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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. Gluten Free + Low Calorie
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.
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Chocolate Cottage Cheese Cookies
Remember those Cottage Cheese Pancakes that are a 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 to keep meals and snacks lower glycemic. I don’t 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
- 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!
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Chocolate Cottage Cheese Cookies
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.
Ingredients
- 1 egg white
- 1/2 cup low fat cottage cheese
- 1 tsp vanilla extract
- 4 tbsp coconut oil
- 1 cup Gluten Free Rolled Oats
- 1/3 cup unsweetened cocoa powder or Dutch
- 2 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips dairy free
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 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.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
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What I Used For The Recipe
Definitely have my fingers crossed for you! There are so many new procedures, but unfortunately it isn’t the doctors that are always dictating the type of surgery–it is the insurance companies who don’t want to shell out for the new procedures, and doctors get caught in the middle.
Yeah, I get the insurance part. The whole health care thing is just a mess.
I hope you can find a less invasive option. My mom had a hip replacement a couple years ago and it definitely took her a while to heal, but she is so happy she did it. What a neat concept to use cottage cheese in your cookies!! Definitely going to have to give these a try!
Thanks for sharing about your Mom. I can’t tell you how much relief it is to hear that people are happy they did it.
Best of luck to you with the surgery, I can see where that is just overwhelming and something you’d want to avoid, but you’re doing all the right things advocating for yourself for the best treatment and outcome. Hopefully good new today 🙂
I would just rather not have to deal with it at all, but after talking to the surgeon today I feel much better. He’s definitely the one!
YUM!!!! Other than making egg muffins I haven’t tried baking with cottage cheese but these might be my first adventure!
You will L-O-V-E!
Mmmmm…these cookies sound amazing!! Cottage cheese is kind of like Greek yogurt — a healthy cooking wonder!
Fingers crossed for good news from the surgeon!
I know! It’s fun to mix it up every now and then.
Oh man wishing you luck. Let us know what happens! I just came back from the dentist and I have to get 3 cavities filled 🙁
Must be all those donuts haha
OMG…hopefully I didn’t jinx you. But the donuts you eat are kind of worth it I’d say.
Arrowhead Hospital does the makoplasty method if I remember. I think they were the only ones in Phoenix but not sure is the Banner or Honor Health facilities have started doing them now. Good luck with the consult!
This doctor does anterior replacements with a robot in a private surgical center in Scottsdale. It will be outpatient surgery. WOOT!
Wow! Fab recipe!
I haven’t make cookies with cottage cheese before, must try! Thanks Megan.
Oh, and good luck at the docs. Fingers crossed!
Thanks Neil! You will love the cookies and the doctor news was good. 🙂
COTTAGE CHEESE…IN COOKIES?! This is legit GENIUS girlfriend. I eat cottage cheese every single day, but just mixed with protein powder. I am all about a recipe that gets my protein and cookie fix in ONE. LUHHHHVE!
Oh my these look amazing! I haven’t seen a recipe for cottage cheese cookies before. I must try them ASAP. 😀
Is there really no sweetener of any kind in these? Maybe I have a bigger sweet tooth than I thought but when I sampled the batter, I felt it was in desperate need of some sweetness. Am I the only one who needed to add about an 1/8 cup of honey???
BUT with the honey, these were REALLY good!
There really is no sweetener and no one else has said anything. Everyone has a different desire for sweetness. Since most people are eating a lot of hidden sugar these days, it may not seem as sweet to them as someone like me who drastically reduced their sugar intake for my autoimmune disease. As a result, I am now very sensitive to sugar which is why I am currently posting a lot of low sugar or sugar free recipes.
I added some coconut sugar 🙂 Just the cocoa is a bit too bitter for me still
Thanks for the recipe <3
how would this come out if i used coconut flour instead of the oat flour?
I haven’t tried it and I don’t know that it would work. Coconut flour is ultra absorbent.
Is it one cookie as a serving and 154 calories per cookie?
Yes
Hi. The first batch of these is in the oven now with slight modifications. I add a packet of instant cinnamon roll oatmeal into the blender for the oat flour and a half cup of ground flax. And instead of vanilla, we had coconut extract. The cocoa flavor and smell was immediately intensified! Last modification was Lindt 90% dark bar chopped instead of dairy free chocolate chips. Can’t wait to try them!
I know this is an older post but the nutritional facts per cookie are incorrect. Coconut oil has 14 grams of fat per tbsp..
The recipe cards were converted awhile back and the nutritional data on this one never was updated. The system calculates them, it’s not a manual calculation. I updated it now. Thanks for the heads up!
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!
I had to add sugar to this batter as I need a bit of a sweetener…
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.
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.