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.
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 orlet 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.