Cottage Cheese Cookies

Soft, high-protein cottage cheese cookies with clean ingredients and no protein powder — low-carb, sugar-free, and easy to make.

Prep Time5

Cook Time12

Course: Dessert

Cuisine: American

Keyword: cottage cheese cookies, protein cookies

Servings:

200 g cottage cheese not drained, or drained — see notes
1 egg
1 tsp vanilla
2/3 cup low-carb sweetener or less to taste (I used allulose + a few drops stevia)
Pinch of salt
2 cups almond flour
1 –2 tbsp coconut flour if the mixture is runny
1/2 cup stevia-sweetened chocolate chips

Blend the cottage cheese until completely smooth.
Mix in the egg, vanilla, sweetener, and salt.
Stir in the almond flour until a dough forms. Add coconut flour a tablespoon at a time if runny.
Fold in the chocolate chips.
Chill 20–30 minutes if the dough is soft.
Scoop with a small cookie scoop onto a lined baking sheet and flatten slightly.
Bake at 350°F (175°C) for 12–15 minutes, until set and lightly golden.
Cool on the tray — they firm up as they cool.

Draining the cottage cheese first means you'll need less flour and get a firmer dough.
Powdered sweetener alone isn't very sweet — I used allulose and added a few drops of stevia.
Use less than you think; these are lightly sweet.
Add coconut flour only if the dough is runny; it's very absorbent.
Store airtight in the fridge for 4–5 days.