These high protein cottage cheese cookies are everything you need in a healthy chocolate chip cookie. Chewy, soft, naturally sweet, and chocolatey to satisfy your sweet tooth craving while still meeting your protein goals.
I have been stocking up on cottage cheese in my refrigerator at all times to develop and test recipes that have the best taste and texture, and it keeps getting better and better.
The cottage cheese chocolate mousse was a big hit on my website, followed by the edible cookie dough, which also uses almond flour for even more protein. You can also try these cottage cheese blueberry muffins.
If you're craving something savory, I highly recommend this high protein Alfredo pasta, this pizza bowl, and this breakfast casserole.
My family, especially my kids, are the best taste testers because they are picky. When I made these cottage cheese chocolate chip cookies, they loved them as a snack and kept asking for seconds and thirds, and I wasn't mad at all.
We either serve them with a glass of milk or with greek yogurt.
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Why I love this recipe
- Healthy cookie version
- Quick and easy to make
- High in protein
Ingredients needed
- Almond flour: It's high in protein and provides a moist texture and healthy fats. Use a fine, blanched almond flour that's specifically labeled for baking. You can substitute with oat flour or half almond flour and half oat flour.
- Cottage cheese: Use full-fat cottage cheese for the best texture. You can substitute it with Greek yogurt, but the protein content will be slightly lower.
- Egg: Acts as a binder. For a vegan version, try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Honey: Natural sweetener that adds moisture. You can use maple syrup instead.
- Butter: You can replace butter with ghee or coconut oil.
- Baking soda: I haven't tried this recipe with baking powder.
- Vanilla extract.
- Semi-sweet chocolate chips.
How to make the best high-protein cottage cheese cookies
Preheat the oven to 350F and line a baking sheet with parchment paper.
Blend the cottage cheese until it is completely smooth in a food processor or blender for about a minute, scraping down the sides.
Transfer to a large mixing bowl and add the egg, honey, melted butter, and vanilla. Whisk until well combined.
Add almond flour and baking soda to the wet ingredients. Fold gently until just combined. Fold in chocolate chips.
Chill the dough for 30 minutes or overnight. Scoop onto the baking sheet and bake at 350°F (175°C) for 10-12 minutes. Cool before enjoying.
Hanaa's recipe tips
- Keep the ingredients at room temperature to allow them to blend better and create a more uniform texture.
- I have tested this recipe with blended cottage cheese only - The curds will affect the final texture.
- The cookies will look very soft once out of the oven. Let them cool completely on the baking sheet for optimal texture.
- You can add protein powder for more protein.
- Switch chocolate chips for some walnuts or a mix of both.
Storage instructions
Room temperature: 2-3 days in an airtight container.
Refrigerator: Up to 1 week in an airtight container.
Freezer: Up to 3 months in freezer-safe container. Thaw frozen cookies at room temperature before enjoying them.
Frequently asked questions
Either because you used a coarser almond flour or the cottage cheese is runny. To solve this add more almond flour or let the batter chill in the fridge from 30 minutes to 24 hours.
Recipe card
High Protein Cottage Cheese Cookies
Ingredients
- 2 cups almond flour
- 1 cup cottage cheese
- 2 tablespoons butter
- 1 medium egg
- ½ cup honey
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Blend the cottage cheese until completely smooth in a food processor or blender for about a minute, scraping down the sides.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Transfer to a large mixing bowl and add the egg, honey, melted butter, and vanilla. Whisk until well combined.
- Add almond flour and baking soda to the wet ingredients. Fold gently until just combined. Fold in chocolate chips.
- Chill the dough for 30 minutes or overnight. Scoop onto the baking sheet spaced out and bake at 350°F (175°C) for 10-12 minutes. Cool before enjoying.
Notes
- If your cookie dough is runny, it is either because you used a coarser almond flour or the cottage cheese is runny. To solve this, add more almond flour or let the batter chill in the fridge from 30 minutes to 24 hours.
- Keep the ingredients at room temperature to allow them to blend better and create a more uniform texture.
- I have tested this recipe with blended cottage cheese only - The curds will affect the final texture.
- The cookies will look very soft once out of the oven. Let them cool completely on the baking sheet for optimal texture.
- You can add protein powder for more protein.
- Switch chocolate chips for some walnuts or a mix of both.
Maryam says
The most important thing in this sweet is gluten free.
Hanaa says
Yes. you can make it with only almond flour or a mix of almond and oat flour.