Cottage Cheese Chocolate Chip Cookies
Cottage Cheese Chocolate Chip Cookies
Low carb • Sugar-free cookies, cottage cheese in the dough, chips and sea salt — 20 minutes, twelve cookies
These are cottage cheese chocolate chip cookies, not bakery sugar cookies. Blended cottage cheese, almond flour, allulose, and sugar-free chips bake into gold cookies with sea salt on top, like the plate in the photo. Twenty minutes. No wheat flour, no sugar.
Twelve cookies. Blend the cottage cheese first so the dough stays smooth. Pull them while the centers still look soft.
Why you’ll love these cookies
- 4g protein per cookie — cottage cheese in the dough
- 3g net carbs — almond flour plus allulose, not sugar flour
- About 20 minutes, one sheet
- Gold edges, chips, sea salt, like the photo
- No boxed mix, no sugar
- They stay soft in a closed tin
Health notes
- Protein: Cottage cheese plus almond flour. These are cookies, not protein bars.
- Lower carb than bakery chips: Almond flour, allulose, and sugar-free chips. Close to keto-zero at 3g net.
- Twelve cookies: Macros are per cookie, not the plate.
- Wheat flour or sugar chips will jump the carbs. Stay with almond flour and sugar-free chips.
Key element — blend the cottage cheese, pull early, salt the tops
Curds in the dough make lumpy cookies. Blend the cottage cheese smooth first, then mix with almond flour and allulose. Scoop thick mounds and bake until the edges gold and the centers still look soft. A pinch of flaky salt on the hot cookies is what matches the plate in the photo.
Ingredients
Cookies (12)
- 1/2 cup low-fat cottage cheese, blended smooth
- 1 1/4 cups blanched almond flour
- 1/3 cup powdered allulose
- 1 large egg
- 2 Tbsp butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar-free chocolate chips
- Flaky sea salt, for the tops
Swaps
- Full-fat cottage cheese: Same cup. The cookies will be a little richer.
- Cream cheese: Use 4 oz if you skip cottage cheese. Protein drops a little.
- Wheat flour or sugar chips: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Line a sheet with parchment. |
| 2 | Blend. Blend the cottage cheese until it is completely smooth. No curds. |
| 3 | Mix. Stir blended cottage cheese, egg, melted butter, vanilla, allulose, almond flour, baking powder, and salt. Fold in the chips. |
| 4 | Scoop. Drop 12 thick mounds. Press a few extra chips on top. |
| 5 | Bake. Bake 10 to 12 minutes until the edges gold and the centers still look soft, like the photo. Flaky salt on the hot cookies. Cool 10 minutes on the sheet. One cookie is one serving. |
Pro tips
- Blend the cottage cheese. Curds show up in the crumb.
- Allulose, not sugar. That is how 3g net stays 3g net.
- Pull early. Soft cookies finish on the sheet.
- Sugar-free chips only. Regular chips jump the carbs.
- Salt the tops while they are hot so it sticks, like the photo.
Nutrition
| Nutrient | Per cookie (1 of 12) |
|---|---|
| Calories | 108 |
| Protein | 4g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 8g |
| Sodium | 95mg |
Estimates with cottage cheese, almond flour, allulose, and sugar-free chips. Wheat flour or sugar chips will raise carbs. These are lower-carb cookies, close to keto-zero.
Variations
Walnut
Fold in 1/4 cup chopped walnuts with the chips.
Double chip
Use half sugar-free dark chips and half sugar-free milk chips.
Cinnamon
Add 1/2 tsp cinnamon to the dough.
Mini
Make 18 smaller scoops. Bake 8 to 10 minutes. Count two minis as one serving.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | After they cool and the centers set |
| Refrigerator | Up to 4 days | Cover. Cottage cheese cookies keep better cold |
| Freezer | Up to 1 month | Wrap. Thaw on the counter 15 minutes |
FAQ
Test your knowledge
5 quick questions about these cookies
1. Protein per cookie?
2. Net carbs per cookie?
3. How many cookies in a batch?
4. Why blend the cottage cheese first?
5. Why skip wheat flour and sugar chips?
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