Got a sweet tooth but trying to stay healthy? Same. That’s why I’m obsessed with these cottage cheese cookies. They’ve become my go-to when I want something sweet without the guilt. The secret? Cottage cheese gives these cookies amazing texture while boosting the protein. First time I made these, my kids had no idea they were eating something healthy – they just kept asking for more.
More Cookies ideas
Why You’ll Love This Cottage Cheese Cookie Recipe
Let’s be real – finding cookies that taste good AND have protein isn’t easy. Most protein cookies taste like cardboard or cost way too much. I discovered this recipe by accident when I had leftover cottage cheese about to expire. Threw it into cookie dough on a whim and mind = blown.
These cookies work for basically any diet – keto cottage cheese cookies are super popular, but you can make them gluten-free or lower carb too. The best part? The dough itself is amazing – cottage cheese cookie dough tastes incredible even before baking.
Ingredients You’ll Need
Base Ingredients:
- 1 cup cottage cheese (full-fat works best, but low-fat works too)
- 2 cups all-purpose flour (can sub almond flour for keto version)
- 1/2 cup butter, softened
- 3/4 cup granulated sugar (or monk fruit sweetener for keto)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix-ins (choose your fave):
- 1 cup chocolate chips (dark, milk, or sugar-free)
- 1/2 cup chopped nuts
- 1/3 cup dried fruit
The cottage cheese is non-negotiable here – it creates pockets of moisture that make these cookies super soft. Don’t worry about the texture – it completely blends in. If you’re making cottage cheese chocolate chip cookies, I recommend mini chips so they distribute better throughout the dough.
How to Make Cottage Cheese Cookies
- Prep your cottage cheese. First, drain excess liquid and pulse in food processor until smooth (about 30 seconds). You want it creamy with no lumps.
- Mix wet ingredients. Beat softened butter and sugar until fluffy (about 2 mins). Add egg and vanilla, mix another minute. Then add the smooth cottage cheese and mix until just combined.
- Add dry ingredients. In separate bowl, whisk flour, baking powder, baking soda and salt. Add to wet ingredients and mix just until no dry spots remain. Overmixing makes tough cookies.
- Add mix-ins. Fold in chocolate chips or whatever mix-ins you chose. The dough will be slightly wetter than normal cookie dough – that’s good!
- Chill dough. Cover and refrigerate at least 30 mins, up to 24 hours. Don’t skip this – cottage cheese cookie dough needs time to firm up.
- Bake. Preheat oven to 350°F. Scoop rounded tablespoons onto parchment-lined baking sheet. Bake 10-12 minutes until edges are golden but centers still look slightly underdone.
- Cool. Let cookies sit on baking sheet 5 mins before moving to rack. They’ll continue cooking from residual heat.
The cookies are done when the edges are just turning golden but the middle still looks slightly soft. They’ll firm up while cooling but stay nice and chewy.
Tasty Variations to Try
Keto Cottage Cheese Cookies
Sub almond flour for regular flour, use monk fruit sweetener, add 1 tbsp coconut flour to help binding. These keto cottage cheese cookies have only 3g net carbs per cookie.
High-Protein Version
Add 1/4 cup unflavored protein powder, reduce flour by same amount. Makes amazing post-workout snacks.
Lemon Blueberry
Add zest of 1 lemon and 1/2 cup dried blueberries instead of chocolate chips.
Cinnamon Snickerdoodle
Roll dough balls in mixture of cinnamon and sugar before baking.
Peanut Butter Swirl
Swirl 1/4 cup natural peanut butter into dough before adding chips.
Cottage Cheese Cookies
Equipment
- Mixing bowls
- Electric mixer
- Food processor (optional, for smoother cottage cheese)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- Base Ingredients:
- 1 cup cottage cheese full-fat works best, but low-fat works too
- 2 cups all-purpose flour can sub almond flour for keto version
- 1/2 cup butter softened
- 3/4 cup granulated sugar or monk fruit sweetener for keto
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Mix-ins choose your favorite:
- 1 cup chocolate chips dark, milk, or sugar-free
- 1/2 cup chopped nuts
- 1/3 cup dried fruit
Instructions
- Prep the cottage cheese: Drain excess liquid and pulse in a food processor until smooth (about 30 seconds). It should be creamy with no lumps.
- Mix wet ingredients: In a mixing bowl, beat softened butter and sugar until fluffy (about 2 minutes). Add egg and vanilla, mix for another minute. Then, add the smooth cottage cheese and mix until just combined.
- Add dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients and mix until no dry spots remain. Avoid overmixing.
- Add mix-ins: Fold in chocolate chips or other mix-ins of your choice. The dough will be slightly wetter than normal cookie dough.
- Chill dough: Cover and refrigerate for at least 30 minutes, up to 24 hours. Chilling helps the dough firm up.
- Bake: Preheat oven to 350°F (175°C). Scoop rounded tablespoons onto a parchment-lined baking sheet. Bake for 10-12 minutes, until edges are golden but centers still look slightly underdone.
- Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack. They will firm up as they cool.
Notes
Nutrition
FAQ: Your Cottage Cheese Cookie Questions Answered
How to make cookie dough with cottage cheese?
Just blend the cottage cheese until smooth first, then mix with your wet ingredients. The key is getting the cottage cheese completely smooth before adding to your dough.
Can you bake cottage cheese cookie dough?
Absolutely! Cottage cheese cookie dough bakes beautifully into soft, chewy cookies. The protein helps them hold shape while staying tender.
Is cottage cheese cookie dough healthy?
Healthier than regular cookie dough for sure. Cottage cheese adds protein while reducing the need for as much butter and sugar. One cookie has about 6g protein compared to 2g in regular cookies.
How to make cottage cheese cookie dough without protein powder?
No problem! The basic recipe doesn’t need protein powder – the cottage cheese itself provides plenty of protein. Just follow the base recipe above.
Can you cook cottage cheese cookie dough in microwave?
Yep! For a quick single-serve treat, put 2 tbsp dough in microwave-safe mug and cook 45-60 seconds. It makes a perfect cookie dough mug cake.
Can I make cottage cheese chocolate chip cookies ahead of time?
The dough actually gets better after chilling 24 hours. You can also freeze scooped dough balls for up to 3 months and bake straight from frozen (just add 2 mins to bake time).
How long do homemade cottage cheese cookies last?
Store in airtight container at room temp for 3 days, fridge for a week, or freeze for 3 months. They stay softer than regular cookies thanks to the cottage cheese.
Time to Get Baking!
First time I brought these to a family gathering, my health-conscious sister and cookie-monster nephew both went back for seconds. That’s when I knew this recipe was special.
What makes these cookies amazing isn’t just that they’re higher in protein – it’s that they’re genuinely delicious. The cottage cheese creates this incredible texture that stays soft for days.
Try them once and I bet cottage cheese cookies become part of your regular baking rotation. And don’t be surprised when people ask for the recipe without ever guessing the secret ingredient!