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
½ cup blended full-fat cottage cheese (smooth texture)
¼ cup unsalted butter (or coconut oil, softened)
¼ cup maple syrup or honey
1 large egg (or flax egg for egg-free version)
1 tsp vanilla extract
1 cup oat flour or all-purpose flour
¼ cup vanilla protein powder (optional)
½ tsp baking soda
Pinch of sea salt
½ cup semi-sweet or dark chocolate chips
Optional: ¼ tsp cinnamon, 2 tbsp shredded coconut
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix blended cottage cheese, butter, maple syrup, egg, and vanilla until smooth.
In a separate bowl, whisk together flour, protein powder, baking soda, salt, and optional cinnamon.
Gradually add dry ingredients to the wet mixture. Stir gently—don’t overmix.
Fold in chocolate chips (and any optional add-ins).
Scoop 1.5 tbsp dough balls onto the baking sheet, spacing them 2 inches apart. Flatten slightly.
Bake for 9–11 minutes or until edges are golden and centers are just set.
Let cool for 5 minutes before transferring to a wire rack. Enjoy!
Notes
You can substitute cottage cheese with blended ricotta, Greek yogurt, or silken tofu for dairy-free.
For a nut-free version, use oat flour and skip any nut-based add-ins.
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