swap. The texture stays creamy, and the flavor is still great.
Can I use different protein powders?
Definitely. I use either whey or plant-based protein powder—just be sure to taste the mix and adjust the maple syrup if needed, as some powders are sweeter than others.
Are these good for meal prep?
Yes, I love making a batch and storing them in the freezer for easy snacks throughout the week. They hold up well and don’t get soggy.
Conclusion
These Protein Cookie Dough Brownies are one of my favorite no-bake treats—rich, satisfying, and secretly packed with good stuff. They’re easy to make, freezer-friendly, and feel like a cheat meal while delivering balanced nutrition. Whether I’m craving something sweet post-workout or just want a guilt-free dessert, this recipe always comes through.
A rich, fudgy no-bake brownie base topped with creamy, high-protein cookie dough made with cottage cheese. These layered brownies are gluten-free, refined sugar-free, and packed with flavor.
Author:Emma
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:1 hour 15 minutes
Yield:8 portions
Category:Dessert, Snack
Method:No-Bake
Cuisine:American
Diet:Gluten Free
Ingredients
→ Brownie Base:
8 Medjool dates, pitted (soak 5 min in hot water if not soft)
½ cup almond flour
4 tbsp chocolate protein powder
2 tbsp cocoa powder
2 tbsp pure maple syrup
1 tsp vanilla extract
→ Cookie Dough Layer:
1 cup cottage cheese (4% or 2% milk fat)
½ cup vanilla protein powder
1¼ cups almond flour
2 tbsp pure maple syrup
2 tbsp cashew butter
1 tsp vanilla extract
⅓ cup mini semi-sweet chocolate chips
Instructions
Make the Brownie Base:
Add dates to a food processor and pulse until broken into small pieces (about 30 seconds).
Add almond flour, protein powder, cocoa powder, maple syrup, and vanilla. Process for 45–60 seconds until sticky dough forms.
Line a 9×5 loaf pan with parchment. Press brownie base evenly into the bottom and freeze while making the next layer.
Make the Cookie Dough Layer:
Rinse processor. Add cottage cheese, protein powder, almond flour, maple syrup, cashew butter, and vanilla. Blend 60–90 seconds until smooth and thick.
Fold in chocolate chips with a spatula.
Assemble:
Remove pan from freezer. Spread cookie dough over brownie layer. Smooth the top with a spatula sprayed with nonstick spray.
Freeze at least 1 hour until firm.
Slice & Serve:
Use parchment to lift out. Slice into 8 squares with a sharp knife (wipe between cuts for clean edges).
Serve directly from freezer for fudgy texture or rest at room temp 5–10 minutes for softer texture.
Notes
Substitute chocolate protein powder with extra cocoa powder if needed.
For a no-protein powder cookie dough, use 1½ cups almond flour + ¼ cup oat flour instead.
Oat flour can replace almond flour but is drier—reduce slightly if subbing.
Prep may take 20 minutes if dates need soaking.
Store refrigerated for 5 days or freeze for up to 3 months.
