Can't get enough of cottage cheese desserts? These Cottage Cheese Chocolate Chip Cookies will be your new favorite treat! With around 11 grams of protein per cookie, they're the perfect treat anytime you need a boost of protein in your day & are the perfect way to satisfy your sweet tooth with a healthy snack.
These cottage cheese cookies are super pillowy soft fresh out of the oven. I actually prefer to enjoy them at room temperature the next day because they have a perfectly soft chewy texture making them perfect for meal prep. Either way, if you love a soft chewy cookie you will love these cookies! They taste similar to traditional chocolate chip cookies without all the refined sugar and with an extra protein boost!
If you're looking for more recipes for high protein cookies, you'll want to try these Protein Monster Cookies, Chocolate Turtle, Banana Bread, Oatmeal Chocolate Chip, Chunky Monkey, Snickerdoodle or Double Chocolate Chip Cookies!
If you love cottage cheese recipes then you will love this Chocolate Mousse, Chocolate Peanut Butter Cottage Cheese Ice Cream, Cottage Cheese Brownies or this Cottage Cheese Cookie Dough Recipe.
Why You'll Love This Recipe
- It's healthy. Made with high protein ingredients, these cookies have less carbs and less sugar than traditional cookies making them the perfect sweet treat.
- It's easy. Using only six ingredients you likely already have on hand, a blender & just one bowl, baking cookies doesn't get much easier than this!
- It is a great way to use up extra cottage cheese. If you have leftover cottage cheese hanging around and want a fun new way to enjoy it, try baking cookies!
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Cottage Cheese Chocolate Chip Cookie Ingredients & Tested Substitutions
- Cottage Cheese. My personal choice is typically non-fat cottage cheese, but full-fat cottage cheese will work just as well. I love good culture cottage cheese but any brand will do.
- Almond Flour. I use Bob's Red Mill almond flour, but any brand of almond flour will do. I do not recommend substituting the flour.
- Maple Syrup. Opt for pure maple syrup rather than using pancake syrup to keep this recipe refined sugar free. You can feel free to omit this and use your favorite liquid sweetener of choice instead if you're looking for a low carb option.
- Protein Powder. I used plant based vanilla protein powder but you may use unflavored or mix things up and use chocolate! I find that a plant-based protein powder or whey protein powder work best here as they are thick & create a better texture that is more akin to traditional cookie dough.
- Dark Chocolate Chips. I love Hu Kitchen for refined sugar free options, but your favorite dark chocolate chips will be perfect!
- Vanilla Extract. Opt for the best quality you can find. Vanilla bean paste also works great.
- Sea Salt. The perfect cookie is always topped with a sprinkle of sea salt!
Expert Tips & Tricks
- Be sure to blend the cottage cheese first. To get the best texture you'll want to make sure that you blend the cottage cheese well so there are no clumps or thick curds.
- Double the recipe for easy meal prep dessert.
- If your cookie dough isn't quite thick enough, add more almond flour or protein powder until it reaches your desired texture.
- Replace the chocolate chips with white chocolate chips if you're not much of a chocolate fan.
- Enjoy the dough as it! This is edible cookie dough, so instead of baking it you can enjoy it as is!
Cottage Cheese Chocolate Chip Cookies Step by Step Instructions
1.Pre-heat oven. Preheat the oven to 350 degrees fahrenheit & prepare a baking sheet by lining it with parchment paper.
2. Mix the wet ingredients. In the bowl of a small food processor or blender add cottage cheese, maple syrup & vanilla extract and blend until smooth.
3. Add the dry ingredients. Using a silicone spatula or large spoon, transfer the batter into a large mixing bowl. Add almond flour, protein powder & a pinch of sea salt if desired and mix until well combined. If the batter is a bit runny, you can fix this by adding additional almond flour and/or protein powder.
4. Add chocolate chips. Fold in the chocolate chips using the same spatula or spoon.
5. Scoop cookies. Using a cookie scoop, scoop the dough into 6 cookie dough balls. Place cottage cheese cookie dough on a prepared baking sheet lined with parchment paper. Gently press each cookie dough ball down with your hand to flatten them into cookie shapes as these cookies will not spread while baking like regular cookies would.
6. Bake. Bake the cookies for 12-14 minutes until the tops are golden brown. The cookies will be very soft to the touch, it's best to allow them to come to room temperature before enjoying.
How to store cottage cheese cookies
Store the cookies in an airtight container in the fridge. They will stay fresh for up to 5 days making these cookies a great recipe for your weekly meal prep.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Cottage Cheese Chocolate Chip Cookies Gluten Free
Equipment
- Blender or Food Processor
- Mixing Bowl
- Parchment Paper
- Cookie Scoop
Ingredients
- ¾ cup cottage cheese
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1 cup almond flour
- 1 scoop vanilla protein powder
- dark chocolate chips measure with your heart!
- 1 pinch sea salt optional
Instructions
- Pre-heat oven. Preheat the oven to 350 degrees fahrenheit & prepare a baking sheet by lining it with parchment paper.
- Mix the wet ingredients. In the bowl of a small food processor or blender add cottage cheese, maple syrup & vanilla extract and blend until smooth.
- Add the dry ingredients. Using a silicone spatula or large spoon, transfer the batter into a large mixing bowl. Add almond flour, protein powder & a pinch of sea salt if desired and mix until well combined. If the batter is a bit runny, you can fix this by adding additional almond flour and/or protein powder.
- Add chocolate chips. Fold in the chocolate chips using the same spatula or spoon.
- Scoop cookies. Using a cookie scoop, scoop the dough into 6 cookie dough balls. Place cottage cheese cookie dough on a prepared baking sheet lined with parchment paper. Gently press each cookie dough ball down with your hand to flatten them into cookie shapes as these cookies will not spread while baking like regular cookies would.
- Bake. Bake the cookies for 12-14 minutes until the tops are golden brown. The cookies will be very soft to the touch, it's best to allow them to come to room temperature before enjoying.
Notes
-
- Be sure to blend the cottage cheese first. To get the best texture you'll want to make sure that you blend the cottage cheese well so there are no clumps or thick curds.
-
- Double the recipe for easy meal prep dessert.
-
- If your cookie dough isn't quite thick enough, add more almond flour or protein powder until it reaches your desired texture.
-
- Replace the chocolate chips with white chocolate chips if you're not much of a chocolate fan.
-
- Enjoy the dough as it! This is edible cookie dough, so instead of baking it you can enjoy it as is!
- Store the cookies in an airtight container in the fridge. They will stay fresh for up to 5 days making these cookies a great recipe for your weekly meal prep.
- Calories: ~189 kcal
- Protein: ~10.7g
- Carbs: ~12.7g (Net Carbs: ~10.7g)
- Fat: ~11.8g
Emily says
These are great! I was a little skeptical when I saw they were cottage cheese based, but I love them. Also love how quick the recipe is and that it uses common household ingredients.
I used a whey-casein blend because that's all I had and texture wise they ended up a little cakey, which I fully expected and didn't mind because they tasted great. I used 1% fat cottage cheese as well but I'll have to try fat free next time for even better macros.
Thanks again for the new addition to my sweet treat rotation!!
prettydeliciouslife says
Hi Emily! Yay I'm so glad you enjoyed them! I have to admit, this recipe was a reader request and at first I did not expect for them to be good either but I loved how they turned out. So so glad you found a new fave!