Cottage Cheese Cookies (Low Calories, Low Fat)
By Carine Claudepierre
Published on 06/12/2023 - Last updated on 04/26/2024
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These cottage cheese cookies are delicious melt-in-your-mouth chocolate chip cookies with only 80 kcal and packed with 3 grams of proteins and nutrients.
Plus, these cookies with cottage cheese are also naturally gluten-free, low-sugar, and oil-free.
Cottage cheese is a great way to add protein to baked goods or to enjoy these benefits if you are not a big fan of its natural texture.
I recently discovered that adding blended cottage cheese to cookies turns my cookies healthier and so good.
Cottage cheese replaces melted butter and decreases unhealthy fat and cholesterol in cookies.
This cottage cheese cookie recipe is also made with oat flour to keep the cookies low-calories, healthy and nutritious.
How To Make Cottage Cheese Cookies
There are many ways to make cookies with added cottage cheese. However, my favorite combination is oat flour and cottage cheese because it makes the cookies soft and melt in your mouth.
Ingredients
All you need to make these easy cottage cheese cookies are:
- Cottage Cheese – I recommend classic full-fat cottage cheese, but it should work with a low-fat version.
- Oat Flour – That’s basically rolled oats that I blend into fine flour. You can also use fine almond flour. See the ratio in the recipe card below.
- Egg
- Crystal Sweetener of Choice
- Almond Extract
- Vanilla Extract
- Baking Soda
- Chocolate Chips
Preparation
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with melted coconut oil, butter, or cooking spray.
For this recipe, you need a food processor or a high-speed blender in order to blend cottage cheese into a smooth texture and remove the small curd pieces naturally present in cottage cheese.
Making The Cookie Batter
In the bowl of a food processor, place cottage cheese, egg, sweetener, vanilla extract, and almond extract. Blend until the mixture is smooth and liquid.
Add the oat flour and baking soda, and blend again until a cookie dough forms. The consistency of this cottage cheese cookie dough should be moist but hold together pretty well.
Set aside 10 minutes at room temperature to give the fiber in the flour time to absorb the liquid.
If too moist and wet, add more oat flour or almond flour, up to 1/4 cup extra.
Fold in chocolate chips and use the pulse mode of the food processor to pulse in. Or transfer the cookie dough to a bowl and combine the chocolate chips in the batter using a spoon.
Making The Cookies
Use a cookie dough scoop to scoop out a golf ball size of dough – about 1 1/2 tablespoon of cookie dough.
Roll the dough balls between your hands, release them on the prepared baking sheet, and repeat until you form 14 cookies.
Press the top of each cookie dough ball lightly – not too much to keep them soft and moist in the middle.
Bake the cottage cheese cookies for 11 to 14 minutes until they are lightly golden brown.
Let the cookies cool down on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Variations
You can use this recipe with different add-ons or flour types.
For example, you can try:
- Raisins Cottage Cheese Cookies – Replace the chocolate chips with 1/2 cup dried raisins.
- Cinnamon Nuts Cottage Cheese Cookies – Replace the chocolate chips with half-chopped walnuts and add one teaspoon of cinnamon to the flour to add a nice flavor.
- Protein Cottage Cheese Cookies – Stir in two tablespoons of vanilla protein powder.
- Lemon Cottage Cheese Cookies – Skip the chocolate chips. Stir in one tablespoon of lemon zest, a teaspoon of honey or maple syrup, and 1/2 teaspoon of lemon extract for flavor. Add a lemon glaze on top and sprinkle extra lemon zest.
Storage Instructions
Store the cottage cheese cookies in the refrigerator in an airtight container for up to 3 days.
Or freeze the cookies for up to one month in zip-lock bags. Thaw in the fridge the day before serving.
Allergy Swaps
Below are some ingredient substitutions for you to try:
- Low-Carb – Swap the oat flour for almond flour. See the ratio in the recipe card below. Use a low-carb sweetener.
- Sweetener – You can use any crystal sweetener for this recipe, including refined sugar-free sugar, coconut sugar, or erythritol.
- Chocolate Chips – Swap the chocolate chips for dried raisins, white chocolate chips, or chopped nuts like walnuts or pecans.
- Egg-Free – You can swap the egg for a flax egg or chia egg. To make it, stir one tablespoon of flax meal with three tablespoons of lukewarm water in a bowl. Use as an egg replacer in the recipe.
- Baking Soda – You can use one teaspoon of baking powder instead.
- Gluten-Free – The recipe is naturally gluten-free as per written.
Frequently Asked Questions
Below are my answers to your most common questions about these cookies.
Use a food processor or high-speed blender, place the cottage cheese with another liquid like egg, milk, or yogurt so it blends very well, and remove the curd texture.
The best way to eat cottage cheese if you do not like its slight curdy texture is to blend it.
Then, add the blended cottage cheese to recipes like cottage cheese dip, cottage cheese ice cream, or cottage cheese cookies.
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Cottage Cheese Cookies
Ingredients
- ⅓ cup Cottage Cheese
- ½ cup Granulated Sweetener I used brown erythritol stevia blend
- 1 large Egg
- ¼ teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 1 ½ cup Oat Flour packed, note 1
- ½ teaspoon Baking Soda or 1 teaspoon baking powder
- ⅓ cup Sugar-Free Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Lightly oil the paper with coconut oil and set it aside.
- In a food processor, add cottage cheese, sweetener, egg, almond extract, and vanilla extract.
- Blend on medium-high speed until the mixture is liquid and smooth.
- Fold in the oat flour and baking soda.
- Process on low speed until it forms a moist cookie dough. Fold in chocolate chips, and pulse a few times to incorporate.
- Use a cookie dough scoop to scoop out about 1 1/2 tablespoons of dough. Roll between greased hands into a ball and place onto the prepared baking sheet, leaving a thumb of space between each cookie. You should form 14 cookies.
- Give a little press on top of each cookie, not much, as they expand in the oven, and you want to keep them thick and moist in the center.
- Bake for 11-14 minutes or until golden brown on the edges.
- Cool them down for 10 minutes on the baking sheet at room temperature, don't touch the cookies to give them time to rest and firm up.
- Transfer to a wire rack and cool for an extra 30 minutes.
Notes
Want My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Very tasty cookie. It is easy and fast to make and just the right amount for a two member family.
Delicious soft cookie. You can taste the oat flavor slightly, but it is the perfect healthy alternative to traditional choc chip cookies