These cottage cheese chocolate chips cookies are gluten free, keto, low sugar, refined sugar free, high protein, and healthy. On a large baking sheet lined with brown parchment paper is a batch of freshly baked cookies, three rows. Each cookie is evenly spaced apart, round and a golden color with slightly browned crispy edges. The middle looks fluffy and soft with thick chocolate chips poking through the dough.

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These Cottage Cheese Chocolate Chip Cookies are gluten free, high protein, and low in sugar. They have only seven ingredients and couldn’t be easier to make – just blend, mix, and bake! You’ll have soft, chewy, fluffy cookies with crisp edges in no time.

You all loved my Cottage Cheese Cookie Dough recipe and had so many questions if it could be baked into regular cookies. So, instead of trying and possibly having a major baking fail (cottage cheese is expensive so we don’t want to waste), this recipe was created! You’ll notice there are a couple of changes in the ingredients and baking method for this recipe compared to the edible cookie dough, but I promise if you enjoyed that, you’ll really love these cookies!

These are softer than a regular chocolate chip cookie and have a little bit of a cheesecake flavor since the main ingredient is cottage cheese. But that makes me love them even more as a cookie alternative! There’s nothing better than a classic chocolate chip cookie, but sometimes it’s fun to switch up the flavor, texture, and ingredients. Honestly, chocolate chip cheesecake cookies don’t sound too bad!

Why You’ll Love These

High protein – Because the main ingredient is cottage cheese and there’s added protein powder, these cookies have a lot more protein than traditional ones!
Simple ingredients – You only need seven ingredients. There’s a great balance of protein, carbs, and healthy fats. There’s protein from the cottage cheese and protein powder, carbs from the honey, and healthy fat from the cottage cheese and almond flour.
The best texture – If you’re like me and are a sucker for a cookie that has crisp, crunchy edges and a soft, chewy center… you’ll be in heaven with these.
Dietary friendly – This pudding is naturally gluten free, vegan, paleo, refined sugar free, and low in sugar since the only sweetener is maple syrup!

What You’ll Need

Cottage cheese – I use this one from Good Culture in all of my recipes!
Honey – You can also use maple syrup.
Vanilla extract
Almond flour – I like Bob’s Red Mill flour because it’s finely ground and bakes better.
Vanilla protein powder – You can use any kind of protein powder, for this recipe I used Four Sigmatic and I also like Truvani!
Baking powder
Chocolate chips – Enjoy Life chocolate chips are my favorite for a simple ingredient option.
Sea salt

How To Make

Preheat oven to 350F and line a large baking sheet with parchment paper.
In a blender cup, add the cottage cheese, honey, and vanilla. Blend for about one minute, until smooth.
Pour the mixture into a medium bowl. Then add the almond flour, protein powder, and baking powder. Mix really well until everything is combined and a thick, semi-sticky consistency forms. Gently fold in the chocolate chips. (Tip: because the dough is sticky, use a silicone spatula to prevent from sticking too much while mixing.)
Use a cookie scoop to scoop out the dough and form each cookie, leaving one to two inches between each on the baking sheet. Slightly flatten the tops and sprinkle with sea salt. (Tip: These don’t spread out as much as regular cookies but we still want to give them room. If the dough is too sticky for you to flatten, wet your fingers a little first!)
Bake for ten minutes, until golden brown around the edges.
Let them cool completely (they’ll fall apart easily if not) and enjoy!

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