Cottage Cheese Cookies
Soft chocolate chip cookies made with blended cottage cheese, almond flour, and protein powder.
Prep10 min
Cook16 min
DifficultyEasy
Makes12 cookies
Credit: Original recipe by healthyagingfanatic (repost of @eatingbirdfood). See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
cookies
Our clean version
Ingredients
- 1 cup large-curd organic cottage cheese (no added gums)
- 1/4 cup pure organic maple syrup
- 1 tsp organic vanilla extract (corn-free)
- 1 cup Bob's Red Mill Almond Flour
- 2 tbsp melted organic virgin coconut oil
- 1/2 cup clean vanilla protein powder (grass-fed whey, no maltodextrin; check flavoring)
- 1/2 cup organic chocolate chips (corn-free, cane sugar), plus more for topping
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Method
- Blend the cottage cheese, maple syrup, and vanilla until smooth.
- Stir the almond flour and protein powder together. Add the coconut oil and the cottage cheese mixture, then fold in the chocolate chips.
- Scoop onto a parchment-lined sheet, flatten a little, and press a few extra chips on top. Bake at 350°F for 15-16 minutes, until the bottoms are golden.
- Let them cool before eating.
What we changed and why
- Many vanilla extracts use corn-based alcohol. Look for one made with cane alcohol, or use vanilla bean powder.
- Many protein powders contain maltodextrin, which is usually corn.
- Some chips use corn-derived dextrose or vanillin, so read the label.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
- 1 cup large-curd cottage cheese
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 1 cup almond flour
- 2 tbsp melted coconut oil
- 1/2 cup vanilla protein powder
- 1/2 cup chocolate chips, plus more for topping
Method
- Blend the cottage cheese, maple syrup, and vanilla until smooth.
- Stir together the almond flour and protein powder, add the coconut oil and cottage cheese mixture, and fold in the chocolate chips.
- Scoop onto a parchment-lined sheet, flatten slightly, top with extra chips, and bake at 350°F for 15-16 minutes until the bottoms are golden.
- Cool before eating.
Notes from our recipe log: Gluten-free and high protein.
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Estimated nutrition
Per serving (1 of 12 cookies), for our clean version. This is an estimate, not lab tested.
| Calories | 158 |
| Protein | 7.1 g |
| Carbohydrates | 11.8 g |
| Fat | 10.1 g |
Based on: 1/2 cup chocolate chips in the dough. The extra chips on top are not counted.
Gear we use
- High-speed blender (our pick coming soon)
- Rimmed baking sheet (our pick coming soon)
- Parchment paper (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Cottage cheese: Lactose-free cottage cheese; Blended firm tofu (if soy is OK)
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Maple syrup: Raw honey
- Almond flour: Sunflower seed flour (it can turn green with baking soda; harmless); Tigernut flour
- Whey protein: Organic pea or pumpkin seed protein (dairy-free)
