Cottage Cheese Cookie Dough Recipe + Video
This high-protein recipe makes the most soft and delicious chocolate chip cottage cheese cookies. The cookie dough is gluten-free and eggless, so you can even eat it raw!
Servings: 40 cookies
Calories: 84kcal
Ingredients
- 2 cups cottage cheese drained (4% fat)
- 3 cups super-fine almond flour
- ¾ cup erythritol keto sweetener
- 4 tablespoons melted butter
- 2 teaspoon vanilla extract or 2 scoops vanilla protein powder
- 1 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar-free chocolate chips divided
Instructions
- Preheat the oven to 325°F. Set out two baking sheets and line them with parchment paper.
- Set out a food processor. Add the drained cottage cheese, almond flour, sweetener, vanilla extract or protein powder, melted butter, baking powder, and salt. Puree until the mixture is very smooth. Then add ½ cup of chocolate chips and mix them in by hand. *If serving raw cookie dough, mix in all the chocolate chips.
- Use a 1 ½ tablespoon cookie scoop to portion the cookies out, placing them on the cookie sheets to inches apart. Sprinkle the remaining ¼ cup of chocolate chips over the top of the cookies.
- Bake for 22 to 25 minutes, until the cookies are golden around the edges. Cool completely on the cookie sheets.
Video
Notes
It's best to store these cookies in the refrigerator since they are made primarily with cottage cheese. They will keep well in an airtight container for up to a week in the fridge.
If you prefer not to bake the cookies you can eat the cottage cheese cookie dough straight out of the refrigerator for a treat by the spoonful.
Nutrition
Serving: 1pc | Calories: 84kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 31mg | Iron: 0.5mg