Yield: 12 cookies
Prep Time: 15 minutes
Bake Time: 12–15 minutes

Ingredients

• 1 cup cottage cheese (small curd, full-fat or low-fat)
• ½ cup almond flour
• ½ cup rolled oats
• 1 cup oat flour (or all-purpose flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup or honey
• 2 tablespoons melted butter or coconut oil
• ½ teaspoon ground cinnamon (optional)
• ½ cup semi-sweet chocolate chips
• Flaky sea salt for topping (optional)

Instructions

Step 1: Prepare

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.

Step 2: Blend Cottage Cheese

Blend the cottage cheese until smooth for a softer cookie texture.

Step 3: Mix Wet Ingredients

In a large bowl combine:

• Blended cottage cheese
• Maple syrup
• Vanilla
• Melted butter

Mix until smooth.

Step 4: Mix Dry Ingredients

In another bowl combine:

• Almond flour
• Oat flour
• Rolled oats
• Baking powder
• Baking soda
• Salt
• Cinnamon

Step 5: Combine

Add dry ingredients to wet ingredients.
Fold until no dry flour remains.

Stir in chocolate chips.

Let dough rest 5–10 minutes so the oats absorb moisture.

Step 6: Scoop

Use a cookie scoop or about 2 tablespoons of dough per cookie.

Space cookies 2 inches apart.

Top with extra chocolate chips if desired.

Step 7: Bake

Bake 12–15 minutes until edges are golden.

Centers should still look slightly soft.

Step 8: Cool

Cool on baking sheet 5 minutes before transferring to a rack.

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Tips

• Blend cottage cheese for smoother cookies.
• Don’t overmix.
• Resting the dough prevents spreading.
• Chill dough 20 minutes for thicker cookies.
• Sprinkle flaky sea salt after baking for bakery-style flavor.

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Storage

Counter:

• 2 days in an airtight container

Refrigerator:

• Up to 5 days

Freezer:

• Up to 2 months

Reheat:

• Microwave 10–15 seconds.

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Nutrition (Approximate, per cookie)

Makes 12 cookies.

• Calories: 145
• Protein: 6 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Sugar: 8 g
• Fat: 7 g
• Saturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 135 mg
• Calcium: 60 mg
• Iron: 0.8 mg

Nutrition will vary depending on the brand of cottage cheese, chocolate chips, and sweetener used.

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Variations

High-Protein Version

Add:

• 1 scoop vanilla protein powder
• 2–3 tablespoons milk if dough becomes too thick.

Gluten-Free

Use certified gluten-free oats and gluten-free oat flour.

Lower Sugar

Use sugar-free chocolate chips and a monk fruit sweetener.

Extra Crunch

Add:

• ¼ cup chopped walnuts
• ¼ cup pecans

Double Chocolate

Mix in:

• 2 tablespoons cocoa powder.

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Frequently Asked Questions

Can I taste the cottage cheese?

No. Once blended and baked, it adds moisture and protein without a noticeable cottage cheese flavor.

Do I have to blend the cottage cheese?

No, but blending creates a smoother, more traditional cookie texture.

Can I use Greek yogurt instead?

Yes. Substitute 1 cup plain Greek yogurt. The texture will be slightly softer.

Can I use all-purpose flour?

Yes. Replace the oat flour with 1 cup all-purpose flour.

Can I omit almond flour?

Yes. Replace it with an equal amount of oat flour or all-purpose flour.

Why did my cookies spread too much?

The dough may have been too warm or too wet. Chill it for 20–30 minutes before baking.

Can I make these dairy-free?

Yes. Use dairy-free cottage cheese and dairy-free chocolate chips.

Are these healthy?

They contain more protein than traditional chocolate chip cookies thanks to the cottage cheese, oats, and almond flour, while still being a dessert.

Can I freeze the dough?

Yes. Scoop the dough into balls and freeze. Bake from frozen, adding 2–3 extra minutes.

What mix-ins work well?

• White chocolate chips
• Dark chocolate chunks
• Dried cranberries
• Coconut flakes
• Chopped pecans
• Walnuts
• Pumpkin seeds