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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! Thesearen't just any cookies. These are protein packed Chocolate Cottage Cheese Cookies that taste like rich, decadent melt-in-your-mouth ooeygooey 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 thoseCottage 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 - 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
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!
Click here to pin this recipe!
Chocolate Cottage Cheese Cookies
Megan Olson
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.
4.96 from 24 votes
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Prep Time 10 minutes mins
Cook Time 12 minutes mins
Cool Time 5 minutes mins
Total Time 27 minutes mins
Course Cookies
Cuisine American
Servings 12 cookies
Calories 124 kcal
Ingredients
- 1 egg white
- 1/2 cup low fat cottage cheese
- 1 teaspoon vanilla extract
- 4 tablespoons coconut oil melted
- 1 cup Gluten Free Rolled Oats
- 1/3 cup unsweetened cocoa powder or Dutch
- 2 tablespoons coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon 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 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
- Melt the coconut oil in a ramekin or small bowl in the microwave 15 seconds or so then let it cool a bit before adding it to the batter.
- If you like sweeter cookies, you can add more sugar. These are not sweet cookies. I personally do not like super sweet cookies.
Nutrition
Serving: 1cookieCalories: 124kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 2mgSodium: 154mgPotassium: 94mgFiber: 2gSugar: 6gVitamin A: 17IUCalcium: 30mgIron: 1mg
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About Megan
Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.
