Cottage Cheese Cookies

If you are looking for a healthy, high protein dessert make Cottage Cheese Cookies. These Cottage Cheese Cookies are soft, moist, and slightly tangy with a delicate texture you won’t find in typical cookie recipes. This dessert recipe makes it a smart choice for a satisfying snack or healthier dessert. You may also love that they are even gluten-free.

Give these high protein cookies try, they’re a hit with both adults and kids. If you love cottage cheese recipes, we have even made Cottage Potatoes, Cottage Cheese Pancakes, Cottage Cheese Flatbread, Cottage Cheese Cake and Starbucks Egg Bites Recipe.

What does Cottage Cheese do in Baking?

Adding cottage cheese ingredient has become viral because of the added moisture, tenderness and protein it adds to many recipes. It is the perfect substitute for butter and cream cheese for a lighter and protein-rich recipe.

Ingredients

• Cottage Cheese – I like using quality cottage cheese since it is the main ingredient in this cookie recipe
• Egg – This binds the ingredients together
• Monk Fruit Sweetener – Another natural sweetener is maple syrup or brown sugar for the perfect blend of sweetness
• Almond Flour – We like Bob’s Red Mill Super Fine Almond Flour
• Vanilla Protein Powder – Add protein and a hint of vanilla flavor
• Chocolate Chips – I used Lilly’s No Sugar Added Chocolate Chips.

Scroll to the bottom for the full recipe in the recipe card.

How to Make Cottage Cheese Cookies

• Step 1 – Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2 – Combine the cottage cheese and egg in a blender or food processor until combined and smooth.

Step 3 – Pour the cottage cheese mixture into a bowl. Add the sweetener, almond flour and protein powder. Blend the dry ingredients with the wet ingredients in a mixing bowl.

Step 4 – Gently fold in the chocolate chips.

Step 5 – Use a medium cookie scoop (2 tablespoons) and scoop the dough into balls. Place on the lined baking sheet and bake for 15-20 minutes until the edges are slightly golden brown.

• Step 6 – Allow to cool for 5 minutes and then move to a wire rack to cool completely. Then the cookies are ready to serve and enjoy!

Recipe Tips

• Protein Powder – Depending on the type of protein powder you use, you may need to add almond milk to thin it out or more almond flour to thicken it. I used a plant based protein that soaks up more moisture as compared to a whey based protein.
• Combining Wet Ingredients – For best results, mix ingredients just until everything is combined. Overmixing could result in cake like cookies.
• Scooping Cottage Cheese Cookie Dough – These soft baked cottage cheese cookies are best scooped with a cookie scoop so they bake evenly and create the best cookie shape.
• Cooking Cookies – Cooking time will vary depending on the size of your cookies. Make sure to not overbake the cookies as they are best served soft and chewy. The cookies will continue to bake as they cool on the baking sheet.
• Prepared Baking Sheet – For easy cleanup, we recommend lining the baking sheet with parchment paper.

Variations Ideas

• Chopped Nuts – These Cottage Cheese Chocolate Chip Cookies can be made with added chopped nuts. I usually start with about ¼ cup of pecans or walnuts but feel free to add in more.
• Vanilla Extract – For added warm flavors add in 1 teaspoon vanilla extract.
• Flour – We like using almond flour in this recipe but you can make with coconut flour but you will probably not need as much because it is super absorbent. We have tried oat flour and the cookies did not turn out as well. My recommendation is to stick with almond flour.
• Chocolate Chips – Make these cookies with milk chocolate chips or dark chocolate chips

Storage and Freezer Tips

• Storing – Store the cookies inside an airtight container for up to 3 days at room temperature or in the fridge for up to 7 days.
• Freezer – For longer storage, place inside a freezer container up to 3 months. Thaw in the fridge overnight when ready to enjoy again!