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Chocolate Cottage Cheese Cookies are low calorie, rich and fudgy! These mouthwatering cookies are unsuspectingly delicious, gluten free and healthy. A high protein cookie that is balanced in nutrition.
Peeps! These aren't just any cookies. These are protein packed Chocolate Cottage Cheese Cookies that taste like rich, decadent melt-in-your-mouth ooey gooey cheesecake.
This recipe was originally published May 2016 and it's one of the MOST popular recipes on my website. For good reason too! So, if you're skeptical about making cookies with cottage cheese you're gonna have to trust me.
Chocolate Cottage Cheese Cookies
Remember those cottage cheese protein pancakes that are a weight loss client favorite? Well, I warned you I'd be putting cottage cheese in ALL THE FOODS after that delicious recipe and I really hope these goodies become your new favorite way to enjoy cookies. In a healthier way, of course!
These cookies are made flourless using oats making them higher in fiber and more nutritious and filling. You could substitute gluten free baking flour or gluten free oat flour too!
The cottage cheese and egg white make them higher in protein which most cookies are lacking. You could replace the egg white with HALF a whole egg. It's always a two to one ratio egg whites to whole eggs in recipes. Remember that substitution means the calories will increase though.
These cottage cheese cookies are also made low sugar using coconut sugar. I love using coconut sugar as it does not make foods overly sweet. I personally do not like foods too sweet. So you can adjust the sugar content as you like!
What You Need
- Low Fat Cottage Cheese
- Egg White
- Vanilla Extract
- Coconut Oil - You must melt the coconut oil before adding to the batter. Simply add to a ramekin or small bowl then melt in the microwave for 15 seconds then cool briefly before adding to the batter.
- Gluten Free Rolled Oats
- Cocoa Powder, unsweetened
- Coconut Sugar
- Baking Powder
- Baking Soda
- Salt
- Mini Chocolate Chips, dairy free
How To Make Cottage Cheese Cookies
Preheat the oven to 375 F then prepare a large baking sheet with parchment paper. I definitely recommend using the parchment paper as these cookies are sticky and gooey.
Adds the rolled oats, egg white, cottage cheese, sugar and salt to a blender or food processor and process on high until smooth. Add the remaining ingredients minus the chocolate chips then process again. Fold in the chocolate chips by hand.
Drop one to two tablespoons of the batter onto the prepared baking sheet. I like using a small ice cream scoop for this. Then bake in the oven 10-12 minutes until the center is set. Remove the baking sheet from the oven and transfer the cookies to a wire baking rack to cool. They will cool quickly!
To store, keep them in a sealed container in the refrigerator up to 10 days or in the freezer up to 60 days. Enjoy friends!
Chocolate Cottage Cheese Cookies
Ingredients
- 1 egg white
- 1/2 cup low fat cottage cheese
- 1 teaspoon vanilla extract
- 4 tablespoons olive oil or oil of choice
- 1 cup Gluten Free Rolled Oats or regular oats
- 1/3 cup unsweetened cocoa powder or Dutch
- 2 tablespoons coconut sugar or sugar of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips or dairy free chocolate chips
Instructions
- Preheat the oven to 375 F. Prepare a baking sheet with parchment or slip mat paper.
- Using a food processor or blender, blend together the rolled oats, egg white, cottage cheese, coconut sugar, vanilla extract and salt.
- Then add the baking powder, baking soda, cocoa powder and melted coconut oil . Blend until the ingredients are fully combined.
- Transfer the batter to a mixing bowl, add the chocolate chips and fold them into the batter to disperse them.
- Drop 1-2 tablespoons of the batter onto the prepared baking sheet to form one cookie using a small ice cream scoop. Repeat until you have 12 cookies or all batter is used.
- Bake 10-12 minutes or until the center of the cookies are firm and set.
- Transfer cookies to a wire rack to cool 5 minutes then eat! Store cookies in the refrigerator up to 10 days or in the freezer up to 60 days.
Notes
- If you like sweeter cookies, you can add more sugar. These are not sweet cookies. I personally do not like super sweet cookies.
Nutrition
What I Used For The Recipe
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These are just what I was looking for; a little bit sweet but not too much. I think I’m going to have to hide these in the freezer for myself! Thanks for the recipe!
Amazing recipe. Do u think you could sub almond flour?
I haven't tried using it in this recipe, but I imagine it would work in a lower quantity. Let me know if you try it and how it works!
These are super delicious. I added a ripe banana, almond butter, and walnuts too, just for fun.
These are really good and chocolaty. These would be really WW friendly without 4 tbsp coconut oil. Would applesauce work as a replacement?
I have not tried subbing with applesauce. 4 tablespoons of oil is soooo minimal across a batch of cookies. One of my concerns about WW's is that it really promotes this fear in people to consume dietary fat because it contains more points. It's not a healthy way to look at food in my opinion as a nutritionist.
Would they turn out if I put the whole egg in instead of just the egg white? Thanks!
No, baking has to be accurate or the consistency, taste, results will not be the same.
These were great! I didn’t melt the coconut oil (oops) so the batter was a little thick to work with but the cookies turned out great. Like a light brownie!
Do you melt the coconut oil first?
Yes
Everyone loves these cookies, even my kids and they're picky! I use a small cookie scoop and my cookies stay in the shape of the scoop, do you flatten your cookies?
Yes, I do. They won't spread like regular cookies.
Can these be stored on the counter?
No, they need to be refrigerated or frozen.
Great cookies. They taste to me like the cake from a Hostess Suzy Q. that I ate when I was a kid. Yum! This is the third recipe I have tried from your website (Cottage Cheese Waffles, which I love, and the Pumpkin Chocolate Chip Oatmeal Cookies). The only issue I have with both cookie recipes are that they are a little on the dry side. Any suggestions? I don't feel that they are over baked.
If your cookies are dry, they are overcooked. Highly likely that your oven bakes differently than mine. I recommend you bake them a few minutes less so they are a little under done when you remove them from the oven. You could also check that you are measuring properly the dry ingredients like I talk about in this post.
Is the calorie count per cookie or the whole batch?
The nutrition label in the recipe card says serving = 1cookie so the calories are for 1 cookie.
These are fabulous. Isubstutituted 2tablespoons Hershey syrup for 2 tablespoons oil, used 1tablesppon brewed coffee for another tablespoon oil. Added 2oz mashed potatoes. Cut the chocolate chips back to 15 grams. Added 1\2 cup sugar. I refrigerated dough. Awesome taste, chewey. Next time I might add raisens or nuts.
How did the mashed potatoes taste I am genuinely curious/worried.
I had to add sugar to this batter as I need a bit of a sweetener...
Hi Megan! This recipe looks great, can't wait to try it this weekend! Quick question - I don't have an icecream scoop so how much batter would each cookie be? Maybe something like 2 tbsp?
Hi! Yes about 2 large tablespoons would be right!
Why not a whole egg if not needing dietary precautions?
The added fat may not work in the recipe as there already is fat from the coconut oil. Baking requires very specific measurements and ingredients.