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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.
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.