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Enjoy soft, chewy chocolate chip cookies with a nutty, vanilla flavor. They are high in protein (7g of protein per cookie) and gluten-free!
Sweet and healthy don’t seem to go hand in hand. But what if I told you that it’s possible?
I’ve made it my task to create delicious, sweet recipes that are also healthy. And, these cottage cheese almond flour cookies are exactly that.
After countless experiments (some good and some not so good), here is my final version of this recipe. I know that after one try, you are going to fall in love with these chewy and chocolatey cookies.
There are so many great things about these cookies that I don’t know where to start.
Pin this now to find it later
Pin ItFirst, they are flourless, which makes them naturally gluten-free. Then, the texture.
These cookies are dense, fudgy, and incredibly filling.
Each bite is a delicious flavor of nutty, vanilla, and chocolate. Making them so irresistible you won’t stop at just one.
Ingredients and Substitutes
Cottage cheese, I used 4% (1 cup) – Replace with Greek yogurt or ricotta cheese.
Pure maple syrup (¼ cup) – You can use honey, agave syrup, or any other liquid sweetener of your choice. You can also use erythritol if you want to make it sugar-free.
Vanilla extract (1 tsp) – Swap with maple syrup extract or almond extract.
Coconut oil, melted (2 tbsp) – Unsalted butter, ghee, or any neutral-flavored oil like avocado oil are great alternatives.
Almond flour, finely sifted (1 ½ cup) – Try cashew flour or sunflower seed flour for a nut-free option.
Vanilla protein powder (½ cup) – You can use any flavor of protein powder or powdered peanut butter if you want to have variety.
Dark chocolate chips (½ cup) – Try using semisweet chocolate chips, chopped dark chocolate, or white chocolate chips.
How to Make Cottage Cheese Almond Flour Cookies
Step 1. Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. Add the cottage cheese, maple syrup, vanilla extract, and coconut oil to a blender.
Blend until it’s a smooth mix.
Step 2. Grab a medium bowl and add the almond flour and vanilla protein powder.
Step 3. Give the ingredients a good stir.
Step 4. Pour the wet ingredients into the dry ones.
Step 5. Use a silicone spatula to blend the ingredients and form a dough.
Step 6. Add the chocolate chip cookies.
Step 7. Fold in the chocolate chips.
Step 8. Take out your 2-tablespoon cookie scoop and scoop the dough. Place each cookie onto the baking sheet, make sure you leave enough room between them.
Step 9. Use a spoon (or your fingers) to flatten the cookies.
Step 10. Place the cookies in the oven and bake for 15-17 minutes or until they are slightly golden on the edges. When they are ready, transfer them onto a cooling cookie rack and let them cool down before serving.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Add Nuts: Add some crunch to the cookies by folding in ¼ cup of chopped peanuts, walnuts, or pecans.
- Go-Nut Free: If you have a nut allergy, you can try replacing the almond flour with sunflower seed flour or oat flour (it’s higher in carbs).
- Include Dried Fruit: Swap out some of the chocolate chips for ¼ cup of raisins, dried cranberries, or chopped cherries or apricots.
- Make Them Extra Chocolatey: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
My Tips & Tricks
- Shift Your Almond Flour: Sifting the almond flour is going to remove any clumps and ensure a finer, more uniform dough.
- Use-Full Fat Cottage Cheese: For the richest flavor, I recommend using 4% or full-fat cottage cheese. Low-fat versions have more water and can change the consistency.
- Let Them Cool Completely: I know it can be tempting to eat one fresh from the oven. However, if you allow them to cool down, it creates the perfect chewy cookie. Otherwise, they’ll be too soft.
My Storage Tips
To keep your cookies fresh, place them in an airtight container for up to 3 days. If you want to keep them for longer, place them in the fridge for up to 7 days.
You can also place them in the freezer for up to 3 months.
More Protein Cookie Recipes
Cottage Cheese Almond Flour Cookies
Cals: 160 Protein: 7.2 Carbs: 11 Fat: 11
Ingredients
- 1 cup cottage cheese I used 4%
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1 ½ cup almond flour finely sifted
- ½ cup vanilla protein powder
- ½ dark cup chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Add cottage cheese, maple syrup, vanilla extract, and coconut oil to a blender and blend until smooth.
- In a medium bowl, combine almond flour and vanilla protein powder.
- Combine wet and dry ingredients with a silicone spatula. Finally, fold the chocolate chips in.
- Then, use a 2 tbsp cookie scoop and scoop the dough onto the baking sheet. Flatten the cookies with a spoon or fingers; they won’t change much in shape.
- Bake in the oven for 15-17 minutes until the cookies are slightly golden on the edges. Transfer onto the cooling rack and let them cool down before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
