I like these cookies because they use cottage cheese to stay soft and moist. They are quick to make and have a mild, sweet taste with chocolate chips. If you like cottage cheese in baked dishes, you can also try a different savory idea like a cottage cheese lasagna recipe for another way to use cottage cheese.
why make this recipe
- The cookies are soft and not dry.
- Cottage cheese adds protein and moisture.
- The recipe is low in sugar when you use maple syrup.
- They bake fast and use simple ingredients.
how to make Cottage Cheese Cookies
Make a smooth cottage cheese base, mix dry ingredients, add the wet mix, fold in chips, shape cookies, and bake. Blend cottage cheese with maple syrup and vanilla. Stir the blended mix into almond flour and protein powder with melted coconut oil. Add chocolate chips, scoop dough, flatten, and bake until golden on the bottom.
Ingredients :
1 cup 4% milkfat cottage cheese (I used whole milk Good Culture cottage cheese)
¼ cup pure maple syrup
1 teaspoon vanilla
1 cup (106 grams) lightly packed almond flour
2 Tablespoons melted coconut oil
½ cup (53 grams) vanilla protein powder (I recommend using a plant-based protein)
½ cup chocolate chips (plus more for topping)
Directions :
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a blender, add the cottage cheese, maple syrup and vanilla. Blend on high until smooth.
In a mixing bowl combine almond flour and protein powder. Add the coconut oil and cottage cheese mixture. Stir until combined.
Fold in the chocolate chips.
Scoop dough onto a prepared baking sheet using a medium cookie scoop and use your hands to flatten the cookies just a bit so they’re in a cookie shape. You can also roll the cookie dough into a ball and then use your hand to flatter for a more uniform shape. Add a couple more chocolate chips on top of each cookie.
Bake for about 15-16 minutes or until the bottom of the cookies are golden brown. Let cool for a few minutes on the baking sheet then transfer to wire cooling racks to cool completely. Enjoy!
how to serve Cottage Cheese Cookies
Serve at room temperature. They go well with a cup of tea, coffee, or a glass of milk. They also make a good portable snack. Add extra chocolate chips on top for a nicer look.
how to store Cottage Cheese Cookies
Let cookies cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the fridge up to 5 days. Freeze for up to 2 months; thaw at room temperature before eating.
tips to make Cottage Cheese Cookies
- Blend the cottage cheese very smooth for best texture.
- Use a medium cookie scoop for even sizes.
- Flatten cookies a little before baking so they cook all the way through.
- Watch the bottoms; remove when golden brown.
- Use plant-based vanilla protein powder if you want a vegan option with suitable swaps.
variation (if any)
- Swap chocolate chips for chopped nuts, dried fruit, or white chocolate.
- Use a different sweetener like honey or agave (adjust amount to taste).
- Try flavored protein powder (banana, chocolate) for a new taste.
- Add a pinch of cinnamon or cocoa powder for a twist.
FAQs
Q: Can I make these without protein powder?
A: Yes. You can replace protein powder with more almond flour. The cookies may be a bit denser.
Q: Are these cookies gluten free?
A: Yes, if you use almond flour and gluten-free protein powder, the cookies are gluten free.
Q: Can I use low-fat cottage cheese?
A: You can, but whole milk cottage cheese gives better moisture and taste.
Q: How do I keep cookies soft?
A: Store them in an airtight container and do not overbake. Adding a small piece of bread to the container can help keep them soft.
Q: Can I make the dough ahead of time?
A: Yes. Keep dough in the fridge for up to 24 hours and bake when ready.
Cottage Cheese Cookies
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
Soft and moist cookies made with cottage cheese and chocolate chips, perfect for a quick treat.
Ingredients
- 1 cup 4% milkfat cottage cheese
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- 1 cup (106 grams) lightly packed almond flour
- 2 Tablespoons melted coconut oil
- ½ cup (53 grams) vanilla protein powder
- ½ cup chocolate chips (plus more for topping)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a blender, add the cottage cheese, maple syrup, and vanilla. Blend on high until smooth.
- In a mixing bowl, combine almond flour and protein powder. Add the coconut oil and cottage cheese mixture. Stir until combined.
- Fold in the chocolate chips.
- Scoop dough onto the prepared baking sheet using a medium cookie scoop and flatten slightly.
- Add extra chocolate chips on top of each cookie.
- Bake for about 15-16 minutes or until the bottom of the cookies are golden brown.
- Let cool for a few minutes on the baking sheet before transferring to wire cooling racks to cool completely.
Notes
Serve at room temperature. Store in an airtight container for up to 2 days or refrigerate for 5 days. Freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
