Cottage Cheese Cookie Dough Recipe + VIDEO

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

How to Make Cottage Cheese Cookies – This high-protein recipe makes soft and delicious chocolate chip cookies. The cottage cheese cookie dough is gluten-free and eggless, so you can even eat the sweet treat raw!

Light blue plate with 6 cookies. One chocolate chip cookie has a bite taken out.

Why We Love These High Protein Cookies

That’s right, we did it: We made AMAZING high-protein chocolate chip cookies out of edible Cottage Cheese Cookie Dough. You’re welcome!

Simply whip together a handful of ingredients in the food processor, with no need for a standing mixer or lots of cumbersome baking equipment. Speaking of “no need”… There are no eggs in this recipe so the dough can be eaten raw or formed into balls and baked! These cottage cheese cookies a.k.a. protein cookies also happen to be low-carb and grain-free. So they’re great for afternoon snacks and feel-good lunch box treats!

You can make a large batch in under an hour, with or without baking. So you definitely want to keep this easy protein cookie dough recipe around for any time you have a sweet tooth craving.

8 cottage cheese chocolate chip cookies cooling on a baking sheet.

Ingredients You Need

  • Cottage cheese – 4% fat, drained
  • Almond flour – super fine
  • Erythritol – or another low-carb sweetener
  • Butter – unsalted, melted
  • Vanilla extract – or protein powder
  • Baking powder – leavening agent for fluffy cookies without any eggs
  • Salt – a pinch
  • Chocolate chips – sugar-free (or dark chocolate chips)
8 cottage cheese chocolate chip cookies cooling on a baking sheet. A front cookie has a bite missing.

How to Make Cottage Cheese Cookies

Preheat the oven to 325°F. Set out two baking sheets and line them with parchment paper. 

Set out a food processor or blender. To the bowl, add the drained cottage cheese, almond flour, sweetener, vanilla extract or protein powder, melted butter, baking powder, and salt.

Blue spatula swishing cottage cheese cookie dough through a food processor.

Blend until the mixture is very smooth.

Get the Complete (Printable) Cottage Cheese Cookie Dough Recipe + Video Below. Enjoy!

Food processor with smooth cottage cheese cookie dough.

Then add ½ cup of chocolate chips and stir them in by hand.

Pro Tip: If serving raw cookie dough, mix in all the chocolate chips.

Adding chocolate chips to the food processor with cookie dough.

Use a 1 ½ tablespoon cookie scoop to portion the cottage cheese mixture out, placing them on the cookie sheets two inches apart. Sprinkle the remaining ¼ cup of chocolate chips over the top of the cookies.

8 unbaked raw cottage cheese cookie dough cookies with chocolate chips on a baking tree.

Bake for 22 to 25 minutes, until the cookies are golden around the edges. Cool completely on the cookie sheets.

8 cottage cheese chocolate chip cookies cooling on a baking sheet. A front cookie has a bite missing.

Recipe Variations

  • Flour – Make protein cookie dough without almond flour by swapping it with coconut flour, oat flour, or all-purpose flour. However, you’ll then need to heat treat the flour like in a traditional edible cookie dough recipe before eating “raw.” Also, this increases the carbs and adds gluten to the recipe.
  • Sweetener – Use your preferred granulated sweetener. Low carb sweeteners like erythritol, stevia, and monk fruit are all great options. However, you can also use regular granulated sugar if you like.
  • Nut butter – Add a generous tablespoon or two of peanut butter, almond butter, or your favorite nut butter to the protein cookie dough to deepen the flavor.
  • Other add-ins – Swap mini chocolate chips or use 1/2 and 1/2 with other tasty goodies. Try chopped nuts, dried fruit like raisins or cherries, or flavored chips like peanut butter, white chocolate chips, or butterscotch. You really can’t go wrong with your favorite cookie dough mix-ins!
8 cottage cheese chocolate chip cookies cooling on a baking sheet. A front cookie has a bite missing.

Frequently Asked Questions

Is cottage cheese cookie dough edible?

Yes, it is! There are no eggs in this cookie recipe, and you do not need to heat-treat almond flour before eating. So you don’t have the same risk of foodborne illnesses as traditional cookie dough.

Why do you use cottage cheese in baking?

This convenient ingredient adds the moisture of dairy and eggs, but in one handy container. It also has a delicious tangy taste! We also love that cottage cheese cookies are packed with protein, plus these cookies are lower in carbs and calories.

Does cottage cheese melt when you bake it?

It does soften but no, cottage cheese does not melt like mozzarella or cheddar.

How do you store cookies made with cottage cheese?

It’s best to store these cookies in the refrigerator since they are made primarily with cottage cheese. They will keep well in an airtight container for up to a week in the fridge.

Light blue plate with 6 cookies. One chocolate chip cookie has a bite taken out.

Looking for More Delicious High-Protein Recipes? Be Sure to Also Try:

Cottage Cheese Cookie Dough Recipe + Video

This high-protein recipe makes the most soft and delicious chocolate chip cottage cheese cookies. The cookie dough is gluten-free and eggless, so you can even eat it raw!

Servings: 40 cookies

  • 2 cups cottage cheese drained (4% fat)
  • 3 cups super-fine almond flour
  • ¾ cup erythritol keto sweetener
  • 4 tablespoons melted butter
  • 2 teaspoon vanilla extract or 2 scoops vanilla protein powder
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sugar-free chocolate chips divided
  • Preheat the oven to 325°F. Set out two baking sheets and line them with parchment paper.

  • Set out a food processor. Add the drained cottage cheese, almond flour, sweetener, vanilla extract or protein powder, melted butter, baking powder, and salt. Puree until the mixture is very smooth. Then add ½ cup of chocolate chips and mix them in by hand. *If serving raw cookie dough, mix in all the chocolate chips.

  • Use a 1 ½ tablespoon cookie scoop to portion the cookies out, placing them on the cookie sheets to inches apart. Sprinkle the remaining ¼ cup of chocolate chips over the top of the cookies.

  • Bake for 22 to 25 minutes, until the cookies are golden around the edges. Cool completely on the cookie sheets.

It’s best to store these cookies in the refrigerator since they are made primarily with cottage cheese. They will keep well in an airtight container for up to a week in the fridge.
If you prefer not to bake the cookies you can eat the cottage cheese cookie dough straight out of the refrigerator for a treat by the spoonful.

Serving: 1pc, Calories: 84kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.05g, Cholesterol: 5mg, Sodium: 71mg, Potassium: 22mg, Fiber: 1g, Sugar: 1g, Vitamin A: 50IU, Calcium: 31mg, Iron: 0.5mg

Share This Recipe With Friends!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

#Cottage #Cheese #Cookie #Dough #Recipe #VIDEO

Leave a Reply

Your email address will not be published. Required fields are marked *