Cottage Cheese Cookies (Low Calories, Low Fat)

These Cottage Cheese Cookies are delicious melt-in-your-mouth chocolate chip cookies with only 80 kcal and packed with 3 grams of protein and nutrients. Plus, these cookies with cottage cheese are also naturally gluten-free, low-sugar, and oil-free.

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Cottage cheese is a great way to add protein to baked goods or to enjoy these benefits if you are not a big fan of its natural texture, like I did in my Cottage Cheese Muffin, Cottage Cheese Pancakes, or Cottage Cheese Cake.

I recently discovered that adding blended cottage cheese to cookies turns my cookies healthier and so good. Cottage cheese replaces melted butter and decreases unhealthy fat and cholesterol in cookies. This cottage cheese cookie recipe is also made with oat flour to keep the cookies low-calories, healthy and nutritious.

Ingredients and Substitutions

All you need to make these easy cottage cheese cookies are:

• Cottage Cheese – I recommend classic full-fat cottage cheese, but it should work with a low-fat version.
• Oat Flour – That’s basically rolled oats that I blend into fine flour. You can also use fine almond flour. See the ratio in the recipe card below.
• Egg – I use large free-range eggs.
• Crystal Sweetener of Choice – You can use any crystal sweetener, such as sugar, coconut sugar (for an unrefined option), allulose, or erythritol.
• Almond Extract – For a delicious flavor.
• Vanilla Extract – To boost the taste.
• Baking Soda – For a bit of rise.
• Chocolate Chips – I use dairy-free dark chocolate chips.

How To Make Cottage Cheese Cookies

There are many ways to make cookies with added cottage cheese. However, my favorite combination is oat flour and cottage cheese because it makes the cookies soft and melt in your mouth.

1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with melted coconut oil, butter, or cooking spray.
2. For this recipe, you need a food processor or a high-speed blender in order to blend cottage cheese into a smooth texture and remove the small curd pieces naturally present in cottage cheese.
3. In the bowl of a food processor, place cottage cheese, egg, sweetener, vanilla extract, and almond extract. Blend until the mixture is smooth and liquid.
4. Add the oat flour and baking soda, and blend again until a cookie dough forms. The consistency of this cottage cheese cookie dough should be moist but hold together pretty well.
5. Set it aside for 10 minutes at room temperature to give the fiber in the flour time to absorb the liquid. If too moist and wet, add more oat flour or almond flour, up to 1/4 cup extra.
6. Fold in chocolate chips and use the pulse mode of the food processor to pulse in. Or transfer the cookie dough to a bowl and combine the chocolate chips in the batter using a spoon.
7. Use a cookie dough scoop to scoop out a golf ball size of dough – about 1 1/2 tablespoon of cookie dough.
8. Roll the dough balls between your hands, release them on the prepared baking sheet, and repeat until you form 14 cookies.
9. Press the top of each cookie dough ball lightly – not too much to keep them soft and moist in the middle.
10. Bake the cottage cheese cookies for 11 to 14 minutes at 350°F (180°C) until they are lightly golden brown.
11. Let the cookies cool down on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Variations

You can use this recipe with different add-ons or flour types. For example, you can try:

• Raisins Cottage Cheese Cookies – Replace the chocolate chips with 1/2 cup dried raisins.
• Cinnamon Nuts Cottage Cheese Cookies – Replace the chocolate chips with half-chopped walnuts and add one teaspoon of cinnamon to the flour to add a nice flavor.
• Protein Cottage Cheese Cookies – Stir in two tablespoons of vanilla protein powder.
• Lemon Cottage Cheese Cookies – Skip the chocolate chips. Stir in one tablespoon of lemon zest, a teaspoon of honey or maple syrup, and 1/2 teaspoon of lemon extract for flavor. Add a lemon glaze on top and sprinkle extra lemon zest.

Storage Instructions

You can store the cottage cheese cookies in the refrigerator in an airtight container for up to 3 days. Or freeze the cookies for up to one month in Ziploc bags. Thaw in the fridge the day before serving.

Allergy Swaps

Below are some ingredient substitutions for you to try:

• Low-Carb – Swap the oat flour for almond flour. See the ratio in the recipe card below. Use a low-carb sweetener.
• Sweetener – You can use any crystal sweetener for this recipe, including refined sugar-free sugar, coconut sugar, or erythritol.
• Chocolate Chips – Swap the chocolate chips for dried raisins, white chocolate chips, or chopped nuts like walnuts or pecans.
• Egg-Free – You can swap the egg for a flax egg or chia egg. To make it, stir one tablespoon of flax meal with three tablespoons of lukewarm water in a bowl. Use as an egg replacer in the recipe.
• Baking Soda – You can use one teaspoon of baking powder instead.
• Gluten-Free – The recipe is naturally gluten-free as per written.

Frequently Asked Questions

Below are my answers to your most common questions about these cookies.

More Cottage Cheese Recipes

If you like recipes with cottage cheese, you’ll love these: