You’ve had chocolate chip cookies before. You’ve probably even had protein-packed versions that taste like cardboard. But cottage cheese chocolate chip cookies?

That’s where the magic happens. These cookies are soft, chewy, and packed with protein—without the weird aftertaste. They’re the ultimate guilt-free indulgence.

And no, they don’t taste like cottage cheese. (Seriously, who do you think we are?) Ready to upgrade your cookie game? Let’s go.

Why This Recipe Slaps

These cookies aren’t just good—they’re stupidly good. The cottage cheese adds moisture and protein without messing with the flavor.

You get the classic chocolate chip cookie experience with a sneaky health boost. Plus, they’re easy to make. No fancy ingredients, no weird techniques.

Just cookies that taste like they’re cheating—but they’re not.

Cottage Cheese Chocolate Chip Cookies – A Protein-Packed Treat

Recipe by Wendy CarterCourse: Dessert, High-Protein

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

1 cup all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup cottage cheese (blended smooth)
¼ cup butter, softened
½ cup brown sugar
1 tsp vanilla extract
1 egg
¾ cup chocolate chips (because less is a crime)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper unless you enjoy scraping cookies off pans.
Blend the cottage cheese until smooth. Nobody wants curdled surprises in their cookies.
Cream the butter and sugar together until fluffy. Add the blended cottage cheese, vanilla, and egg. Mix well.
Whisk the dry ingredients (flour, baking soda, salt) in a separate bowl. Gradually add to the wet mixture. Don’t overmix—tough cookies are sad cookies.
Fold in the chocolate chips. Resist eating the dough. (Or don’t. We’re not judging.)
Scoop dough balls onto the baking sheet. Flatten slightly—they won’t spread like regular cookies.
Bake for 10–12 minutes until the edges are golden. Let them cool unless you enjoy molten chocolate burns.

Storage Instructions

Store these in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze for 2 months. Pro tip: Microwave frozen cookies for 10 seconds to revive that fresh-baked vibe.

Why You’ll Love These Cookies

They’re high in protein, lower in sugar than most recipes, and still taste like dessert.

Perfect for post-workout snacks, lunchboxes, or midnight cravings. Plus, they’re kid-approved—just don’t tell them about the cottage cheese.

Nutrition Facts (Per Cookie)

Calories: 120
Protein: 3g
Carbs: 16g
Fat: 5g
Fiber: 0.5g

Common Mistakes to Avoid

Not blending the cottage cheese: Chunky cookies = no thanks.
Overbaking: They’ll look underdone when hot but firm up as they cool.
Skimping on chocolate chips: This isn’t the time for self-restraint.

Alternatives

Gluten-free: Swap flour for a 1:1 GF blend.
Vegan: Use plant-based butter, flax egg, and dairy-free chocolate chips.
Extra protein: Add a scoop of vanilla protein powder (adjust flour if needed).

FAQs

Can I use low-fat cottage cheese?

Yes, but full-fat gives better texture. Low-fat works in a pinch, but the cookies might be slightly drier.

Why didn’t my cookies spread?

They’re not supposed to!

The cottage cheese keeps them thick and chewy. Flatten the dough balls before baking if you prefer thinner cookies.

Can I skip the chocolate chips?

Technically, yes. But why would you?

If you must, try raisins or nuts. (But seriously, just use chocolate.)

Final Thoughts

These cookies are the ultimate hack—decadent enough to satisfy your sweet tooth but smart enough to feel good about.

Make them, eat them, thank us later. FYI, they also pair perfectly with a tall glass of denial about how many you just ate.

Cottage Cheese Chocolate Chip Cookies – A Protein-Packed Treat

Why This Recipe Slaps