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A stack of golden-brown, freshly baked Cottage Cheese Protein Cookies on a rustic plate.

Game Changing Cottage Cheese Protein Cookies

Discover the secret to unbelievably soft, chewy, and protein-packed cookies using blended cottage cheese. These guilt-free treats have a tender, cake-like center and golden edges, with no hint of cottage cheese taste—just pure, delicious cookie magic perfect for a post-workout snack or healthy dessert.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 18
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat cottage cheese
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour
  • 1/2 cup vanilla whey or casein protein powder
  • 2 tablespoons coconut sugar or brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Equipment

  • High-speed blender or food processor
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment Paper
  • Medium cookie scoop (1.5 tablespoon)
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a high-speed blender or food processor, combine the cottage cheese, egg, maple syrup, melted coconut oil, and vanilla extract. Blend on high for 60-90 seconds, scraping down the sides as needed, until the mixture is completely silky smooth with no lumps.
  3. In a separate large bowl, whisk together the oat flour, protein powder, coconut or brown sugar, baking soda, and salt until thoroughly combined.
  4. Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined. Do not overmix.
  5. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
  6. Using a medium cookie scoop (about 1.5 tablespoons), drop rounded balls of dough onto the prepared baking sheet, leaving about two inches of space between each cookie.
  7. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look just set. They may appear slightly underdone in the middle.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best texture, it is crucial to blend the cottage cheese until it is perfectly smooth. Avoid over-baking to maintain a soft, chewy center. The quality and taste of your protein powder will significantly affect the final flavor. Store cookies in an airtight container at room temperature for up to 3 days. For variations, try adding dried cranberries and white chocolate chips, or 1-2 tablespoons of cocoa powder for a double chocolate version.