If you had told me a year ago that I’d be raving about cottage cheese cookies, I probably would have laughed. But here we are, and I’m not only making them on repeat, but I’m also telling everyone I know to try them.
At first, the idea of putting cottage cheese in cookies sounded odd. Cheese in cookies? No thanks. But after some experimenting (and lots of taste-testing), I discovered that cottage cheese gives cookies an amazing soft texture without making them taste “cheesy.” Plus, they pack in extra protein, making them a satisfying snack that actually keeps you full.
These cookies are naturally sweetened, gluten-free, and egg-free, making them a perfect option for anyone looking for Protein Snacks Keto fans will love. They’re soft, chewy, and easy to make with just seven simple ingredients.
Why These Cookies Are Worth Making
Let’s be honest, most cookies taste great. But not all of them can be called Yummy Healthy Cookies that you can feel good about eating. These cookies? They’re packed with protein, low in sugar, and free from processed junk.
They’re also incredibly easy to make. No chilling the dough, no fancy techniques—just blend, mix, and bake. Even if you’re not a baker, these come together without a fuss. And if you have kids, they’ll devour them. My family couldn’t believe they were made with cottage cheese!
What You’ll Need to Make Cottage Cheese Cookies
One of the best things about this recipe is that it’s made with simple, everyday ingredients. Here’s what you’ll need:
1. Cottage Cheese
This is the magic ingredient that makes these cookies soft and moist while adding protein. Whole milk (4%) small curd cottage cheese works best for texture and flavor.
2. Maple Syrup
A natural sweetener that adds a warm, caramel-like flavor without refined sugar. It also keeps the cookies soft.
3. Vanilla Extract
A must-have for great flavor. It enhances the sweetness and gives the cookies a classic bakery-style taste.
4. Almond Flour
This keeps the cookies soft and slightly chewy while making them gluten-free. Regular flour won’t work as a 1:1 substitute, so stick with almond flour.
5. Coconut Oil
Helps keep the cookies moist and gives them a slight richness. If you don’t have coconut oil, melted butter or avocado oil will work.
6. Vanilla Protein Powder
This is what makes them Protein Packed Cookies. It boosts the protein content and helps with texture. A good vanilla protein powder works best.
7. Chocolate Chips
Because what’s a cookie without chocolate? Dark chocolate chips sweetened with stevia work great, but use whatever you like.
How to Make Cottage Cheese Cookies
Step 1: Blend the Wet Ingredients
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a blender, combine the cottage cheese, maple syrup, and vanilla extract. Blend until smooth.
Step 2: Mix the Dough
In a mixing bowl, stir together the almond flour and protein powder. Then, add in the blended wet ingredients and mix until combined.
Step 3: Shape the Cookies
Scoop out portions of dough and place them on the baking sheet. Flatten each one slightly to give it a cookie shape. For extra chocolatey goodness, press a few extra chocolate chips on top.
Step 4: Bake and Cool
Bake for 15-16 minutes or until the bottoms are golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up a bit as they cool.
Troubleshooting: Common Issues & How to Fix Them
Why Is My Dough Runny?
Some brands of cottage cheese and protein powder have more moisture than others. If your dough is too wet, add ¼ to ½ cup more almond flour.
Why Did My Cookies Spread Too Much?
This can happen if your protein powder isn’t very absorbent. Try adding a little more almond flour to balance it out.
Substitutions & Variations
Want to switch things up? Here are some easy substitutions:
- Sweeteners: Swap maple syrup for honey or agave.
- Flour: Coconut flour might work, but you’ll need less since it absorbs more moisture.
- Protein Powder: If you don’t want to use protein powder, replace it with extra almond flour.
- Oil: Melted butter or avocado oil can replace coconut oil.
How to Store Cottage Cheese Cookies
Room Temperature
Store in an airtight container for up to three days. They stay soft!
Refrigeration
Keep them in the fridge if you want them to last up to a week. Just warm them up before eating.
Freezing
Freeze them for up to three months. Let them thaw at room temperature before eating.
Frequently Asked Questions
Are These Cottage Cheese Cookies Actually Healthy?
Yes! They’re made with whole-food ingredients, naturally sweetened, and packed with protein. They’re a much better option than store-bought cookies.
What’s the Best Type of Cottage Cheese to Use?
Whole milk (4%) small curd cottage cheese works best. It adds moisture without making the dough too wet.
Can I Make These Nut-Free?
Yes! Try using sunflower seed flour instead of almond flour.
Can I Make These Dairy-Free?
Since cottage cheese is the main ingredient, it’s tricky to make them dairy-free. You could experiment with plant-based yogurt, but the results may vary.
Can I Make These Cookies Without Protein Powder?
Definitely! Just replace the protein powder with more almond flour.
Baking Tools You’ll Need
- Almond Flour: Bob’s Red Mill Super-Fine Almond Flour works great.
- Nonstick Cookie Sheet: Helps prevent sticking.
- Silicone Spatula: Makes mixing easier.
More Cottage Cheese Recipes to Try
If you love these cottage cheese cookies, you’ll want to check out these other delicious recipes:
- Cottage Cheese Chips – Crispy, protein-packed snack.
- Cottage Cheese Blueberry Bake – A sweet, protein-rich breakfast.
- Cottage Cheese Bagels – Soft and chewy high-protein bagels.
- Fudgy Cottage Cheese Brownies – Chocolate-packed, protein-rich brownies.
- Cottage Cheese Cookie Dough – A no-bake, high-protein treat.
Cottage Cheese Cookies
Ingredients
- ½ cup cottage cheese whole milk, small curd
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ¼ cup vanilla protein powder
- 2 tablespoons coconut oil melted
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a blender, mix cottage cheese, maple syrup, and vanilla extract until smooth.
- In a bowl, combine almond flour and protein powder. Stir in the blended mixture and coconut oil until well combined.
- Scoop dough onto the baking sheet, flatten slightly, and press a few extra chocolate chips on top.
- Bake for 15-16 minutes until the bottoms are golden brown.
- Cool for a few minutes on the baking sheet, then transfer to a wire rack.
Notes
- If the dough is too runny, add ¼ to ½ cup more almond flour.
- Swap maple syrup for honey or agave if desired.
- Store at room temperature for 3 days, in the fridge for up to a week, or freeze for 3 months.
If you’ve never tried baking with cottage cheese, this is the recipe to start with. These cookies are soft, chewy, and packed with protein. Whether you’re looking for Protein Packed Cookies or just want a healthier sweet treat, these won’t disappoint. Give them a try—I promise you won’t regret it!
