These cottage cheese protein cookies are soft, chewy, and surprisingly delicious. They’re packed with protein, easy to make, and come together in one bowl. You won’t taste the cottage cheese, I promise—it just makes them moist and keeps them from drying out like some other protein cookies. They’re perfect when you want a sweet treat but still want to feel good about what you’re eating.
Why I Love This Recipe
This recipe came from a weekend baking experiment when I was looking for something sweet but high in protein. I had a tub of cottage cheese and thought, why not try baking with it? I didn’t expect much, but the result totally surprised me—soft, flavorful cookies that didn’t even taste “healthy.” Now, they’re a weekly staple.
- You don’t taste the cottage cheese at all.
- High in protein without any protein powder.
- One bowl. No mess.
- Naturally sweetened with maple syrup.
- Feels like a treat, fuels like a snack.
Servings: Makes 10 cookies
Total Time: 25 minutes (10 min prep, 15 min bake)
What You’ll Need
- ½ cup cottage cheese (blended until smooth)
- 1 egg
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- ½ cup oat flour
- ¼ cup almond flour
- ½ tsp baking soda
- Pinch of salt
- ⅓ cup mini chocolate chips
Pro Tips
- Blend the cottage cheese smooth before mixing—it helps with texture.
- Use mini chocolate chips so they’re more evenly spread in each bite.
- Let the dough rest for 5 minutes before scooping. It thickens a bit.
- Don’t overbake—they’ll look a little underdone but firm up while cooling.
- These freeze well! Pop them in the freezer for grab-and-go snacks.
Tools You’ll Need
- Blender (for the cottage cheese)
- Mixing bowl
- Whisk or spoon
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
Substitutions and Variations
- No maple syrup? Use honey or agave.
- No almond flour? Use more oat flour instead.
- Add-ins: Chopped nuts, cinnamon, or dried fruit.
- Dairy-free? Use dairy-free cottage cheese and vegan chocolate chips.
Make-Ahead Tips
You can make the dough ahead of time and keep it in the fridge for 24 hours. Just let it come to room temp before baking.
Let’s Bake: Cottage Cheese Protein Cookies
Step 1: Blend the Cottage Cheese
Add ½ cup cottage cheese to a blender and blend until completely smooth and creamy.
Step 2: Mix Wet Ingredients
In a mixing bowl, whisk together:
- ½ cup blended cottage cheese
- 1 egg
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
Step 3: Add Dry Ingredients
Add to the bowl:
- ½ cup oat flour
- ¼ cup almond flour
- ½ tsp baking soda
- Pinch of salt
Stir everything together until a cookie dough forms.
Step 4: Fold in Chocolate Chips
Gently stir in ⅓ cup mini chocolate chips until evenly spread through the dough.
Step 5: Scoop Dough onto Baking Sheet
Line a baking sheet with parchment. Use a spoon or cookie scoop to drop dough into 10-12 mounds. Flatten slightly with your fingers.
Step 6: Bake
Bake at 350°F for 14–15 minutes until cookies are golden around the edges but still soft in the center.
Step 7: Cool
Let the cookies cool on the tray for 10 minutes before eating. They firm up as they sit.
Leftovers & Storage
Store in an airtight container at room temp for 2 days or in the fridge for up to 5 days. They also freeze well—just pop them in a freezer-safe bag and thaw before eating.
Macros per Cookie (Makes 10)
- Calories: 110
- Protein: 6g
- Carbs: 10g
- Fat: 6g
Macros may vary depending on the brand of ingredients used
Why This Recipe Works (Quick Science)
Cottage cheese adds moisture and structure from its high protein content. Oat flour helps the cookies stay soft, while almond flour gives a slight chew and healthy fats. Baking soda reacts with the acidity in the cottage cheese to create a light rise, even without heavy leavening.
Common Mistakes
- Not blending the cottage cheese: This leaves chunks that can affect texture.
- Overbaking: They’ll dry out. Pull them when they look slightly underdone.
- Using regular flour: The dough won’t have the same soft, chewy feel.
- Skipping the flattening step: These don’t spread much on their own.
What to Serve With
- A cold glass of milk
- A scoop of Greek yogurt
- Coffee or protein shake
- Fresh berries on the side
FAQ
Can I use protein powder?
Yes! Swap 2 tbsp of oat flour for protein powder, but the texture will be a little drier.
Can I skip the chocolate chips?
Totally. Try raisins, chopped nuts, or just leave them plain.
Is it okay to eat the dough raw?
It has raw egg, so best to bake it first.
Can I double the recipe?
Yes! Just use a larger bowl and baking sheet.
Final Thoughts
These cottage cheese protein cookies are proof that healthy snacks don’t have to be boring. They’re soft, sweet, satisfying, and super easy to make. If you give them a try, let me know how they turned out or if you made any swaps. I’d love to hear what you think!
