Description
Soft, chewy, and protein-packed, these cottage cheese chocolate chip cookies offer a healthier twist on the classic. They’re easy to make, full of flavor, and perfect for anyone looking for a high-protein, low-guilt dessert.
Ingredients
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½ cup blended full-fat cottage cheese (smooth texture)
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¼ cup unsalted butter (or coconut oil, softened)
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¼ cup maple syrup or honey
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1 large egg (or flax egg for egg-free version)
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1 tsp vanilla extract
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1 cup oat flour or all-purpose flour
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¼ cup vanilla protein powder (optional)
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½ tsp baking soda
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Pinch of sea salt
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½ cup semi-sweet or dark chocolate chips
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Optional: ¼ tsp cinnamon, 2 tbsp shredded coconut
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, mix blended cottage cheese, butter, maple syrup, egg, and vanilla until smooth.
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In a separate bowl, whisk together flour, protein powder, baking soda, salt, and optional cinnamon.
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Gradually add dry ingredients to the wet mixture. Stir gently—don’t overmix.
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Fold in chocolate chips (and any optional add-ins).
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Scoop 1.5 tbsp dough balls onto the baking sheet, spacing them 2 inches apart. Flatten slightly.
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Bake for 9–11 minutes or until edges are golden and centers are just set.
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Let cool for 5 minutes before transferring to a wire rack. Enjoy!
Notes
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You can substitute cottage cheese with blended ricotta, Greek yogurt, or silken tofu for dairy-free.
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For a nut-free version, use oat flour and skip any nut-based add-ins.
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Cookies store well in an airtight container for 3–4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: ~130 kcal
- Sugar: 6g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6–8g (depending on protein powder)
- Cholesterol: 25mg