Cottage Cheese Cookies
User Reviews
4.7
Cottage Cheese Cookies
Description
The recipe combines cottage cheese, pure maple syrup, and vanilla blended to smoothness, then mixed with almond flour, protein powder, and melted coconut oil. Folding in chocolate chips adds sweet pockets throughout. The dough is portioned and lightly flattened before baking at 350°F to develop a golden bottom while maintaining a soft interior. Cooling on the sheet and then wire racks ensures stability.
The use of plant-based protein powder is crucial because it absorbs moisture effectively, keeping the dough properly firm, while whey protein would result in excess wetness. Measuring the dry ingredients by weight ensures accurate ratios for consistent cookie texture.
These cookies offer a satisfying combination of creamy, nutty, and chocolate flavors, suitable as snacks or light treats. They highlight cottage cheese’s moisture and protein, balanced by sweet and nutty elements.
Handling the dough gently and flattening before baking helps keep shape uniform. Additional chocolate chips on top enhance appearance and flavor. Accurate measurement and recommended protein type optimize texture.
Ingredients
- 1 cup cottage cheese I used whole milk Good Culture cottage cheese, 4% milkfat
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- 1 cup (106 grams) almond flour lightly packed
- 2 Tablespoons coconut oil melted
- ½ cup (53 grams) protein powder I recommend using a plant-based protein, vanilla
- ½ cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a blender, add the cottage cheese, maple syrup and vanilla. Blend on high until smooth.
- In a mixing bowl combine almond flour and protein powder. Add the coconut oil and cottage cheese mixture. Stir until combined.
- Fold in the chocolate chips.
- Scoop dough onto a prepared baking sheet using a medium cookie scoop and use your hands to flatten the cookies just a bit so they’re in a cookie shape. You can also roll the cookie dough into a ball and then use your hand to flatter for a more uniform shape. Add a couple more chocolate chips on top of each cookie.
- Bake for about 15-16 minutes or until the bottom of the cookies are golden brown. Let cool for a few minutes on the baking sheet then transfer to wire cooling racks to cool completely. Enjoy!
Notes
- Weigh almond flour and protein powder with a food scale for reliable cookie texture and consistency.
- Use plant-based protein powder to properly absorb moisture; whey protein will make the dough too wet.
- Flatten dough slightly before baking to help cookies hold their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 124kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 103mg | 4% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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