What Goes In
- 1 cup whole milk cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons melted coconut oil
- 1/2 cup vanilla protein powder
- 1/2 cup semi-sweet chocolate chips
Start Here
Heat oven to 350F. Line a baking sheet with parchment.
Blend the Base
Put cottage cheese, maple syrup, and vanilla in your blender. Blend on high until completely smooth – no lumps.
Make the Dough
Mix almond flour and protein powder in a big bowl.
Add the cottage cheese blend and melted coconut oil. Stir until you have consistent dough.
Fold in chocolate chips evenly.
Shape and Bake
Use a medium cookie scoop to portion dough onto the sheet. Press each one down with your palm.
Stick extra chocolate chips on top for the bakery look.
Bake ~15-16 minutes until bottoms are golden brown.
Let them sit on the sheet for 2 minutes before moving – they’re soft when hot and need to firm up.
Cool
Transfer to a cooling rack once they can hold their shape.
Whole milk cottage cheese is key – low-fat makes them dry. The protein powder acts like flour here but adds nutrition. These keep 5 days in an airtight container or freeze for a month.
Cottage Cheese Protein Cookies
Ingredients
- 1 cup whole milk cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons melted coconut oil
- 1/2 cup vanilla protein powder
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F and line baking sheet with parchment.
- Blend cottage cheese, maple syrup, and vanilla until completely smooth.
- Mix almond flour and protein powder in large bowl.
- Stir in cottage cheese mixture and melted coconut oil until dough forms.
- Fold in chocolate chips.
- Scoop dough onto sheet, press down each cookie.
- Press extra chocolate chips on top.
- Bake 15-16 minutes until golden brown on bottom.
- Let rest 2 minutes on sheet.
- Transfer to cooling rack until completely cooled.
