Cottage Cheese Cookies with chocolate chips pack 5 grams of protein into every cookie, and you can’t even taste the cottage cheese! With just 6 ingredients, they come together as easily as a regular batch of chocolate chip cookies.
I love having recipes like these on hand when my kids want something sweet but I also want to add a little more protein to our snacks. The chocolate chips make them feel like a fun treat, so they are easy to enjoy as an afternoon snack or something sweet after a meal.
Why You’ll Love This Recipe!
- Protein-Packed. Each cookie has 5 grams of protein from cottage cheese and protein powder, making it a satisfying option for a post-workout snack or protein-packed lunchbox treat.
- Tastes Like Dessert. Sugar-free chocolate chips add little pockets of chocolate flavor, so these feel more like a treat than a typical protein snack.
- Simple Ingredients. Cottage cheese, almond flour, protein powder, and a few other easy ingredients come together for a homemade snack.
- Easy to Make. The dough comes together quickly in just a few simple steps before going into the oven.
- Soft and Chewy. The cottage cheese helps give these cookies a tender texture while adding extra protein.
After more than 14 years of baking and creating recipes, I’m always looking for simple ways to make everyday treats a little more useful. These cookies are a great example of taking familiar ingredients and turning them into a snack that fits easily into a busy day.
You may also want to try Cottage Cheese Brownies, Cottage Cheese Cookie Dough and Cottage Cheese Cake.
Ingredients
- Cottage Cheese. Whole-fat cottage cheese gives these cookies a rich flavor and soft texture. Blending it until smooth helps it mix evenly into the dough.
- Large Egg. Use a room-temperature egg so it blends easily with the other ingredients and helps create a consistent cookie dough.
- Monk Fruit Sweetener. Monk fruit sweetener works well in baking and adds sweetness without using regular sugar. Use your favorite baking-friendly brand.
- Almond Flour. This grain-free flour gives the cookies a soft, tender texture while keeping the recipe gluten-free when using certified gluten-free ingredients.
- Vanilla Protein Powder. Protein powder adds extra protein while bringing a light vanilla flavor to the cookies. I used a plant-based organic vanilla protein powder, but your favorite vanilla protein powder can also work.
- Sugar-Free Chocolate Chips. I like to use Lily’s chocolate chips because they are sweetened with stevia and add plenty of chocolate flavor without regular sugar. You can use your favorite sugar-free chocolate chips or swap in dark chocolate chips if you prefer a richer chocolate flavor.
Get the complete list of ingredients at the bottom of the page.
Step By Step Instructions
Step 1. First, preheat the oven to 350 degrees. Then line a baking sheet with parchment paper.
Step 2. Use a blender or food processor to combine the cottage cheese and egg. Blend until completely smooth. Add the cottage cheese mixture into a mixing bowl.
Step 3. Then mix in the sweetener, almond flour and protein powder. Stir until combined.
Step 4. Carefully fold in the chocolate chips. This needs to be done by hand.
Step 5. Form the cookie dough into balls. I like to use a medium cookie scoop (2 tablespoons) to easily do this. Place on baking sheet and bake for 15-20 minutes until the edges are slightly golden brown.
Step 6. Let the cookies cool for 5 minutes. Then move to a wire rack to cool completely.
Step 7. Serve on a platter and enjoy.
Pro Tips
- Use Good Quality Chocolate. Since there are only a few ingredients in these cookies, the chocolate flavor really stands out. I used Lily’s No Sugar Added Chocolate Chips, but you can use your favorite chocolate chips.
- Check the Dough Texture. Protein powders absorb moisture differently, so the dough may vary depending on the brand and type you use.
- Blend the Cottage Cheese Well. Blend the cottage cheese and egg until completely smooth. This gives the cookies a more consistent texture and helps prevent noticeable pieces of cottage cheese in the finished cookies.
- Don’t Overbake. Remove the cookies from the oven when the edges are lightly golden and the centers are still soft. They will continue to set as they cool, so baking them too long can make them dry.
- Use Parchment Paper. Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Let Them Cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will firm up as they cool.
Variations
- Maple Sweetened. Replace the monk fruit sweetener with maple syrup for a naturally sweetened version. Since maple syrup adds liquid, you may need a little additional almond flour to get the right dough consistency.
- Honey Sweetened. Use honey in place of the monk fruit sweetener for a touch of natural sweetness and a slightly different flavor.
- Nutty Chocolate Chip. Swap some or all of the chocolate chips for chopped walnuts, pecans, or almonds for added crunch.
- Dark Chocolate. Use dark chocolate chips instead of sugar-free chocolate chips for a richer chocolate flavor.
- Chocolate Coconut. Add shredded coconut along with the chocolate chips for a chewy texture and extra flavor.
Whey vs. Plant-Based Protein Powder
This recipe was tested with plant-based protein powder, which soaks up more moisture than whey-based protein. If you use whey protein, the dough may turn out thinner. Just add a little extra almond flour, a tablespoon at a time, until it holds together in a scoopable ball.
Storage
Store: Keep cookies in an airtight container up to 3 days or in the refrigerator for up to 7 days.
Serve: Let them sit at room temperature for a few minutes before eating, or warm them briefly for a softer texture.
Freeze: Place cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Feel free to use organic or any type you prefer. While reduced fat can be used, I think whole fat tastes the best. The cookies will be richer and have a better flavor.
Either plant-based or whey-based protein powder works, but the dough consistency will differ slightly between the two. See the “Whey vs. Plant-Based Protein Powder” section above for exactly how to adjust.
Cottage cheese is the main ingredient in this recipe. Swapping it would change the taste and texture. I can’t guarantee how it will turn out as we used cottage cheese.
This recipe hasn’t been tested with other flours, so I can’t guarantee the same texture with a swap. Almond flour is what gives these cookies their soft, tender texture while keeping the recipe gluten-free.
You can replace the ¼ cup protein powder with ¼ cup additional almond flour, for a total of 1 ¼ cups almond flour.
These cookies continue to set as they cool. Let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.
Yes! Scoop the dough into balls and place them on a baking sheet. Freeze for about 1 hour, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Bake the frozen cookie dough as directed, adding 3 to 5 minutes to the baking time.
More Healthy Dessert Recipes
Give this recipe for Cottage Cheese Chocolate Chip Cookies a try for a healthy treat that is so decadent. Once you try these Cookies, leave a comment and share your feedback.
Cottage Cheese Cookies
Ingredients
- 1 Cup Cottage Cheese
- 1 Large Egg
- 1/3 Cup Monk Fruit Sweetener
- 1 Cup Almond Flour
- 1/4 Cup Vanilla Protein Powder
- 1/4 Cup Sugar Free Chocolate Chips
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Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the cottage cheese and egg in a blender or food processor until combined and smooth.
- Pour the cottage cheese mixture into a bowl. Add the sweetener, almond flour and protein powder. Stir until combined.
- Gently fold in the chocolate chips.
- 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.
- 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!
The cookies turned out great. So yummy!
Can I make this without protein powder? Wbat can be a replacement
You can replace the protein powder with almond flour if desired. Let me know if you try it!