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Cottage Cheese Cookies

Updated on 5 min read

Soft, chewy, and surprisingly high in protein—these cottage cheese cookies are a guilt-free treat with just three core ingredients.

🍪 Yield: 6–8 cookies
⏱️ Prep Time: 5 minutes
⏱️ Cook Time: 12–15 minutes
⏱️ Total Time: 20 minutes
🥣 Dietary Tags: Gluten-Free Optional, Refined Sugar-Free, High-Protein, Vegetarian

Ingredients Checklist

  • Cottage cheese (full-fat recommended)
  • Vanilla extract
  • Honey or pure maple syrup
  • Optional: chocolate chips, oat flour, baking powder, salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Blend cottage cheese in a food processor or blender until smooth and creamy.
  3. In a bowl, combine the blended cottage cheese, vanilla extract, and honey or maple syrup. Mix until well combined.
  4. Optional step: If you want firmer cookies, stir in 1/4 cup oat flour and 1/2 tsp baking powder. Add a pinch of salt for flavor depth.
  5. Fold in chocolate chips, if using.
  6. Scoop spoonfuls of the mixture onto the prepared baking sheet. Shape gently into cookie rounds.
  7. Bake for 12–15 minutes until edges are lightly golden and centers are set.
  8. Cool on the tray for 5 minutes before transferring to a wire rack.

Quick Notes

  • These cookies are naturally gluten-free if using gluten-free oats/oat flour.
  • Best with full-fat cottage cheese for a creamier texture.
  • The base recipe is sugar-free except for natural sweeteners.
  • Texture is soft and cake-like due to the cottage cheese base.

About the Recipe

I created this recipe on a whim when I had leftover cottage cheese and a craving for something sweet—but still healthy. These cookies are shockingly good: a soft, melt-in-your-mouth texture with pockets of gooey chocolate, and a touch of honey for sweetness. They’re quick, wholesome, and protein-packed.

Step-by-Step Guide

Step 1: Smooth the Cottage Cheese

Blend the cottage cheese until creamy. This removes any curds and ensures a smooth cookie base.

Tip: Use a high-speed blender or food processor for the best texture.

Step 2: Mix the Wet Ingredients

Add vanilla and honey to the blended cheese. Mix well.

Step 3: Optional Dry Add-ins

If you prefer a firmer, less custard-like cookie, stir in oat flour and a bit of baking powder.

Tip: Add a pinch of salt to enhance flavor, especially if using maple syrup.

Step 4: Add Chocolate Chips

Mix in 1/4 to 1/3 cup chocolate chips. You can also use chopped nuts or dried fruit.

Step 5: Bake

Bake at 350°F for 12–15 minutes until the tops are set and edges are lightly golden.

Ingredient Details & Substitutions

  • Cottage Cheese: Use full-fat for richness. Low-fat will work but may affect texture.
  • Honey/Maple Syrup: Natural sweeteners that keep the cookies refined sugar-free. Use agave as an alternative.
  • Vanilla Extract: Pure vanilla gives the best flavor, but artificial works in a pinch.
  • Chocolate Chips (optional): Dark, semi-sweet, or sugar-free all work great.
  • Oat Flour (optional): Adds structure. You can substitute almond flour for a low-carb option.
  • No blender? Use whipped cottage cheese or mash thoroughly by hand, though texture will be less smooth.

Variations & Serving Suggestions

  • Add-ins:
    • 1/4 cup chopped walnuts or pecans
    • 1/2 tsp cinnamon for warmth
    • Zest of 1 lemon for brightness
  • Make it Vegan:
    • Use plant-based cottage cheese
    • Swap honey for maple syrup or agave
  • Serve With:
    • A cup of tea or coffee
    • Greek yogurt and berries for a protein-rich breakfast

Storage & Make-Ahead

  • Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Freezing: Freeze in a single layer on a tray, then transfer to a freezer bag. Keeps for up to 3 months.
  • Reheat: Warm in the microwave for 10–15 seconds for fresh-from-the-oven texture.
  • Make-Ahead Tip: The dough can be refrigerated for up to 24 hours before baking.

Nutrition (Per Cookie — estimate)

Calories: 90
Carbohydrates: 10g
Protein: 5g
Fat: 4g
Sugar: 5g
Fiber: 1g

Allergens: Dairy (from cottage cheese), optional nuts or chocolate.

Frequently Asked Questions

Q: Can I use ricotta instead of cottage cheese?
A: Yes, but the cookies will be softer and may spread more. Blending is still recommended.

Q: My cookies are too soft—what can I do?
A: Add oat flour to firm up the dough. Also, let them cool completely to set.

Q: Can I skip the sweetener?
A: Yes, but the cookies will taste more like savory protein bites.

Q: Is this recipe keto-friendly?
A: Not as written, but you can try using monk fruit syrup and almond flour.

Behind the Recipe

This recipe was born from a craving and a tub of leftover cottage cheese. I didn’t expect it to work—but the result was a tender, protein-rich cookie that now lives in my regular rotation. I’ve tested it a dozen times since, with tweaks like adding oat flour for structure or chocolate chips for indulgence.

If you love soft, slightly tangy cookies with a hint of sweetness and a protein boost, you’ll love these.

Let’s Connect

Have you tried this recipe?
Leave a rating and comment below—I’d love to hear how yours turned out.

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