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If you’re looking for a soft, chewy, and secretly protein-packed cookie—you’re going to love these Cottage Cheese Chocolate Chip Cookies! Made with simple, wholesome ingredients and no protein powder, these cookies are everything you want in a treat: satisfying, flavorful, and incredibly easy to make with only 8 ingredients.
I am all about my cottage cheese recipes right now! Cottage cheese is one of my favorite ingredients—it’s incredibly versatile, packed with protein, and blends seamlessly into both sweet and savory recipes. As a nutritionist, it’s been my secret weapon for adding protein to everyday meals, from baked treats to a creamy, savory Cottage Cheese Queso dip.
So naturally, adding cottage cheese to chocolate chip cookies seemed like a great idea. It gives these cookies a soft, moist texture while adding a boost of protein. Paired with almond flour and creamy cashew butter, they deliver a slightly nutty flavor and just the right amount of richness—without any refined oils or grains.
For another sweet way to use cottage cheese, don’t miss these Vanilla Cottage Cheese Cheesecake Bars with Fresh Berries. They’re a perfect summer dessert!
These cookies are so easy… I promise!
After testing several variations, this version (almond flour + no protein powder) was by far the winner. The texture is tender with a light crumb, the flavor is subtly sweet, and the chocolate chips add that classic cookie goodness. These healthy chocolate chip cookies require just a handful of ingredients.
Simply add your wet ingredients to a food processor and blend. Than toss in the almond flour and baking soda. That’s it! Just mix, scoop, and bake. These cookies come together in under 20 minutes and are perfect for a post-dinner treat or a quick snack with a bit more staying power.
Tips to make the perfect cookies!
A couple of things I found to be helpful with these cookies. They dough did seem a little sticky when I first made them, and sticking in the fridge for 30 minutes seem to help so they would have shape when I added them to the pan. I did try adding 2 tbsp of coconut flour in one batch to help with the wetness, but found this made them a little more dry than I wanted. You could add that for more structure, or also use ground flaxseed. Oat flour made these the most dry.
If you want to add protein powder, you can definitely do that, but subtract the flour by the amount of protein (i.e. 1/2 cup of protein powder = 1/2 cup almond flour). I prefer the taste without protein powder!
Cottage Cheese Chocolate Chips (Gluten-Free + Protein Packed!)
Ingredients
- 1 cup Cottage Cheese*
- 3 tbsp Cashew butter**
- 3 tbsp Maple syrup
- 1 large Egg
- 1 tsp Vanilla extract
- 1 1/4 cup Blanched almond flour
- 1 tsp Baking soda
- 1/2 cup Semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a large baking sheet.
- In a food processor, combine cottage cheese, cashew butter, maple syrup, egg, and vanilla extract. Pulse until well combined.
- In a medium sized mixing bowl combine almond flour and baking soda. Pour in the wet ingredients and mix until well combined using a rubber spatula. Fold in the chocolate chips. If the dough seems too sticky or wet, place in the fridge for about 30 minutes. Alternatively, you can stir in 2 tbsp of coconut flour, ground flaxseed, or tapioca flour.
- Spoon cookies (about 1.5 tbsp size) onto the baking sheet. This should make around 16 cookies, larger cookies will be around 10 – 12 cookies. Bake for 10 – 12 minutes depending on dough size and oven. They are ready when they are slightly golden on the edges and the top is slightly firm but the cookies are still soft. Let sit on the baking sheet for another 10 minutes before transferring to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out more like pancakes than cookies. They taste good, but they’re very spongy.
Hi! Is the calories per serving or is it the toal calories of all 16 servings? Thank you!
Per serving!