Cottage Cheese Chocolate Chip Cookies
MACRO-VERIFIED 10G PROTEIN

COTTAGE CHEESE CHOCOLATE CHIP COOKIES
(MACRO-VERIFIED)

Protein

10G

Calories

145

Prep Time

10M

Bake Time

12M

Cottage cheese chocolate chip cookies are soft, chewy, and loaded with melty chocolate chips while packing a protein punch that regular cookies can only dream of. Each cookie delivers 10g of protein and only 145 calories, thanks to the cottage cheese that replaces most of the butter you'd find in traditional recipes. The result is a cookie that's surprisingly light yet satisfying, with a tender crumb and golden edges. This cottage cheese cookie recipe produces cookies that spread perfectly, develop beautiful crackly tops, and have that irresistible chewy center. The cottage cheese keeps them incredibly moist — these cookies stay soft for days without becoming dry or crumbly. Nobody will guess the secret ingredient unless you tell them, because when blended smooth and mixed with chocolate and vanilla, the cottage cheese simply adds creaminess and protein without any detectable taste. These cottage cheese chocolate chip cookies are perfect for lunchboxes, after-school snacks, or late-night cravings when you want something sweet but don't want to completely abandon your nutrition goals. Bake a batch, cool completely, and store in an airtight container for up to a week. These are the cottage cheese recipes that convert skeptics into believers. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

16 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

145

% Daily Value*

Total Fat 6g

8%

Total Carbohydrate 16g

6%

Dietary Fiber 1g

4%

Total Sugars 8g

Protein 10g

20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

Blend cottage cheese until completely smooth. This step is key — no lumps should remain.

2

In a bowl, cream softened butter and brown sugar. Beat in the blended cottage cheese, egg, and vanilla.

3

Add oat flour, all-purpose flour, baking soda, and salt. Mix until just combined. Fold in chocolate chips.

4

Refrigerate dough for 30 minutes for best results (cookies spread less and have better texture).

5

Preheat oven to 175°C (350°F). Scoop tablespoon-sized portions onto a lined baking sheet. Bake 10-12 minutes until edges are golden.

6

Let cool on baking sheet 5 minutes before transferring to a wire rack.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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