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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!
Recommended Tools
- High speed blender
- Large baking sheet
- Parchment paper
- Mixing bowls
- Silicone spatula
- Cookie scoop
- Stainless steel measuring cups
Even More Cookie Recipes
Healthy Thin Mint Cookies (Gluten Free, Vegan)
Classic Chocolate Chip Cookies (Gluten Free)
Single Serve Smore’s Cookie (Gluten Free, Vegan)
Cottage Cheese Chocolate Chip Cookies (Gluten Free, High Protein)
Ingredients
- 1 cup cottage cheese
- 3 tbsp honey or maple syrup (add up to 1/3 c for sweetness)
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- chocolate chips (any amount you like!)
Instructions
- Preheat oven to 350F and line large baking sheet with parchment paper.
- Blend cottage cheese, honey, vanilla for about one minute until smooth.
- Pour mixture into a medium bowl. Add almond flour, protein powder, baking powder. Mix well, then add chocolate chips.
- Use a cookie scoop to scoop the dough onto the baking sheet, leaving 1-2 inches in between. Slightly flatten the tops and sprinkle with salt.
- Bake for 10 min, until golden brown around the edges.
- Let cool fully and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
I really want to bake these 🍪
If you don’t have protein powder, can you add the amount (1/2 cup) of extra almond flour to the recipe instead please?
Thanks for reading x
That’s my question too!!
Hi! Yes, you can 🙂 I would just also add extra sweetener 🙂
I chose to grind oats up into a flour consistency instead of using almond flour. I felt it was a healthier alternative with added protein.
Can you use peanut flour instead of almond flour? I have someone that has a tree nut allergy
Yes that should work! It will probably taste more like a peanut butter chocolate chip cookie — yum!
I used what I had on hand – almond meal/ground almonds instead of flour and I added an egg. I didn’t have protein powder so I just doubled the almond meal. It is a wet dough so I was dubious. I needn’t have been. These are delicious and the recipe is a bit forgiving. Really tasty. I do wonder if they’d freeze ok? Anyone tried?
Hi Kelly! I love that you were able to adjust these to what you had and they worked 🙌 I haven’t tried freezing these but assume they would hold like regular cookies, you can store them in the freezer and thaw when you’re ready to eat. Please let me know how that works for you!
Not a question but I am also allergic to chocolate, yeah it sucks right . So I tried them using sweetened carob chips which is similar to chocolate. I also tried butterscotch chips . All very good.
So happy you were able to find a substitute that works for you!
Would collagen powder work instead of protein powder?
Hi! The protein powder helps make these cookies firm because there are a lot of wet ingredients that need a solid dry ingredient to hold everything. I haven’t tried collagen for these but it might work, just with softer, chewier cookies.
Wondering if powdered sweetener will work instead of honey or syrup
Hi Cher! Using a powdered sweetener should work still, you would add it with the other dry ingredients instead of blending with the wet ingredients. I recommend adding half of the amount of powdered sweetener than what’s listed for the honey, taste, and adjust as needed!
OMG!! Unbelievably good AND easy!! Better than any I’ve ever had before! I am so happy!! Thank you!
Yay! I’m SO glad you loved them 🤩
Can you use Glucerna for the protein powder? I am type 1 diabetic and would really like to try this recipe.
Hi Cathy! I’m not familiar with that protein but if it’s in powder form, you can easily swap it out for what’s in the recipe. If it’s a shake, I don’t think it will work because it would be too much liquid and the cookies wouldn’t form or bake properly. You could always try adding small amounts at a time and adding more almond flour to get a thick cookie dough consistency. I hope this helps!
Why isn’t there nutritional values for each cookie? Need calories & Carbs
Hi Jeanne! I don’t include nutritional information on posts but you can type the recipe quantities into a nutrition app or online calculator for an estimate 🤗
Really good. What is the best way to store the cookies?
Happy you liked them! I recommend storing in the fridge or if you want them to last longer, store in the freezer 😊
Great cookies! How many does this recipe make?
Hi Chris! Depending on the size of the cookies, I can usually make 12 😊
I also was not sure how many it would make. I saw the picture after where it showed a dozen. I made 9 and just baked them longer. I used honey in mine. They are a little more like a soft brownie cookie. I don’t care for the chocolate chips I used – (bake believe) I will try Lily’s next time. I’ll also try maple syrup and make a dozen. It’s fun to find just the right mix!
These will be a nice snack. Thx!
Hi Laura! Love that you’ve been making these your own and trying to find what you like best 💕 The number of cookies will depend on how big you make them but either way, they’re delicious cake-like cookies!
High, I just made the cottage cheese cookies, so good.
By any chance do you know the calories in each cookie and protein and fat and carb numbers for each one? I did add about 1/2 of milk chocolate pieces and 2 TBSP of hazelnuts and 2 TSBP coconut flakes.
Thanks, I love watching and learning your recipes.
Hi Pam! I’m so glad you enjoy my recipes, that means so much 💕 For recipes, I don’t include nutrition information but you can always add this into an online nutrition calculator or app for an estimate – you can also add the additions you made!