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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 healthy cookies with cottage cheese are made flourless using oats making them higher in fiber and more nutritious and filling. You can substitute gluten free baking flour, gluten free oat flour or regular oat flour if you’re not gluten free.
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 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 or substitute for another sugar. Maple syrup, honey or a zero-calorie sweetener like Truvia, monk fruit or stevia works too.
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 if necessary
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Flour swap: You can substitute the gluten-free rolled oats in for the gluten-free oat flour and regular oats if you are not gluten free. This recipe has not been tested with other flours. I suspect whole wheat flour and almond flour would work. Coconut flour will not work as it would require a different recipe.
- Oil swap: Coconut oil was used for this recipe. You can use canola oil or olive oil for this recipe instead.
- Sweetener swap: I used coconut sugar here. You could also choose other natural sweetener like brown sugar, maple syrup, agave or honey. Zero-calorie sweeteners like Truvia, monk fruit or stevia will work too.
- Chocolate swap: Swap the classic milk chocolate chips for white chocolate chips. The result is a delectable cottage cheese protein cookies that tastes like it’s filled with whipped cream inside. You can also use dark chocolate chips.
- Chopped Nuts: Add some nuts or seeds like chia seeds, pumpkin seeds, walnuts, pecans, macadamia nuts or almonds. Chop them up so they mix into the cookie dough better.
- Dried Fruit: Add raisins or cranberries to add a fruity flavor to the cookies.
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.
Using a cookie scoop, 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!
Storing Cottage Cheese Chocolate Chip Cookies
To store your cookies with cottage cheese, keep them in an airtight container in the refrigerator up to 10 days or store them in an airtight container in the freezer up to 60 days. Make sure you thaw the cookies before eating.
Serving Suggestions
Enjoy your cottage cheese cookies with chocolate alongside a cup of coffee or with a high-protein smoothie like this cherry yogurt smoothie. For a seasonal twist, add healthy peppermint mocha or healthy pumpkin spice latte instead.
Enjoy a chocolate cookie with cottage cheese with a protein packed lunch like this simple cranberry walnut chicken salad or shrimp salad with yogurt.
More Healthy Cottage Cheese Recipes
Breakfast
Healthy Cottage Cheese Waffles
Breakfast
Cottage Cheese Breakfast Bars
Breakfast
Cottage Cheese Protein Pancakes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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. 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!
Is it one cookie as a serving and 154 calories per cookie?
Yes
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 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