These Cottage Cheese Cookies are a soft, protein-packed treat that melt in my mouth and satisfy my sweet tooth with every bite. Made with oat flour, cottage cheese, and sugar-free chocolate chips, they’re naturally gluten-free, low in sugar, oil-free, and incredibly simple to bake. I love how they feel indulgent while being nourishing.
Why You’ll Love This Recipe
I love that these cookies are both delicious and nutrient-dense. Each one delivers a chewy texture, sweet flavor, and a nice protein boost—thanks to the cottage cheese. They’re perfect as a post-workout snack, a lunchbox treat, or a guilt-free dessert. Plus, they’re easy to make in under 30 minutes and don’t require any special equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ⅓ cup cottage cheese
- ½ cup granulated sweetener (I use a brown erythritol-stevia blend)
- 1 large egg
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups oat flour (packed)
- ½ teaspoon baking soda (or 1 teaspoon baking powder)
- ⅓ cup sugar-free chocolate chips
Directions
- I preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper, lightly greasing it with coconut oil.
- In a food processor, I blend the cottage cheese, sweetener, egg, almond extract, and vanilla until the mixture is smooth and liquid.
- I add the oat flour and baking soda, then blend on low speed until a moist dough forms.
- I fold in the chocolate chips and pulse just a few times to distribute them evenly.
- Using a cookie scoop, I portion out about 1½ tablespoons of dough, roll each into a ball with greased hands, and place them on the baking sheet, spacing them about a thumb apart.
- I gently press down on the tops to flatten slightly, keeping them thick so they stay moist inside.
- I bake the cookies for 11–14 minutes, or until the edges are golden brown.
- I let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely for another 30 minutes.
Servings and timing
This recipe makes 14 cookies.
Prep time: 10 minutes
Cook time: 14 minutes
Total time: 24 minutes (plus cooling time)
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer and reheat them in the microwave for about 10–15 seconds to enjoy them warm and soft again.
FAQs
Can I make my own oat flour?
Yes, I blend old-fashioned rolled oats in a high-speed blender for about 30 seconds until fine. I measure 1½ cups of the finished flour for this recipe.
Can I substitute almond flour for oat flour?
Yes, I use 1¾ cups of finely packed almond flour to keep the cookies low-carb. It changes the texture slightly, but they’re still delicious.
Do these cookies taste like cottage cheese?
Not at all. The cottage cheese blends right in and adds moisture and protein without a noticeable flavor.
Are these cookies suitable for kids?
Absolutely. I like giving them as a healthier snack since they’re low in sugar and full of good ingredients.
Can I use regular chocolate chips?
Yes, if I’m not watching sugar, I use semi-sweet or dark chocolate chips for a richer flavor.
Can I skip the almond extract?
I can, but I love the extra layer of flavor it adds. Vanilla alone still works well.
How do I prevent the cookies from spreading too much?
I keep the dough thick and don’t press too much when shaping. A quick chill of the dough also helps if I notice it’s too soft.
Can I double the batch?
Yes, I often double it when baking for a group. The recipe scales easily.
Can I make these vegan?
I haven’t tested a vegan version yet, but I would try using a flax egg and dairy-free cottage cheese alternative.
Why do I need to cool them for so long?
Letting them cool on the baking sheet first helps them firm up and hold their shape without crumbling when lifted.
Conclusion
These Cottage Cheese Cookies have become a regular in my baking rotation. They’re easy, healthy, and taste like a real treat—even though they’re packed with protein and low in sugar. Whether I’m reaching for one post-workout or as a sweet bite with coffee, I love knowing I’m enjoying something that’s both good and good for me.
Print
Cottage Cheese Cookies
- Total Time: 25 minutes
- Yield: 14 cookies
- Diet: Gluten Free
Description
These cottage cheese cookies are soft, healthy chocolate chip cookies made with oat flour, sugar-free sweetener, and high-protein cottage cheese. They’re gluten-free, low in sugar, and perfect for clean snacking.
Ingredients
⅓ cup cottage cheese
½ cup granulated sweetener (erythritol blend)
1 large egg
¼ teaspoon almond extract
1 teaspoon vanilla extract
1½ cups oat flour, packed
½ teaspoon baking soda (or 1 teaspoon baking powder)
⅓ cup sugar-free chocolate chips
Instructions
Preheat oven to 350°F and line a baking sheet with greased parchment paper.
Blend cottage cheese, sweetener, egg, and extracts in a food processor.
Add oat flour and baking soda. Mix to form dough.
Fold in chocolate chips.
Scoop 1½ tbsp dough per cookie, roll, and slightly flatten on tray.
Bake for 11–14 minutes until golden on the edges.
Cool 10 minutes on tray, then 30 minutes on wire rack.
Notes
Make oat flour by blending old-fashioned oats.
Swap with almond flour (1¾ cups) for low-carb version.
Let cookies cool completely to set texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
